cooking with claire written by claire parsley & illustrated by amy st. john!
so many of my memories have taken place in the kitchen or around the table. from thanksgiving dinner to weeknight suppers, the meals prepared and eaten in the kitchens of my family and friends hold special places in my heart. this cookbook is special to me because it is another step on the road away from the worst part of my struggles with an eating disorder. i now choose to eat a whole foods diet - one that focuses on real foods, less processed, more plant based, clean. i don’t believe in cutting out entire food groups, fasting or crash diets. i choose to be whole: whole in the foods i choose and being whole in the present. that’s not to say i don’t allow a few indulgences, sometimes you just have to make a recipe the way your great-grandmother always made it (and if that means use real sugar, use real sugar!). i learned to cook from my mother and grandmother, and now i get to teach them the ways i cook. the recipes that follow is a collection that have brought many happy moments for me in the kitchen. i hope you enjoy them, try out one you may have doubts about (those avocado chocolate chip cookies), and share them. may your days be whole and filled with memories made in the kitchen.
breakfast
1-6
snacks
7-16
salad & vegetables
17-22
main dishes
23-36
desserts
37-48
breads
49-56
chili & soup
57-68
sides & appetizers
69-76
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breakfast banana pudding for one peanut butter banana oatmeal overnight crockpot apple oats
breakfast banana pudding for one ingredients: “cookie layer” 1/3 cup oat flour 1/2 tsp cinnamon 1 tbsp nut butter 1/2 banana, mashed 1 tbsp unsweetened vanilla almond milk 1 tsp vanilla “pudding layer” 1/2 cup plain greek yogurt 1/2 banana, sliced for serving: strawberries, blueberries, pecans, walnuts, cinnamon, honey, etc.
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breakfast banana pudding for one continued... method: 1. in a bowl or container with lid (wide mouth mason jars work great for this), combine “cookie layer” ingredients and mix well until a “dough” is formed. spread evenly on bottom of container. 2. add one layer of sliced bananas. 3. spread the greek yogurt over the bananas, then top with remaining bananas. 4. serve immediately or refrigerate until ready to eat. top with fresh fruit, nuts, cinnamon and honey. notes: i like to make this the night before when i know i have a busy morning and will be on the run. its easy to take to work to eat and is high in protein and fiber to keep you full until lunch.
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peanut butter banana oatmeal ingredients: 1/2 c old-fashioned oats 1/2 c water 1 tbsp peanut butter for topping: banana, berries, chia seeds, flax seeds, hemp seeds, dried fruit and nuts method: 1. Combine oats, water and peanut butter. 2. Microwave for 1 minute, stir. 3. Microwave for 45 seconds, watching closely (you don’t want the peanut butter to get too hot or the oats to spill over). Stir. Repeat until desired thickness is reached (oatmeal will thicken as it sits). 4. Enjoy with toppings of choice!
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overnight crockpot apple oats serves: 6-8 ingredients: 2 c steel cut oats 4 cups water (or 2 cups water, 2 cups milk) 2 large apples, diced cinnamon, to taste non-stick cooking spray method: 1. spray crockpot with non-stick cooking spray. 2. combine all ingredients in crockpot. 3. set on low for 8 hours.
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greek yogurt bulk muesli mix trail mix spicy sweet nut & seed clusters power granola cocoa coconut nana smoothie peanut butter banana smoothie
greek yogurt don’t be intimidated... greek yogurt is actually quite easy to make. once you make it, you’ll never want store-bought again. my dad said so himself. opt for full fats (whole milk in this case) over low fat or non fat - it leaves you with a more nutrient dense, mightier mouthful with more health benefits than lesser fat options. equipment needed: digital thermometer with probe cheese cloth mesh sieve or strainer large pot with lid ingredients: 1/2 gallon whole organic milk 1/2 cup plain organic whole milk greek yogurt (this will be your feeder)
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greek yogurt continued... method: 1. heat up half gallon of milk. simmer the milk on the stove top over medium-low heat, uncovered. simmer until just below boiling, about 200 degrees F. make sure it does not scald. 2. cool the milk to around 110-115 degrees (it will be warm to the touch). do this by letting it sit on the counter, or place pot carefully in ice bath to cool quicker. 3. remove one cup warm milk and add to a small mixing bowl. whisk 1/2 cup plain organic greek yogurt (your feeder yogurt) into the cup of milk until incorporated. then whisk it back into the whole pot of warm milk. 4. let the yogurt sit at this temperature for at least 4 hours (or up to overnight). the best method to do this is to cover the pot with lid, wrap it in towels and place in the over with just the oven light on and door shut. 5. after at least 4 hours have passed, strain the yogurt. line a strainer with cheeseclote. place the strainer over a bowl so that it sits comfortably, with space underneath (for drainage). add the yogurt to the cheesecloth lined strainer over the bowl and place in the fridge for 2-6 hours to allow the liquid/whey to drain. 6. discard drained liquid/whey. store yogurt in container in fridge. notes: after you make your first batch, you can then use it as your “feeder� for new batches going forward.
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bulk muesli mix ingredients: 2.5 cups old-fashioned oats 1 cup unsweetened shredded coconut (or unsweetened coconut chips) 1 cup sliced raw almonds (or other nut of choice) 1/4 cup flaxseed 1/2 cup chopped dates 1/4 cup chia seeds 1/2 cup raisins bulk method: 1. to prepare bulk mix, combine all ingredients in gallon size mason jar (or other large sealable container) and shake until thoroughly mixed. 2. store in airtight container on counter or in pantry. to serve: 1. combine 1/2 cup muesli mix, 1/2 cup unsweetened vanilla almond milk (or milk of choice) and a spoonful or two of plain greek yogurt. 2. let soak overnight in fridge or for desired amount of time or serve immediately with toppings of choice (fresh fruit, dried fruit, honey, nut butter, cinnamon, etc.).
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trail mix ingredients: 1/2 c unroasted, unsalted almonds 1/2 c unroasted, unsalted peanuts 1/2 c craisins or raisins 1/2 c unsweetened banana chips 1/4 c unroasted, unsalted sunflower seeds 1/4 c white chocolate chips 1/4 c dark chocolate chips or cacao nibs method: 1. combine ingredients (i often just make it in the container i plan on keeping it in) and mix well! notes: make your own trail mix with any additions/subtractions you would like. try adding unsweetened coconut flakes, raw pumpkin seeds, etc. make sure you use raw or unsalted nuts to keep sodium content lower.
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spicy sweet nut and seed clusters ingredients: 1⁄4 cup melted coconut oil 1⁄4 cup honey 1⁄2 teaspoon sea salt 1⁄4 teaspoon chili powder 1⁄2 cup raw, unsalted pepitas (pumpkin seeds)
1⁄2 cup large flaked, unsweetened coconut 1⁄2 cup raw, unsalted almonds 1⁄2 cup raw, unsalted cashews 1⁄3 cup raw, unsalted sesame seeds or flax seeds 1⁄3 cup raw, unsalted sunflower seeds
method: 1. Preheat the oven to 350 degrees. 2. In a large bowl, whisk together the coconut oil, honey, salt, and chili powder. 3. Line a large baking sheet with a silpat or parchment paper (this is crucial or you will have a big mess). 4. To the bowl, add the pepitas, flaked coconut, almonds, cashews, sesame/flax seeds, and sunflower seeds. 5. Stir the coconut oil-honey mixture and nut-seed mixture until well coated. Spread evenly onto the lined baking sheet. 6. Roast in the oven for 15-20 minutes, stirring halfway through, or until the mixture is lightly browned and fragrant. 7. Remove from the oven and allow to cool completely. 8. Break into pieces, then serve immediately, or store in a tightly sealed container.
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power granola ingredients: 1/2 cup uncooked quinoa 1 cup water 3 cups old-fashioned oats 1/2 cup pumpkin seeds 1/4 cup hemp seeds 1 cup unsweetened coconut flakes 1/3 cup raw honey 1/3 cup coconut oil (in liquid state) 1/2 tsp sea salt method: 1. preheat oven to 325 degree. line a large baking sheet with parchment paper. 2. combine quinoa and water in small sauce pan over high heat. bring to a boil, then lower heat and cover until quinoa is cooked and all water has been absorbed (about 10 minutes). 3. meanwhile, in a large mixing bowl, combine all other ingredients. add quinoa when it is done cooking. stir all together until mixed and well coated. 4. spread evenly onto lined baking sheet and place in oven for 25 minutes. take out and turn mixture then return to oven and cook for an additional 20 minutes. 5. once cooled, store in an airtight container.
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cocoa coconut nana smoothie serves: 1 ingredients: 1 banana (frozen or fresh) 2 tbsp peanut butter (or nut butter of choice) 1 tbsp unsweetened dark cocoa powder (or cacao powder) 2 tbsp unsweetened shredded/flaked coconut 1/2 cup unsweetened vanilla almond milk (or milk of choice) 1/4 cup plain greek yogurt handful spinach or kale, optional 1/4 cup fresh or frozen blueberries, optional ice, enough to thicken method: 1. Combine all ingredients except ice in high-powdered blender and blend until smooth. 2. Gradually add ice in and continue to blend until mixture has reached desired thickness.
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peanut butter banana smoothie serves: 1 ingredients: 2 tbsp peanut butter (or nut butter of choice) 1 banana (fresh or frozen) 1/4-1/2 cup plain greek yogurt (more for a thicker smoothie) 1/2 cup unsweetened vanilla almond milk (or milk of choice) handful of spinach, kale, etc. ice, as needed to thicken method: 1. add all ingredients except ice to the blender and blend until smooth. 2. add in ice as needed to thicken smoothie. 3. serve immediately.
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peach caprese salad lucky greens roasted brussel sprouts with goat cheese and cranberries kale salad
peach caprese salad serves: 1-2 as side salad ingredients: 1 peach, pitted and sliced 1 heirloom tomato (or tomato variety of choice), sliced 6 oz mozzarella, sliced (or use bocconcini) fresh basil, torn balsamic vinegar pepper, to taste method: 1. combine peach, tomato, mozzarella and tomato in bowl (or if you’re feeling really fancy, layer in stacks on a plate). 2. drizzle with balsamic vinegar and sprinkle with pepper to taste. serve.
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lucky greens ingredients: 6 Canadian bacon slices, chopped 1 sweet onion, chopped 1 16 0z package fresh greens of choice (turnip, mustard, collard or mixed) 1 12 oz. can light beer 2 tbsp lemon juice 2 tbsp balsamic vinegar 1 tbsp butter 1 tsp salt 1 tsp pepper method: 1. sautĂŠ onion and bacon in large dutch oven over medium-high heat until onion is tender. 2. add greens in batches and cook, stirring occasionally, until wilted. 3. stir in beer and bring to a boil. 4. reduce heat to low and cook, stirring occasionally, for about 25 minutes. stir in remaining ingredients.
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roasted brussel sprouts with goat cheese and cranberries ingredients: 1 lb. brussel sprouts, fresh or frozen 1 cup cranberries, fresh or frozen balsamic vinegar garlic powder pepper for serving: goat cheese method: 1. preheat oven to 350. spray a casserole dish with non-stick cooking spray. 2. combine brussel sprouts and cranberries in casserole dish. pour desired amount of balsamic vinegar over (but don’t drown them!). sprinkle garlic powder and pepper over brussel sprouts and cranberries to taste. stir to coat evenly. 3. roast in the oven for 25-30 minutes. to serve, sprinkle with goat cheese.
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simple massaged kale salad with tahini dressing serves: 2 as meal, 4 as side ingredients: massaged kale 2 heads kale 1 lemon, juiced 1 tbsp olive oil tahini dressing 2 tbsp tahini 1 garlic clove, minced 1/2 lemon, juiced 1 tbsp olive oil method: 1. Remove kale from stem and cut into small pieces. 2. Add to a large bowl and top with lemon juice and olive oil 3. Massage kale with hands until it has completely wilted and turned a darker green. This will take around 3-5 minutes. 4. In a small bowl combine all ingredients for tahini dressing. 5. Top salad with tahini dressing and serve with desired salad toppings. notes: i often make this with pan seared white beans and fresh tomatoes. it is also great as a side salad topped with fresh vegetables/fruit and a nut/seed. it is a great base salad and dressing to have on hand. 22
white chicken lasagna pear & fig butter grilled cheese homeade hamburger helper baked tacos squash cassarole thai pork with peanut sauce crockpot salsa chicken tacos enchiladas with pumpkin sauce creamy avocado pasta
white chicken lasagna serves: 6-8 ingredients: lasagna noodles (about one box, using no-cook is easiest!) 2 tbsp butter 1 onion, minced 2 cloves garlic, minced 1/3 cup whole wheat flour 1/2 tsp salt ground black pepper, to taste 2 cups low sodium chicken broth or stock 1 cup nonfat milk 1 1/2 cups shredded mozzarella cheese, divided 1/4 cup shredded or grated Parmesan cheese, divided 1 tsp basil 1 tsp oregano 1 cup ricotta cheese 1 1/2 cups cooked and shredded chicken 1 small box frozen spinach or kale, thawed and drained liquid squeezed out 1 small box frozen butternut squash puree, thawed
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white chicken lasagna continued... method: 1. Melt butter in a large saucepot. Add onions and garlic and cook over medium heat until translucent. Add flour, salt, and pepper. Cook flour mixture 1-2 minutes. Add chicken broth and milk. Bring to a boil; cook and stir 1 minute. Turn off heat and add 1 cup mozzarella cheese and 2 tbsp Parmesan cheese. Stir in dried spices. 2. Lightly spray a 9×13 baking dish with nonstick cooking spray. Ladle some cheese sauce onto the bottom to thinly cover. Add a layer of lasagna noodles. Layer with more cheese sauce, the chicken, and the ricotta cheese. Add another layer of pasta. Top with cheese sauce, spinach, and then using a spoon, spread the butternut squash puree over the cheese sauce. Top with remaining cheese sauce, mozzarella cheese and parmesan cheese. 3. Cover with foil and bake at 400 degrees for at least 35-40 minutes. Remove foil and continue to cook until bubbly and center is hot. If cheese doesn’t brown on top, turn on the broiler for the last couple minutes. Allow lasagna to sit about 15 minutes before serving for easier slicing.
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pear and fig butter grilled cheese serves: 1 ingredients: 2 slices Ezekiel 4:9 sprouted bread 1 tbsp Trader Joe’s fig butter 1 tbsp grainy dijon mustard 1/2 pear, sliced thinly 2 slices havarti cheese method: 1. spray pan with non-stick cooking spray. heat to medium-high. 2. spread fig butter on one piece of bread. spread mustard on other. on one piece of bread, layer one slice cheese, sliced pears then cheese. top with second piece of bread. 3. cook the sandwich in the pan until bread is toasted and cheese is melted. 4. serve hot!
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homemade hamburger helper ingredients: 1 lb extra lean ground beef 2 1/2 cups skim milk 1.5 cups hot water 2 cups dry whole wheat penne (or pasta of choice) 1 tbsp cornstarch or arrowroot powder 1 tbsp chili powder 2 tsp garlic powder 1 tsp honey 1 tsp paprika 1/2 tsp cayenne pepper pinch of crushed red pepper flakes 1 1/4 cups shredded cheddar cheese method: 1. heat a large, sprayed skillet over medium-high heat. add the ground beef and brown until the meat is cooked through, breaking with a wooden or plastic spoon, and no longer pink. 2. add the pasta, milk, water, cornstarch and spices. stir to combine and bring to a boil. once boiling, reduce heat to low and simmer. cover and cook for 12 minutes, or until the pasta is al dente. 3. add in cheese and stir until cheese has melted and combined. serve immediately.
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baked tacos ingredients: 1 lb extra lean ground beef 1 recipe homemade refried beans 1/4 cup salsa 2-3 tbsp homemade taco seasoning (recipe follows) 8-10 hard taco shells shredded cheese and your favorite topping method: 1. preheat oven to 400. 2. brown ground beef. drain any fat. add salsa, beans and taco seasoning. mix until well combined. 3. stand shells up in casserole dish. 4. spoon beef, beans and salsa mixture into taco shells. top with cheese. 5. bake for 10-12 minutes or until heated through. 6. serve with your favorite toppings!
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baked tacos continued... homemade taco seasoning ingredients: 2 tbsp chili powder 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp crushed red pepper flakes 1 tsp paprika 1 tbsp cumin 1 tsp black pepper method: 1. combine ingredients in small bowl and mix together. store in an airtight container. 2. to use, add 2 tbsp of mixture plus 1/2 cup of water to each pound of cooked meat. simmer over medium heat, stirring until there is little to no liquid.
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squash casserole ingredients: 5 lbs sliced yellow squash 1/2 cup whole wheat bread crumbs 3 tbsp sugar (or equivalent sweetener) 1/4 cup finely chopped onion 4 oz butter (half a stick) 2 eggs, beaten (or egg beater equivalent) 1 tbsp pepper 1 clove garlic, minced 2 tsp onion powder method: 1. Preheat oven to 400 degrees. 2. Cut tips off squash and cut into chunks. Drop into large saucepan with enough boiling water to cover. Return to boil. 3. Reduce heat and cover. Cook until tender. Drain and transfer to a large mixing bowl. 4. Mash squash (a potato masher or pastry blender works great here). 5. Combine remaining ingredients with squash. Mix well. Turn into casserole dish sprayed with non-stick spray. 6. Bake 40-45 minutes or until lightly browned.
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crockpot salsa chicken tacos ingredients: 1.5 lbs raw boneless, skinless chicken breasts 1 (16 oz) jar salsa of choice cumin, garlic powder, etc. to taste jalepenos, onion, cilantro, etc. to taste to serve: tortillas, rice, beans, lettuce, tomatoes, cheese, etc. method: 1. Place all ingredients in crockpot and cook on low for 6-8 hours. 2. When ready to serve, drain excess liquid and shred chicken. Add more salsa if too dry. notes: use whatever salsa you have on hand for this. i’ve used regular salsa, but also have used varieties such as peach mango, salsa verde, corn, etc.
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enchiladas with pumpkin sauce serves: 4 ingredients: 3 chicken breast, cooked and shredded 6 scallions, thinly sliced 1 can (15 ounces) pumpkin puree 4 cloves garlic 1 jalapeno chile, sliced 1 teaspoon chili powder 1/2 cup grated sharp pepper jack cheese 1/2 can rotel, with juice 1/2 tbsp cumin cilantro, to taste 8 6-inch whole wheat, low-carb tortillas (I use La Tortilla Factory)
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enchiladas with pumpkin sauce continued... method: 1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions, set aside. 2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 1 cup water, cumin, rotel, cilantro, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish. 3. Lay tortillas on work surface; mound about 1/4 cup chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas tightly; place, seam side down, in baking dish. 4. Pour remaining sauce on top; sprinkle with cheese, cilantro and additional sliced jalepeno if desired. 5. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, about 30 minutes. Let cool 5 minutes before serving.
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creamy avocado pasta serves: 2 ingredients: 1 cup (or two servings) dry whole wheat penne or 1-2 zucchini, spiralized 2 chicken tenderloins, cooked in grill-pan/skillet (or white beans for vegetarian version) fresh tomatoes, diced 1 avocado 2 tbsp lemon juice 2 cloves garlic 1 tbsp olive oil handful fresh basil pepper, to taste 2 tbsp hemp seeds parmesan cheese, for serving method: 1. cook pasta according to package directions or soften zucchini in saucepan over low heat 2. while the pasta is cooking, make the sauce: combine the avocado, lemon juice, garlic, olive oil, basil and pepper in a food processor and pulse until smooth and creamy. 3. when pasta is done, drain. split between two bowls. half the sauce between each bowl and top each bowl with 1 piece chicken, diced tomatoes, 1 tbsp hemp seeds and cheese. 4. serve immediately 35
strawberry cake & icing healthy chocolate chip cookies chocolate sheath cake my mamas buttercream icing dirt cake trifle healthier haystacks no bake cookies
strawberry cake and icing this recipe comes from my mom’s recipe files. its one of my favorites that she makes, even now that i know what ingredients go into it (live a little!). she always uses a Duncan Hines cake mix for this and because of that, i do too. ingredients: 1 box Duncan Hines white cake mix 1 box strawberry jello (dissolved in 1/2 cup hot water) 4 eggs 1 cup canola oil 1/2 cup crushed fresh strawberries method: 1. mix all ingredients together with electric mixer and bake in a rectangle pan at 350 for 30-35 minutes. 2. leave cake in pan. let cool before icing.
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strawberry cake and icing continued... strawberry cake icing ingredients: 3 cups powdered sugar 1 stick margarine 1/2 cup crushed strawberries 1 cup chopped pecans 1 small can coconut (optional) method: 1. melt butter, add sugar and strawberries and beat until a liquid-y consistency is reached. stir in pecans and coconut (if using). 2. pour evenly over cooled cake. 3. store cake in refrigerator until ready to serve.
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healthy chocolate chip cookies ingredients: 1 cup + 2 tbsp whole wheat pastry flour 1 tsp cornstarch 1/2 tsp baking powder 1/4 mashed avocado (about 1/2 of a small avocado) 1/4 + 2 tbsp cup coconut sugar 1/2 tsp vanilla 1 large egg + 1 yolk 1/4 dark chocolate chips or cacao nibs method: 1. preheat over to 325. spray cookie sheet with non-stick cooking spray and set aside. 2. in a mixing bowl, beat together mashed avocado, sugars, vanilla, egg and the egg yolk until smooth. slowly stir in flour, cornstarch and baking powder. mix until well combined. 3. stir in chocolate chips. 4. chill the dough in the fridge for at least two hours, or in the freezer until well chilled. 5. when ready to bake, shape dough into tbsp-sized balls and place on cookie sheet. smash just barely with fork. 6. bake for 13 minutes. they may seem undercooked but they aren’t! 7. allow to cool or eat right out of the oven! 8. store uneaten cookies (if there are any) in the fridge in an airtight container. 41
healthier haystacks ingredients: 1 bag butterscotch chips (or chocolate chips or both) 1/3 c peanut butter (creamy or crunchy) 1 pouch (3 3/4 c) Fiber One Original Bran Cereal method: 1. line cookies sheets with wax/parchment paper. 2. in a large microwavable bowl, melt peanut butter and butterscotch chips on high for 1 minute, stirring every thirty seconds. repeat until melted thoroughly and smooth. 3. stir in cereal until well coated. drop mixture by rounded spoonful onto wax paper. refrigerate or let sit until haystacks are firm. 4. store in airtight container.
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chocolate sheath cake ingredients: cake 2 cups flour 2 cups sugar 1 stick margarine 1/2 cup shortening 4 tbsp cocoa powder 1 cup water 2 eggs, beaten 1/2 cup buttermilk 1 tsp baking soda 1 tsp vanilla icing 1 stick margarine 4 tbsp cocoa powder 1/4 cup + 2 tbsp milk 4 cups powdered sugar 1 tsp vanilla 1 cup chopped nuts
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chocolate sheath cake continued... method: 1. mix together 2 cups flour and 2 cups sugar in large mixing bowl. 2. bring 1 stick margarine, 1/4 cup shortening, 4 tbsp cocoa and 1 cup water to a boil in a saucepan. 3. add 2 beaten eggs, 1/2 cup buttermilk, 1 tsp baking soda and 1 tsp vanilla. 4. mix ingredients well and pour into 9 x 13 inch greased cake pan. 5. bake at 400 degrees for 25-30 minutes. 6. 5 minutes before the cake is done, melt together 1 stick margarine, 4 tbsp cocoa and 1/4 cup + 2 tbsp milk in a saucepan. bring to a boil. 7. remove from heat and add 1 box powdered sugar and 1 tsp vanilla. beat well. add 1 cup chopped nuts (walnuts are our favorite). 8. spread over cake immediately when cake is done, allow to cool and serve!
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dirt cake trifle ingredients: 1 package regular Oreos 2 large boxes sugar free instant chocolate pudding 6 cups skim milk 8 oz cream cheese, softened to room temperature 1/2 cup sugar 1 8 oz container tru-whip, slightly softened for decoration: seasonal candies of choice (egg m&ms, candy corn, pumpkins, etc.) method: 1. put all Oreos into large plastic ziplock bag and crush until they resemble “dirt� 2. mix both boxes of pudding together according to package directions in a large bowl. set aside while the pudding sets. 3. meanwhile, beat cream cheese and sugar together 4. fold in cool whip and beat until incorporated 5. mix cool cream cheese and cool whip sugar mixture with pudding. beat until the two are combined. 6. Layer 1/3 of oreo crumbles on the bottom of your trifle bowl. top with layer of 1/2 of pudding. next layer 1/3 of oreo crumbles then top with remaining pudding. dump the remaining crushed cookies on top. 7. add seasonal decorations of choice (or leave plain) 8. store in fridge until ready to serve 45
my mama’s buttercream icing ingredients: 1 stick butter, softened 4 cups powdered sugar 1p2 tsp vanilla 2-3 tbsp milk, depending on desired thickness method: 1. cream butter in large mixing bowl with electric mixer. gradually add remaining ingredients and beat at medium-high speed with an electric mixer until light and fluffy. notes: this makes enough for 24 cupcakes. store leftover icing in refrigerator.
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no bake cookies ingredients: 1/2 cup creamy peanut or almond butter 1/4 cup coconut oil (measured in liquid state - not solid) 1/4 cup coconut sugar, brown sugar can be substituted 1/2 cup dark chocolate chips 1 teaspoon vanilla extract Pinch of salt 2 tablespoons honey 1/2 cup unsweetened shredded coconut 1 and 1/4 cup old fashioned oats
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no bake cookies continued... method: 1. Line 12 cavities in a miniature muffin tin with paper liners and set aside. 2. Place a small pot over medium heat. Add in the peanut or almond butter and the coconut oil. Melt and stir until smooth. Add in the coconut sugar and stir until the sugar is completely dissolved and the mixture is near boiling. 3. Remove from heat and add in the chocolate chips and stir constantly until all the chocolate is melted. Add in the vanilla and salt. 4. Stir in the honey. 5. Stir in the coconut and old fashioned oats. 6. Use a cookie scoop (or 2 spoons or tablespoon) to scoop out and tightly compress the mixture into cookies. 7. Drop scoop into the prepared muffin tin and place in the fridge (or freezer for about 15 minutes) until the cookies have become solid. notes: These are best stored in the fridge, but can also be left at room temperature in a container.
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granny’s cornbread 4 ingredient beer bread mama’s homeade biscuits naan flatbread upside down salsa cornbread
granny’s cornbread classic southern cornbread, the original recipe in my great-grandmother’s handwriting. and no, it’s not sweet. serves: 10 ingredients: 2 cups self-rising cornbread 1 egg 1 1/4 buttermilk 1/2 cup vegetable oil method: 1. Preheat oven to 425 degrees. While the oven is preheating, place a greased cast iron skillet in the oven to heat. 2. Mix all ingredients together in large mixing bowl. 3. Once the oven has preheated, remove the skillet from the over (it will be very hot) and pour the batter into the skillet and spread evenly. It should sizzle! 4. Bake for 25-30 minutes or until top is golden-brown.
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4 ingredient beer bread ingredients: 1 1/2 cups whole wheat flour 1 1/2 cups whole wheat pastry flour 4 1/2 teaspoons baking powder 3 tbsp coconut sugar (or brown sugar) 12 oz beer method: 1. preheat oven to 375 and spray a 9x5 loaf pan with non-stick spray. 2. in a medium mixing bowl, mix together first three ingredients. pour in the beer and stir until just combined. 3. pour batter into loaf pan and bake for 35 minutes, or until the top of the bread is lightly browned and a knife comes out clean. 4. slice and serve. notes: use whatever beer you prefer. i love using the pumpkin ales in the fall and hearty Guinness in the winter. this also freezes well.
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mama’s homemade biscuits i’ve had a lot of biscuits in my lifetime, and i must say that my mama’s hold their own against some of the best. the key she says? “white lily flour. its the lightest, fluffiest and best.” and the recipe? just the tried and true one on the back of the white lily bag. it may be nothing out of the ordinary and a southern staple, but when my mom makes it, there’s nothing better and it’s something special that i treat myself to. ingredients: 2 c White Lily self-rising flour 1/4 c shortening 2/3 - 3/4 c buttermilk method: 1. preheat oven to 450 degrees. 2. place flour and shortening in mixing bowl. cut shortening into flour until well incorporated. 3. stir in just enough buttermilk until dough leaves the sides of the bowl. 4. turn dough out onto a floured surface. gently knead two or three times. roll dough out until it is about 1/2 inch thick and cut with a biscuit cutter. 5. place biscuits onto prepared sheet and bake 15-20 minutes until golden on top.
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naan flatbread Makes 10 naan ingredients: 31⁄3 cups whole wheat flour (or half whole wheat, half all purpose) 5 tsp baking powder 1/2 tsp salt 11⁄2 cups plain greek yogurt 2-4 tablespoons water method: Combine the flour, baking powder, salt and the greek yogurt in a bowl. Mix the 2 ingredients until the dough starts to form. If the dough is dry, add 1 tablespoon of water. Continue to knead and bring the dough together. If the dough is still barely holding, add additional water. Dump the dough out onto a large, lightly floured surface. Work the dough out into a large disc. Divide the dough into 10 equal pieces. Roll each piece out into “discs” that are about 1⁄3 inch in thickness and have a 6 inch diameter. Place a griddle pan on high heat and let it get very hot. Cook the naan on each side for 2 minutes. Naan should puff up and have a light char. notes: the mixing of the dough can also be down with an electric mixer fitted with a dough attachment. these freeze great - i like to make an entire batch at once and then freeze them in a large ziplock bag. when ready to eat, i just thaw either on counter or overnight in fridge. 54
upside-down salsa cornbread ingredients: prepared cornbread batter (not cooked - see “granny’s cornbread” recipe) 1 tsp vegetable oil 1 lb extra lean ground beef (93/7) 1/2 cup chopped onion 1 tsp chili powder 1/2 tsp garlic salt 1 bell pepper, seeded and cut into rings 1 cup reduced fat cheddar cheese or cheese of choice 1 can diced jalepenos, drained 1 (16 oz) jar regular salsa
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upside-down salsa cornbread method: 1. Preheat oven to 425 degrees. 2. Make the filling: heat oil in an 10.5 inch cast iron skillet over medium heat until hot. add ground beef, onion, chili powder and garlic salt. Cook until beef is no longer pink, stirring frequently and breaking up large clumps of meat. 3. Remove the meat mixture from the skillet and drain any excess fat. Place meat in bowl and set aside. 4. Stir cheese, diced jalepenos and salsa into cornbread batter. 5. Spread 1/2 of cornbread batter in the skillet. 6. Place bell pepper rings in a single layer on top of the cornbread batter. Spoon beef mixture over the layer of batter and bell pepper rings. 7. Spread remaining cornbread batter evenly on top of beef mixture. 8. Bake until golden-brown, about 35 minutes.
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gumbo laya slow cooker taco soup fresh summer gazpacho buffalo chicken chili mawsie’s vegetable soup phillip’s chili white chicken beer chili
gumbo-laya serves: 6-8 ingredients: 2 tablespoons olive oil 1 pound spicy andouille (or smoked) chicken/turkey sausage sliced 2 chicken breasts, cut into bite-size pieces frozen cajun/mirepox vegetable mix (diced onions, celery, peppers) 2 bay leaves 1 tbsp Creole sesoning 1 teaspoon cayenne pepper 3 cloves garlic, finely chopped 1 tablespoon, heaping, tomato paste 1â „2 pound okra, sliced 1 (28 oz) can organic diced tomatoes with juice 2 cups chicken broth 1 tablespoon parsley, chopped 1 tablespoon cilantro, chopped salt and pepper, to taste to serve: grits, brown rice, biscuits, french bread or cornbread
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gumbo-laya continued... method: 1. Heat a large pot or Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set aside 2. Add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside with sausage. 3. Add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, salt and pepper. stir to combine 4. Add in the garlic and stir, and once it becomes aromatic, add in remaining ingredients, including sausage and chicken, and stir to combine. 5. Allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes. 6. Serve with hot sauce over brown rice or grits or with cornbread, french bread or biscuits
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slow cooker taco soup serves: 6-8 ingredients: 1/2-1 lb browned ground beef with homemade taco seasoning 1 c diced onion (i used frozen) 1 c chopped or sliced bell peppers (i used frozen) 1 can black beans, drained and rinsed 1 cup corn (i used frozen) 1 can pinto beans, drained and rinsed 1 can diced tomatoes 1 can mexican stewed tomatoes 1 can hot rotel diced jalepenos cumin, red pepper, to taste garlic, to taste up to 1 cup water, as needed cilantro, to taste to serve: diced avocado, onion, sour cream, shredded cheese or other toppings of choice method: 1. combine all ingredients in a crockpot. cook for 6-8 hours. 2. serve with toppings of choice.
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fresh summer gazpacho serves: 4 ingredients: 1 large red heirloom tomato, chopped 1 cup diced seedless watermelon 1 cup diced strawberries 1 medium cucumber, diced 1 cup diced peaches 1 jalepeno pepper, seeds removed and chopped fine 1 1/2 cups fresh orange juice 1/2 cup chopped onion 1 1/2 tbsp chopped fresh basil 1 1/2 tbsp chopped fresh mint 2 tbsp extra virgin olive oil 1 tbsp red wine vinegar avocado, for topping method: 1. add all ingredients to a large mixing bowl 2. divide mixture in half and add half to a blender or food processor. pulse until ingredients are well blended 3. add blended mixture back to bowl with other half 4. chill until ready to serve. top with diced avocado
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mawsie’s vegetable soup this “recipe” is copied word for word from my grandmother’s handwritten recipe card. it’s my favorite soup, and no one can make it quite like Mawsie. ingredients: 1-1.5 lb. beef stew meat 1 can diced tomatoes 1 can stew tomatoes (slice these up some) 2 potatoes, diced 1 stalk celery, diced 1 large onion, diced cabbage (about half ), sliced thin 1 large carrot, diced 1/2 package frozen mixed vegetables (peas, corn, green beans, etc.) salt, pepper, to taste up to 1/8 cup sugar optional: frozen green beans, frozen corn, macaroni
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mawsie’s vegetable soup continued... method: 1. Cook until tender one package beef stew meat. Cut it into bite size pieces and cover with water and add a tsp. of salt. Cook over medium heat. 2. For a really big pot of soup, add 2 cans Tomatoes and 1⁄2 can water. For less soup, add 1 can tomatoes and 1⁄2 can water. 3. Add two diced potatoes, 1 large stalk celery (diced); 1 large onion (diced), 1 large chunk of cabbage (sliced thinly); 1 large carrot (diced). Add 1⁄2 package frozen mixed vegetables. 4. Sometimes, I add extra frozen green beans and frozen corn cut from the cob. 5. Add salt and pepper to taste. Add about 1/8 cup of sugar. 6. I also put a hot pepper in mine. 7. Also add 1⁄2 cup macaroni if desired.
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buffalo chicken chili ingredients: 1 1/2 lb. raw boneless skinless chicken breasts, halved 1/4 tsp. each salt and black pepper 3 cups low-sodium fat-free chicken broth + more if needed 2 15.5-oz. cans cannellini (white kidney) beans, drained and rinsed 2 cups chopped celery 2 cups peeled and chopped carrots 2 cups chopped onion 1 tsp chopped garlic 1 tsp chili powder 1 tsp ground cumin 1 cup Frank’s RedHot Buffalo Sauce + more if desired for serving: crumbled blue cheese or feta, bacon, green onion, etc. method: 1. Season chicken with salt and pepper, and place in a crock pot. Add all remaining ingredients except hot sauce. Stir. 2. Set crockpot on low for 6-8 hrs or high for 3-4. 3. After chicken is fully cooked, remove it from crockpot and place in bowl. Shred the chicken with two forks and return to crockpot. Add hot sauce to crockpot and mix well, adding additional chicken broth if needed. 4. Serve with toppings of choice.
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phillip’s chili ingredients: 1-1.5 lbs lean ground beef (or ground venison) 1 chopped onion 1 can Rotel Chili Fixins 2 cans no-salt added petite diced tomatoes 1 can dark kidney beans, drained 1 can light kidney beans, drained 1 can chili beans, NOT drained 1/2-1 can water 1 tbsp coco 1 tbsp sugar 2 tsp each cumin and ground red pepper at least 3 tbsp chili powder salt and pepper, to taste method: 1. brown ground beef and chopped onion together. 2. put in large pot or crockpot.add remaining ingredients to pot and let simmer on stove or cook on low in crock-pot for 6-8 hours. 3. serve hot with your favorite chili toppings and cornbread!
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white chicken beer chili serves: 6-8 ingredients: 3 cans diced tomatoes 3 cups chicken broth 3 large chicken breasts, cooked and shredded 2 cans white beans, drained 1 can chipotle peppers in adobo chopped handful cilantro + more for serving 2 tbsp chili powder 1 tbsp cumin 1/2 cup chopped onion 12 oz lager beer, such as Corona method: 1. in a food processor, combine 1 cup beans, 1 can tomatoes and 1 can peppers (peppers and sauce). process until smooth and add to crockpot. 2. add all other ingredients to crockpot and stir. 3. cook on low for 6-8 hours. 4. serve hot with cilantro for garnish plus your other favorite chili toppings! notes: leave the beer out of you want. just replace with equal parts broth. 67
pimento cheese cowboy baked beans greek yogurt chick salad homeade refried beans baked beans
pimento cheese pimento cheese... the patĂŠ of the south. everyone has their way of making it too. mine, a little bit on the better-for-you side, with greek yogurt instead of the traditional mayonnaise. serve as a dip, a spread for crackers and raw veggies, on a classic sandwich with tomato, to spice up your burger or in an omelette! the possibilities of this staple are endless. ingredients: 1/2 cup plain greek yogurt 1 4 oz. jar diced pimentos, drained 1 tsp onion powder 1 tsp fresh lemon juice 1 tsp Worcestershire sauce 1/2 tsp ground red pepper 1 8 oz block sharp white cheddar cheese, finely shredded 1 8 oz block extra sharp cheddar cheese, finely shredded method: 1. stir together all ingredients and serve. notes: This keeps well in the fridge for 1-2 weeks. if it gets too dry, add another spoon of greek yogurt and stir.
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cowboy baked beans ingredients: 1 lb extra lean ground beef 1/2 lb reduced-sodium bacon 1/2 cup chopped onion 53 oz can of baked beans 15 oz can of lima beans 15 oz can black eyed peas 1/3 cup low-sugar ketchup 1/2 cup coconut sugar 2 tbsp apple cider vinegar 1 tbsp grainy mustard Pepper, to taste method: 1. Preheat oven to 350 degrees. 2. Brown ground beef & sautĂŠ onions. 3. Cook bacon until crispy and crumble. 4. Dump all ingredients together in large, deep casserole dish and stir together. 5. Bake covered for at least 45 minutes or until hot throughout. notes: you can also fix this in the crockpot. follow steps 1-3 above and then add all ingredients to slowcooker. cook on low until heated through out.
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greek yogurt chick salad ingredients: 6 oz. shredded white chicken or mashed chickpeas (i used canned) 1/2 cup plain greek yogurt 1/4 cup dried cranberries or raisins 1/4 cup chopped celery 1/8 cup chopped pecans, almonds or walnuts 1 tsp honey pepper, to taste method: 1. combine all ingredients together and stir well. use a pastry blender to chop ingredients more. 2. serve as sandwich, as a dip with cut vegetables or wheat crackers or on sliced tomatoes.
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homemade refried beans serves: 3-4 ingredients: 2 (15 oz) cans pinto beans, drained and rinsed 2 cloves minced garlic 1 tbsp olive oil 1/2 c water cumin, red pepper, onion powder, garlic powder, etc. to taste method: 1. heat olive oil and garlic in medium-sized saucepan until garlic begins to sizzle. 2. add spices, beans and water to saucepan. increase heat to medium and stir. smash beans against sides of saucepan until desired consistency. serve.
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slow cooker bourbon peach baked beans serves: 6-8 ingredients: 6 slices thick cut bacon, chopped 2 (14 ounce) cans cannellini beans, rinsed + drained 2 (14 ounce) cans pinto beans, rinsed + drained 2-3 ripe peaches, diced 1 1⁄2 cups low sugar barbecue sauce 1⁄2 cup pure maple syrup 1/3 cup bourbon 1/4 cup balsamic vinegar 2 tablespoons grainy Dijon mustard 2 teaspoons chipotle chili powder 1 teaspoon smoked paprika 1⁄2 teaspoons salt + pepper fresh basil, for serving method: 1. cook the bacon until crisp in microwave, oven or skillet. 2. In a large slowcooker, add the bacon, the cannellini beans, pinto beans, peaches, BBQ sauce, maple syrup, bourbon, balsamic dijon mustard, chipotle chili powder, smoked paprika, salt and pepper. Give everything a good stir to combine. 3. Cover with lid and cook on low for 6-8 hours or high for 4 hours. If the beans, become too dry, add additional barbecue sauce and a little bit of water. 75