Just this week, my overnight shift finally ended and I can happily say that I am back on dayshift. With this new and welcomed change, I am able to start posting more frequently and I am very excited. Equally, it has come to my attention that Samhain; Halloween to some, is just around the corner! For me personally, this means cooking different soups, breads and a delicious recipe for Pumpkin Blondies to sweeten the soul! Instead of candy, this fun and healthy recipe is sure to be a hit!
2 1/2 cups. All-Purpose Flour
1 tbsp. Pumpkin Spice
1 1/2 tsp. Baking Soda
1 tsp. Kosher Salt
1 cup. Unsalted Butter
1 3/4 cups. Sugar
1 Large Egg
1 1/2 cups. Pumpkin Puree
2 tbsps. Vanilla
1 1/2 cups. Chocolate chips (I used Dark Chocolate Chips)
Step One: Preheat the oven to 350°F. Butter a piece of parchment paper and place in a 9×13″ baking dish. Set aside.
Step Two: In a large bowl, sift together the flour, pumpkin pie spice, baking soda and salt.
Step Three: In a separate bowl, beat the butter with an electric mixer. Add the sugar and beat until fluffy. Next mix in the egg, pumpkin puree and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chocolate chips and then pour into the prepared baking dish.
Step Four: Bake for 35 to 40 minutes, or until a toothpick comes clean. Allow to cool for 20 minutes in pan and then remove from pan. Cut into bars and enjoy!
Since working overnights for my store’s Inventory Prep Team, I have needed quick and simple, yet filling recipes for dinner. Thankfully, after the 16th I will be back dayside, but at the moment things have been tough. Maybe it’s simply my body trying to adjust, but something has got to give. Tonight, I will be making an old favorite recipe and wanted to share it with you all. Chicken Spaghetti is both super easy to make and equally delicious! There is two ways to cook this, so I will share with you both ways and you can pick which is easiest for you! Let’s get started shall we?
Easy Chicken Spaghetti
1 (16 oz) Spaghetti Noodles Box
2 cups. Cooked Chicken (diced)
2 (10 ounce) cans. Cream of Chicken Soup (undiluted)
1 cup. Salsa
1 cup. Sour Cream
2 cups. Mexican Cheese Blend (or whatever cheese blend you like most)
1 tsp. Taco Seasoning
1 tsp. Garlic Powder
1/2 tsp. Paprika, Onion Powder
1/2 cup. Red Green Pepper (diced)
1/2 cup. Green Diced Pepper (diced)
1 cup. Cooked Broccoli
Cilantro (chopped; optional)
Directions for Baking Dish
Step One: Preheat oven to 350 degrees and cook noodles via the directions on the package. Once finished, drain.
Step Two: In a large bowl mix all ingredients together including noodles and stir to combine.
Step Three: Pour into a 9×13 sprayed baking dish and top with an extra 1/2 cup of cheese and the chopped cilantro.
Step Four: Cover with foil and cook in the oven for roughly 30 minutes or until cheese begins to bubble.
Step Five: Carefully scoop mixture onto plates or into bowls (your preference) and allow mixture to sit for 4-5 minutes before sitting to cool down.
Directions for Crock-Pot
Step One: Combine all ingredients into the crockpot except for the noodles.
Step Two: Allow mixture to cook on High for 3.5 – 4 hours to allow chicken to cook through.
Step Three: Cook spaghetti noodles; drain.
Step Four: Pour in the cooked noodles and 1/2 cup extra cheese and stir.
Step Five: Allow ingredients to cook for an extra 25 – 30 minutes.
Step Six: Carefully scoop mixture onto plates or into bowls and serve. Enjoy!
*Note –Mixture will be hot so allow about 4-5 minutes for cooling unless you can handle the heat.
While gathering new ideas for recipes to try, I came across a recipe for Sweet Potato Honey Cornbread. At first glance, I was slightly skeptical; curious of the flavor profile and possible texture. It must be stated that I am not the biggest fan of sweet potatoes to begin with, but my fiancé loves them so we compromised. I made and ate some of the cornbread. To my surprise, I absolutely loved it!
Personally, the sweetness of the cornbread paired nicely with the vegetable soup we had and it wasn’t overpowering. I think that is always my biggest fear when cooking; the overpowering of ingredients. Though cooking sweet potatoes is still a once in a blue moon occurrence per se, this recipe is one that I can see myself making more often. Especially around Thanksgiving! Enough of my blabbering though, let’s move on to the good stuff! As always, if you get the chance to try out the recipe or any of the others I post, let me know what you think!
Sweet Potato Honey Cornbread
1 cup. Flour
1 cup. Cornmeal
1/2 cup .White Granulated Sugar
1/2 tsp. Cinnamon
1 tsp. Baking Powder
1 tsp. Baking Soda
1 cup. Whole Milk
1/2 tsp. Salt
1/2 cup. Unsalted Melted Butter One Stick
2 cups. Mashed Sweet Potatoes
1/3 cup. Honey
*Note:Though it’s not mentioned in the original recipe, to make this recipe Vegan friendly, simply switch out the Whole milk for Unsweetened Cashew or Almond milk. For the honey use Agave Nectar. To make one “Egg”, use 1tbsp. Ground Flaxseed with 3tbsps. Hot Water. Allow mixture to sit for 10 minutes before using. Repeat once more for the second “egg” needed. You could also use 1/4 cup. Unsweetened applesauce per (1) “egg” as a substitute. For the butter use a plant based butter. I personally use Country Crock’s Plant Butter and it works perfectly!*
Step One: Blend together dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon).
Step Two: Add in wet ingredients, first adding in sweet potato. Mix well then add eggs, butter and honey. Lastly add the cup of milk.
Step Three: Pour mixture into pan for baking. (I have used a cast iron skillet, muffin pans and a 9 inch cake pan for this recipe).
Step Four: Bake on 375 for about 33-40 minutes. Use a toothpick to ensure the middle is done.
Starting back my job, I have needed easy, but filling meals to take to work. Due to inventory coming up in the next few weeks, I got moved to overnights so the food I take has to be able to help me keep my energy levels up. Personally, chicken burrito bowls are my favorite and they are wonderful when meal prepping. Great flavor, plus the needed protein makes this recipe a keeper in my book. Taking the original recipe, I adjusted a few of the ingredients to better fit the needs of myself and my family. So, let’s get on with this deliciousness shall we?
Slow Cooker Burrito Bowls
1 to 1 1/2 lbs. Boneless skinless chicken breasts, Chicken thighs, or a Mix
1 (14.5-ounce) can. Diced tomatoes
1/2 cup. Onions ( Medium Dice)
1 cup. Low-sodium Chicken Broth (More as needed)
2 tsp. Chili powder
2 tsp. Salt
1 tsp. Garlic Powder, Onion Powder, Paprika
1 (15-ounce) can. Black beans ( Drained and Rinsed)
1 cup. Uncooked Brown Rice
1 cup. Canned corn
Step One: Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, and seasonings in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours.
Step Two: Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done, but there is still liquid left in the slow cooker, uncover and cook on the HIGH setting to let the liquid evaporate.
Step Three: Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a clean cutting board if you prefer to keep it separate. Taste and stir in more salt or other seasonings as needed. Serve burrito bowls with a selection of toppings.
Cooking the rice separately: If you won’t be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving. To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on the LOW setting. Add the beans and corn and cook for 30 minutes more, or until warmed through, while you’re cooking the rice (omit the remaining chicken broth).
Vegetarian Burrito Bowls: Combine the diced tomatoes, 1 cup. Low-sodium Vegetable Broth, spices, rice, black beans, and corn in the slow cooker. Cook on the LOW setting for 3 to 4 hours, until the rice is tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.
Beyond burrito bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos.
Storage: The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer.
Lately I have had a strong craving for Julia Child’s famous Beef Bourguignon. Switching to a plant based diet has proven somewhat difficult, but I was determined to find a vegan version to satisfy my needs. Immediately, I began searching recipes and messaging a few friends when I came across a recipe that rocked my world. The recipe I will be sharing pairs the mushroom bourguignon with mashed potatoes, but I personally think it would equally pair with egg noodles just as perfectly. The choice is up to you! Wishing you all a wonderful weekend and Happy Friday!
Vegan Mushroom Bourguignon
10oz. Fresh Sliced Mushrooms
1 tbsp. Oil
1/2 Large Onion (Diced)
2 Medium Carrots (Chopped)
2/3 Cup. Peas (Frozen)
3 Garlic Cloves (Minced)
3/4 tbsp. Fresh Thyme
1 tsp. Onion Powder
3/4 tsp. Sea Salt or To Taste
1/4 tsp. Blacked Pepper or To Taste
1/4 tsp. Smoked Paprika
1/3 cup. Red Wine
1/2 tbsp. Soy Sauce
3/4 cup. Vegetable Broth + 1/4 cup (If Needed)
1/4 cup. Plant Based Milk (I use Unsweetened Cashew Milk)
3/4 tbsp. Cornstarch
(4) Medium Sized Potatoes
1 tbsp. Plant-Based Butter
1/4 cup. Plant-Based Milk
Sea Salt & Black Pepper (To Taste)
Step One: Peel and chop potatoes, add them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add plant-based milk, plant-based butter, black pepper, and sea salt to taste and mash with a potato masher (don’t use a food processor or blender). Set aside.
Step Two: Heat oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add mushrooms, carrot, peas, garlic, thyme, and all spices. Sauté for a further one minute, stirring frequently.
Step Three: Add red wine. Cook for about 2 minutes. Then add soy sauce, and vegetable broth.
Step Four: Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots and peas are softened.
Step Five: Combine plant-based milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir (the sauce will thicken). Let simmer for a few more minutes.
Step Six: Taste and adjust seasonings. Add more salt/pepper/spices if needed. Serve mushroom bourguignon with mashed potatoes and enjoy! Store leftovers covered in the refrigerator for up to 3 days.
Note: If unable to have red wine, please substitute with the 1/4 cup. vegetable broth noted in the ingredients.
With the winter months soon to arrive, I have been testing out new chili recipes. The city where I live does an annual Chili Walk in which different art shops downtown offer their homemade chilis and cinnamon rolls. This allows the shops to gain attention and help out local businesses. Last year, I came across a white chili that I fell in love with and decided I would try to find something similar. This year my goal is to make a plant based version of this chili, and I think I have possibly done that.
Scouring the internet I came across a recipe for a Vegetarian White Chili granted it was completely vegan. Being allergic to the oil from jalapeños, I decided to take the recipe and alter it a bit to make it my own. With that being said; however, you will be able to find the link to the original recipe at the bottom of the page. Enough of my ramblings though! Let’s move on to the good stuff! Happy Sunday Everyone!
Hardy Vegan White Chili
2 cups. Vegetable broth
(4) cloves garlic (peeled and minced)
(2) 15 oz. White beans, drained
8 oz. Vegan cream cheese (Daiya brand)
White Chili Seasoning (I used 1/4 tsp ground cloves, 1tsp. Cayenne pepper, 1 tbsp. Garlic powder, 1 tbsp. Onion powder, 1 tbsp. Paprika, 2 tsp. Agave Nectar)
Salt & Pepper to taste
1/2 cup. Red Bell Pepper
1/2 cup. Green Bell Pepper
3/4 cup. Chopped Onion
1/2 cup. Mushrooms (add more if you desire)
1 cup. Corn (I used canned).
Note: For those wanting to add jalapeños, the original recipe calls for (1) 7oz can. jalapeño slices (drained)
Step One: First heat a bit of oil – or vegetable broth for doing this oil-free – in a casserole.
Step Two: Fry the garlic and the optional onions and bell for around 5 minutes.
Step Three: Combine all ingredients, including jalapeños (if desired) and cook on medium heat for 15 minutes.
Step Four: Season with salt and pepper as wanted, and dish out to plates. Enjoy!
Lately the temperature decided to make a massive drop, and with that I decided it was perfect soup weather. One of my favorites to make is Stuffed Peppers Soup. Packed with flavor this soup is easy to make and will truly warm your soul. Personally, I think this soup pairs nicely with fresh made biscuits. The recipe I will be sharing with you all today is a slow cooker recipe. Please set aside 8 hours to allow everything to cook properly. I promise it is worth it! For more visual learners, I will post a link to a YouTube video which shows how to make the soup. I hope everyone is having a wonderful Wednesday!
Slow Cooker Stuffed Pepper Soup
1 lb. Extra-lean ground beef
1 cup. Onion (diced)
14.5 oz. Diced tomatoes with basil, oregano, garlic
2 cups. Green peppers and/or red peppers
15 oz. Tomato sauce
3 cups. Beef broth
1/2 tsp. Dried basil
1/2 tsp. Dried oregano
1 cup. Cooked rice (I personally use Jasmine rice)
Step One: Brown your beef with your onion in a skillet over medium heat.
Step Two: Drain your beef and onions and place in your 6-quart slow cooker.
Step Three: Add your tomatoes (juice and all) and the rest of your ingredients.
Paskawaalhaaki’, Shokha’ Nipi’ Awaalhahli’ (Fry Bread and Fried Pork) is yet another popular meal, but needs to be eaten in moderation. Being one of the heavier meals, I cook this maybe once a month. The key to this dish; however, is the fry bread! Many tribes have their variations in regards to fry bread recipes, but today I will be sharing with you the Chikashsha (Chickasaw) recipe. In regards to the fried pork, some simple pork chops breaded and seasoned the way you like will work perfectly! In my opinion, this dish best pairs with a side of black-eyed peas cooked with a little onion. Many often pair this dish with stew, but it’s whatever you prefer! If you decide to try it out, let me know!
Chickasaw Fry Bread
2 cups. Sifted flour 1/2 tsp. Salt 4 tsp. Baking powder 1 egg 1/2 cup. Warm water or milk
Directions: Sift first three ingredients together and stir in beaten egg. Add water or milk to make soft dough. Round up on lightly floured cloth or bread board. Knead lightly. Roll or pat out 1/2 inch thick. Cut into strips about 2 x 3 inches and slit center. Drop into deep fat. Brown on both sides. Serve hot. Good with pinto beans, stew or syrup
Chokma! (Hello!) Having received a few requests, I have made the decision to start sharing some of my two tribes Traditional Recipes. For those who may be curious, Chikashsha saya (I am Chickasaw). I am equally Blackfeet (Siksika Nation). My indigenous name, is Little Flower Woman. Growing up, I was raised very traditionally within indigenous beliefs, and many of my meals were equally traditional in manner. These recipes are very special to my family and I, but I know they can be just as special to others as well.
To start off, I would like to share with you the recipe for Three Sisters Stew. Super easy to make, this stew is perfect for my plant-based and non-plant-based followers. This stew was a favorite of my Appo’si’ (Grandmother) and Imafo’si’ (Grandfather). Though the recipe states to cook for 30-45 minutes, I recommend the full 45 minutes. For more background regarding the stew, make sure to check out the link I have posted below the recipe! For more Traditional Recipes and Language Learning, make sure to Subscribe to my blog! Chinittakat chinchokma’shki! (Have a nice day!)
Three Sisters Stew
2 cups onions, diced 6 cups water 2 cans diced tomatoes, no salt added (14.5-oz. can) 6 cups red skinned potatoes, cubed 1 can tomato sauce, no salt added (15-oz. can) 1 cup corn, frozen 1 cup yellow squash, diced 1 can light red kidney beans, drained and rinsed (15.5-oz. can) 1 can black-eyed peas, drained and rinsed (15.5-oz. can) ½ can quick cooking barley 4 garlic cloves, minced 1 ½ teaspoon black pepper
Directions: In a large stockpot, add all ingredients. Bring to a boil, then lower heat and simmer for 30-45 minutes until the potatoes are soft. Serve immediately.
Autumn is approaching fast and with the weather cooling down, the time for Apple Cider Doughnut Cake arises! Did I mention hot chocolate with the little marshmallows? Baking is one of my favorite cooking methods when it comes to the Fall season, and I know you will love this recipe as much as I do! Though the hype around Fall is normally anything pumpkin spice flavored, I decided to switch things up a bit. Mentioned below will be (2) different ways of cooking this scrumptious cake, so check them out and see which cooking method fits you best!
Apple Cider Doughnut Cake
Yellow cake mix
3/4 cup. Apple Cider
1 tbsp. Brown Sugar
½ cup. Apple Sauce
1 tsp. Vanilla
¼ cup. Cinnamon
¼ cup. Sugar
1 cup. Powdered Sugar
¼ cup. Melted Butter
Step One: Prepare box cake mix as instructed in a large bowl.
Step Two: Add ½ cup apple cider, brown sugar, apple sauce, and vanilla and whisk until well blended.
Step Three: Pour mix into a well greased 7” Bundt pan.
Instant Pot: Add 1 ½ cups of water to the instant pot. Cover Bundt pan with foil and lower into the instant pot using a sling. Seal, and set on manual high pressure for 45 minutes. Allow natural release for 15 minutes. Remove from the instant pot and let cool.
Oven: Preheat oven to 350 degrees. Place Bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.
Apple Cider Glaze
Step One: While the cake is cooking, prepare apple cider glaze. Add powdered sugar and remaining apple cider to a small bowl and whisk to desired consistency.
Step Two: In a separate bowl. Mix cinnamon with sugar.
Step Three: Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.
Step Four: Serve warm with apple cider glaze dip and enjoy!