Thai Peanut Chicken

Yield: 4 servings

1 tbsp olive oil

1 lb boneless, skinless chicken, cubed

salt and pepper

1 onion, chopped

2 carrots, thinly sliced

3 cloves garlic, minced

1 can coconut milk

1/2 cup chicken broth (or vegetable broth)

1/2 cup creamy peanut butter

3 tbsp tamari

1 tbsp ginger, grated

1 tbsp sriracha

3 cups broccoli florets

1 red bell pepper, thinly sliced

juice of 1 lime

1/4 cup cilantro, chopped

optional garnishes: chopped peanuts, green onion

1. In a large pot, heat olive oil over medium high heat. Once hot, add chicken, season with salt and pepper, and sear each side, about 5 to 7 minutes total. Chicken does not need to be fully cooked. Remove from pot and set aside.

2. Reduce heat to medium and add in onion, carrots, and garlic, cooking for 5 minutes.

3. Add in the coconut milk, chicken broth, peanut butter, tamari, ginger, and sriracha. Whisk together until well combined and smooth.

4. Stir in broccoli and bell pepper and return chicken back into the pan. Bring to a boil, reduce heat to low, and simmer for 15 minutes.

5. Stir in lime and cilantro.

6. Garnish with chopped peanuts and green onion.

https://www.ambitiouskitchen.com/thai-peanut-chicken-couscous/

Chicken Enchilada Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

1 jalapeno, seeded and diced

1 green bell pepper, chopped

3 cloves garlic, minced

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp oregano

salt and pepper

1 cup red enchilada sauce

2 cups chicken broth (or vegetable broth)

1 can cannellini beans, rinsed and drained, divided

1 lb boneless, skinless chicken

3/4 cup corn kernels

juice of 1 lime

1/4 cup cilantro, chopped

optional garnishes: tortilla strips or chips, shredded cheese, avocado, jalapeno, lime, cilantro

1. In a large pot, heat olive oil over medium high heat. Add onion, jalapeno, green bell pepper, and garlic. Saute until onions are translucent and begin to soften, about 2-4 minutes.

2. Reduce heat to medium and stir in all of the spices: cumin, coriander, turmeric, oregano, and salt and pepper.

3. Add in the enchilada sauce, chicken broth, 1/2 can white beans, and uncooked chicken.

4. Bring soup to a boil then reduce to a simmer for 25 to 30 minutes.

5. After 25 minutes or so, remove the chicken with a slotted spoon and shred with two forks. Add back to the pot.

6. In a blender or food processor, add the remaining white beans and 1/2 cup water (or broth). Blend until smooth, adding a little more water if necessary. Add blended white beans into the soup pot.

7. Stir in the corn, lime juice, and cilantro. Allow soup to cook and simmer uncovered for 10 more minutes to thicken and bring flavors together.

8. Optional: Serve with tortilla chips, shredded cheese, avocado, jalapeno slices, an extra lime wedge, and/or more cilantro.

https://www.ambitiouskitchen.com/chicken-enchilada-soup/

Blueberry Scones

Yield: 8

2 cups all-purpose flour, plus more for hands and work surface

1 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, very cold or frozen

1/2 cup milk

1 egg

1 tsp vanilla extract

1/2 cup blueberries

1 egg, for eggwash

turbinado sugar

1. Line a baking sheet with parchment paper.

2. In a large bowl, whisk the flour, sugar, baking powder, and salt together.

3. Grate the frozen butter into the flour mixture. With your fingers, crumble the butter into the flour until the mixture resembles coarse meal. Set aside.

4. In a small bowl, whisk milk, egg, and vanilla extract together. Add to flour mixture and then combine together with a rubber spatula until everything appears moistened.

5. Slowly and gently fold in the blueberries. Do not overwork the dough at any point. Dough will be a little wet.

6. With floured hands, transfer dough to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.

7. Place scones at least 2-3 inches apart on the prepared baking sheet. They will expand significantly when baking.

8. Brush scones with eggwash, then sprinkle a little turbinado sugar on top.

9. Transfer the baking sheet into the freezer to chill for a minimum of 20 minutes while you preheat the oven.

10. Preheat oven to 400F.

11. Bake for 20 to 22 minutes, or until lightly golden and cooked through.

https://vancouversun.com/life/food/recipes/karen-gordon-summer-blueberry-bounty-showcases-perfectly-in-scones-squares

Falafel

Yield: 24-30 patties

1 1/2 cups dried chickpeas

3/4 cup onion, diced

4 cloves garlic, minced

1 cup packed flat-leaf parsley

1/2 cup packed cilantro

1 tsp lemon zest

1 tbsp lemon juice

2 tsp ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp salt

1/2 tsp pepper

1/4 tsp cayenne

1 tbsp olive oil

1. The night before, soak chickpeas. Add dried chickpeas to a large bowl filled with water. (Dried beans will triple in volume, so ensure you add plenty of water to accommodate.) Cover and let soak at room temperature for about 18 hours. Drain and rinse well.

2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, lemon zest, lemon juice, cumin, coriander, salt, black pepper, cayenne, and olive oil. Pulse until chickpeas are finely minced and well mixed, scraping down the sides as needed. The mixture should loosely hold together when squeezed together with your fingers. If not, process a bit more.

3. Form into patties. Scoop walnut-sized portions of the chickpea mixture and use your hands to gently roll each into a smooth ball. The batter will be slightly tacky - if it's too difficult to handle, refrigerate for 10 to 15 minutes, then resume scooping.

4a. Baking: Preheat oven to 425F and line 2 baking sheets with parchment paper. Arrange falafel on prepared baking sheets and brush each olive oil. Bake until firm and golden on the outside, 20 to 25 minutes.

4b. Frying: Heat 2 cups of vegetable oil in a small pot for several minutes until it starts to bubble. Keep the heat on medium. Drop 4 falafels gently into the oil. Let cook for 2-3 minutes until crisp and browned on the outside. Place on a plate lined with paper towel and repeat.

https://thefeedfeed.com/fufuinthekitchen/falafel-pita-sandwiches https://evergreenkitchen.ca/oven-baked-falafel/

Carrot Muffins

Yield: 12 mini muffins

1/2 cup applesauce

3/8 cup flour (or whole wheat flour)

1/4 cup oats

1 egg

2 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 tbsp coconut oil, melted (or butter)

1/2 cup grated carrots

1. Preheat oven to 350F. Grease a mini muffin pan and set aside.

2. In a medium bowl, combine all ingredients.

3. Scoop out tablespoon-sized portions into prepared muffin pan.

4. Bake for 10 to 12 minutes or until a toothpick comes out clean.

5. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://www.yummytoddlerfood.com/healthy-carrot-cake-muffins/

Chocolate Cupcakes

Yield: 12

4/9 cup boiling water

1/2 cup unsweetened cocoa powder

2/3 cup buttermilk

2/3 + 1/2 cup all-purpose flour

1 tsp baking soda

1/3 tsp salt

1 cup unsalted butter, room temperature

2/3 cup sugar

1/3 cup light brown sugar

2 eggs

1 tsp vanilla

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a bowl, whisk the cocoa powder into the boiling water.

3. Let cool to lukewarm, then whisk in the buttermilk.

4. In another bowl, sift together the flour, baking soda and salt.

5. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, sugar, and brown sugar on medium speed until combined.

6. Add the eggs one at a time, beating well after each addition. Adding the vanilla along with the second egg.

7. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the cocoa mixture, beginning and ending with the flour mixture. Beat just until combined.

8. Divide the batter evenly between the prepared cupcake compartments.

8. Bake for 15 to 18 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://www.williams-sonoma.com/recipe/dark-chocolate-cupcakes.html

Apple Oatmeal Cookies

Yield: 12

1/2 cup unsweetenend applesauce

2 tbsp peanut butter

2 tbsp maple syrup

1 cup large flake oats

1/2 tsp cinnamon

1/2 medium apple, peeled, cored, grated (largest hole on the grater)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the applesauce, maple syrup, and peanut butter until smooth.

3. Add in oats and cinnamon. Mix until well combined.

4. Fold the grated apple into the mixture until combined.

5. Scoop tablespoon-sized portions and place them prepared baking sheet. Flatten and shape the cookies because they will not change shape while baking.

6. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

7. Bake cookies for 10 to 12 minutes, until just turning golden.

8. Let cool completely before serving.

https://feedingtinybellies.com/cinnamon-apple-oatmeal-cookies/#recipe

Savory Vegetable Muffins

Yield: 20 mini muffins

1 egg

1/2 cup milk

1/4 cup oil (or melted butter)

1/2 cup shredded cheddar cheese

1/3 cup grated carrots

1/4 cup broccoli floret heads, finely chopped

1/4 cup corn kernels

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1. Preheat oven to 350F. Grease 2 mini muffin pans and set aside.

2. In a medium bowl, whisk together the egg, milk, oil, and cheese in a bowl until combined.

3. Add in the vegetables and mix until incorporated.

4. Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until incorporated. Do not over mix.

5. Scoop out tablespoon-sized portions into prepared muffin pans.

6. Bake for 12 minutes or until a toothpick comes out clean.

7. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://feedingtinybellies.com/savory-vegetable-muffins

Chocolate Chunk Cookies

Yield: 2 dozen

1/2 cup unsalted butter, melted

3/4 cup brown sugar

1/4 cup coconut sugar

2 tsp molasses (or maple syrup)

1 egg

1 tsp vanilla extract

1 2/3 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

8 oz dark chocolate bar, chopped

sea salt (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. With a hand or stand mixer, cream the butter and sugars together until smooth, about 1 minute.

3. Add molasses, egg, and vanilla and mix again for about 30 seconds.

4. Add flour, baking soda, and salt and mix until fully combined and a dough forms.

5. Fold in chocolate chunks with a wooden spoon.

6. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

7. Bake cookies for 7 to 8 minutes, until just turning golden.

8. Cool cookies on trays for 2 minutes, then transfer them to racks.

https://www.ambitiouskitchen.com/absolutely-epic-chocolate-chunk-cookies/

Sesame Baked Tofu

Yield: 2-3 servings

1 lb extra firm tofu

2 tbsp avocado oil

2 tsp sesame oil

2 tsp tamari

salt and pepper

1 tbsp cornstarch

1 tbsp panko

1 tbsp sesame seeds

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Wrap the tofu in an absorbent towel and set something heavy on top to press out extra moisture. Let press for at least 30 minutes.

3. Unwrap tofu and cut into 1/2-inch cubes and place in a medium mixing bowl.

4. Toss tofu with avocado oil, sesame oil, tamari, salt, and pepper.

5. Add cornstarch, panko, and sesame seeds. Stir to coat.

6. Spread tofu onto prepared baking sheet. Bake for 30 to 40 minutes, stirring halfway through.

7. Garnish with additional sesame seeds, if desired.

https://food52.com/recipes/69829-crispy-sesame-baked-tofu-shiitake-mushrooms

Double Chocolate Banana Bread

Yield: 1 loaf

3 ripe bananas

1/2 cup butter, melted

3/4 cup brown sugar

1 egg

1 tsp vanilla

1 tsp baking soda

1/4 tsp salt

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 cup chocolate chips/chunks

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large mixing bowl, mash bananas (should be just over 1 cup of mashed banana).

3. Whisk in melted butter, then brown sugar, egg, and vanilla.

4. Place baking soda, salt, flour, and cocoa powder in a sifter and sift over wet ingredients. Stir together until just combined.

5. Stir in chocolate chunks or chips.

6. Pour into the tin and bake for about 55 to 65 mins until a skewer comes out clean.

https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/

Applesauce Pancakes

Yield: 10-12 mini pancakes

1/2 cup flour

1/2 tsp baking powder

1/2 tsp cinnamon

1 egg

1/2 cup unsweetened applesauce

1 tbsp maple syrup

1/4 tsp vanilla

1. In a mixing bowl, combine flour, baking powder, and cinnamon.

2. Add in the egg, applesauce, maple syrup, and vanilla. Mix until just combined.

3. Preheat a pan over medium-low heat. Once warm, drizzle the surface with oil or butter. Spoon out tablespoon amounts of batter and form small circles. Cook until bubbles appear and the sides are beginning to dry, about 3 to 4 minutes. Flip and cook for another 2 to 4 more minutes on the other side.

https://feedingtinybellies.com/cinnamon-apple-pancakes/

Apple Cinnamon Baked Oatmeal

Yield: 6-8 servings

1 1/2 cups rolled oats

1/2 tsp baking powder

1/2 tsp cinnamon

2/3 cups almond milk (or sub any kind of milk)

1/4 cup unsweetened applesauce

1 tbsp maple syrup

1 egg

1 small apple, peeled, cored, and chopped into small chunks

1. Preheat the oven to 350F. Line an 8x8 inch square pan with parchment paper.

2. In a large bowl, combine oats, baking powder, and cinnamon. Stir to combine.

3. In a separate bowl, combine milk, applesauce, maple syrup, and egg, and whisk lightly to combine.

4. Pour the milk mixture into the oat mixture and stir gently until well combined. Let the oats soak up the wet ingredients while you prepare the apple.

5. Add in the apple and gently stir to combine.

6. Pour mixture into the prepared pan and smooth into a level layer.

7. Bake for 15 minutes, until the milk is absorbed and it feels slightly firm to the touch.

8. Leave to cool in the pan for at least 15 minutes.

10. Baked oatmeal can be served cold or re-heated in the oven or microwave. Store in an airtight container in the fridge for 3 to 4 days or freeze for 3 months (warm up in microwave for 30 seconds). Can also be baked as mini-muffins.

https://feedingtinybellies.com/cinnamon-apple-oatmeal-bites/

Lemon Poppyseed Pound Cake

Yield: 1 loaf

1 1/4 cups flour

1/4 cup almond flour

3/4 cup sugar

1 tbsp poppyseeds

1 tbsp lemon zest

3/4 tsp baking soda

1/4 tsp salt

3 eggs

3 tbsp milk

1 tbsp lemon juice

1 tsp vanilla

1/2 cup butter, melted

1/4 cup coconut oil, melted

1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.

2. In one bowl, whisk together flours, sugar, poppyseeds, lemon zest, baking powder, and salt.

3. In another bowl, whisk together eggs, milk, vanilla, and lemon juice.

4. Add egg mixture and melted butter and coconut oil to dry ingredients. Mix on low speed until the dry ingredients are moistened.

5. Pour mixture into the pan and bake for 50 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

(adapted from Joy of Cooking)

Sour Cream Coffee Cake

Yield: 1 8x8 cake

1 1/3 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1 tsp vanilla

1 cup sour cream

1/4 cup brown sugar

1 tbsp cinnamon

1. Preheat the oven to 350°F. Grease an 8-inch square baking pan.

2. In a bowl, mix together the flour, baking powder, and baking soda.

3. In another bowl, cream the butter and granulated sugar together.

4. To this, add the eggs and vanilla.

5. Add the dry ingredients to the creamed mixture alternatively with the sour cream. Combine lightly after each addition.

6. Spoon half the batter into prepared baking pan.

7. In a small bowl, combine brown sugar and cinnamon. Sprinkle half over the batter.

8. Cover with remaining batter and then sprinkle with remaining topping.

9. Bake in preheated oven for 35 minutes, or until tester comes out clean.

(black recipe box)

Buttermilk Pound Cake

Yield: 1 loaf

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1 1/2 cups flour

1/4 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk

1 tsp vanilla

1/2 tsp almond extract

1. Preheat the oven to 325°F. Line a loaf pan with parchment paper.

2. Cream the butter in an electric mixer with the paddle attachment.

3. Gradually add the sugar, beating on medium speed until well blended.

4. Add the eggs, one at a time, beating well after each addition.

5. Add the flour mixture alternately with buttermilk, beginning and ending with flour mixture. Mix on low speed until just combined.

6. Stir in flavourings.

7. Scrape the mixture into the pan and bake for 60 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

(black recipe box)

Buttermilk Pancakes

Yield: 8 pancakes

1 1/2 cup flour

3 tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cup buttermilk

3 tbsp unsalted butter, melted

2 eggs

1/2 tsp vanilla

1. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine.

2. In a separate bowl, combine buttermilk, melted butter, eggs, and vanilla. Whisk to combine.

3. Add wet ingredients to the dry ingredients. Stir gently until just combined, do not overmix. (If making batter the day before, rest in the fridge overnight. In the morning, stir, and let come to room temperature.)

4. Preheat a pan over medium heat. Once warm, drizzle the surface with oil or butter and add 1/2 cup into the pan. Cook until bubbles appear and the sides are beginning to dry, about 3 to 4 minutes. Flip and cook for another 2 to 4 more minutes on the other side.

(black recipe box)

Buttermilk Waffles

Yield: 3-4 waffles

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups buttermilk

2 eggs, beaten

2 tbsp sugar (regular, coconut, or brown sugar)

6 tbsp unsalted butter, melted

1 tsp vanilla extract

melted butter or coconut oil for cooking

1. Preheat waffle maker. Spray generously with nonstick cooking spray or generously grease with butter.

2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate bowl, whisk together buttermilk, eggs, sugar, melted butter, and vanilla until blended.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Pour batter into waffle iron and cook according to manufacturer's directions.

6. Top with maple syrup, peanut butter, honey, or fresh fruit preserves.

https://www.ambitiouskitchen.com/grandmas-buttermilk-waffles/

Aussie Bites

Yield: 2 dozen

1 3/4 cup rolled oats

1/4 cup sugar

1/4 cup dates (or dried apricots)

1/4 cup dried cranberries (or raisins)

1/4 cup ground flaxseed

1/4 cup sunflower seeds

1/4 cup shredded coconut

1/4 cup quinoa (cooked or raw)

2 tbsp chia seeds

1/4 cup mini chocolate chips

1/4 tsp baking soda

1/4 cup honey

1/4 cup butter, melted

1/4 cup coconut oil, melted

1/2 tsp vanilla

1. Preheat oven to 350F. Lightly grease or line two mini muffin trays.

2. In the bowl of a food processor, place 1 cup of oats. Process for about 1 minute until oats are pulverized into oat flour.

3. Add in the remaining 3/4 cup rolled oats, sugar, dates, dried cranberries, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until dried fruits are in small bits.

4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.

5. Divide batter among the prepared muffin tins.

6. Bake for 10 to 12 minutes, until golden brown.

7. Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.

https://thestayathomechef.com/homemade-aussie-bites/