No recipes to write about today…just wanted to say Happy Valentines Day to all of your wonderful hearts…we hope you’re feeling as much love as we are!
Berry Streusel Muffins
I have a VERY large proclamation to make. These are THE best gluten free muffins I have ever had. Ever. It was a fun saturday experiment for Georgia and I. Jude was napping and Nick was over at the pond playing boot hockey so we played around in the kitchen for a bit….attempting to concoct a late morning snack. After lots of measuring and scooping and spilling and getting our hands messy (I say this as if I was partaking in all of these things when, in all actuality it was mostly just G…I was the person in the background whispering to myself “Miss, she’s only two…be patient…its good for her brain…you can clean up later…no, you can’t have a glass of wine at 10:30 AM”) we had the batter ready and popped them in the oven. We tasted them immediately…all warm, sweet and crumbly with that oh so crunchy topping…we gave ourselves two thumbs up for sure. And then Nick came home and polished off the entire rest of the pan in approximately 7 minutes. Catch my drift? You’ll love them.
Berry Streusel Muffins
Notes: If you do not have or prefer to use coconut sugar you can use half brown sugar and half white granulated sugar instead. I prefer the taste of coconut sugar along with the fact that it is a more nutritious option. Whole wheat flour can be substituted for the buckwheat flour as well…although it would not be wheat free. Also, it is extremely simple to make oat flour yourself instead of buying it already packaged: just place old fashioned or rolled oats in a food processor and process until it becomes the texture of a flour…it will look like this…
Ingredients
For the Streusel Topping
1/4 Cup Gluten Free Oats
1/4 Cup Coconut Sugar
3 Tablespoons Gluten Free Oat Flour
3 Tablespoons Coconut Oil or Butter, melted
1/2 Teaspoon Ground Cinnamon
Pinch of Salt
For the Muffins
1 Cup Gluten Free Oat Flour
3/4 Cup Buckwheat Flour
1/2 Cup Almond Meal
2 Tablespoons Flax Meal (optional)
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Eggs
1/4 Cup Coconut Sugar
1 Cup Milk (preferably 2% or whole)
1/3 Cup Honey
2 Teaspoons Pure Vanilla Extract
1/2 Cup Butter or Coconut Oil, melted
1 1/4 Cup Berries (fresh or frozen-I prefer a mix of blueberries, blackberries and raspberries but any will do)
Directions
For the Streusel Topping
Mix all ingredients together with your hands until a crumble is formed. Set aside.
For the Muffins
Preheat oven to 350 and grease or line 12 muffin cups. In a medium bowl whisk together oat flour, buckwheat flour, almond meal, flax meal, baking powder, baking soda and salt. In a separate bowl whisk together eggs, coconut sugar, milk, honey, vanilla and coconut sugar or butter. Pour the dry ingredients into the wet ingredients and stir well until just combined. Stir in berries. Fill the muffin cups up about 2/3 of the way full and sprinkle the streusel topping evenly among the tops of the muffins. Bake for 25 minutes or until a toothpick comes out clean when inserted into the middle of the muffin. Makes 12 muffins.
Parmesan Crisps
This post is silly. Its hardly a recipe….but I think I owe it to you to share such an outstanding trick if you aren’t aware already. Parmesan crisps. Have you had them? Most of the foodie joints out there have had them on their menu at one time or another. They look so darn fancy..and they taste divine. Best part about them? They are easy enough for your children to make. Or dog. Or cat. No joke.
They’re perfect for healthy snacking and put any store bought chip or cracker to shame. But our favorite way to eat them? Just lightly broken up on top of a salad. The absolute perfect crunch and sharpness. You are very welcome, my dear friends.
Parmesan Crisps
Ingredients
1 Cup Freshly Grated Parmesan Cheese
Directions
Line a baking sheet with parchment paper or greased foil and preheat oven to 350. Drop cookie scoop sized mounds (about 2 tablespoons) onto the baking sheet about 2 inches apart and pat the mound out slightly with your fingers. Bake in the oven for 6-8 minutes or until crisps are browned and just beginning to harden. Cool completely and store in an airtight container.
Slow Cooker Chicken Taco Bowls
The Superbowl is quickly approaching and I get so darn excited for that day each year. Do I have a clue who is playing in it? Nope. One of those Manning boys, that much I know. Do I know anything about the halftime entertainment? Not so much. Am I excited for the commercials? Ill pass. As you may assume…I don’t really watch one bit of this game. I just like the food that goes along with it. So if you are a die-hard and want to sit and watch the game without some obnoxious girl trying to shove food into your mouth and talk about things that have absolutely no relevance to football…Im probably not the girl you’d like to invite over 😉 Which, no offense, is totally fine with me. I’d much rather be in my own home for the Superbowl…in the kitchen making bar-type grub and snacking and lounging. These tacos are perfect for a crowd big or small. Just throw everything in the slow cooker and let it cook all day. Once it is done its so fun to set up a “Taco Bowl Bar” where everyone can build their own. Fan-pleasing fare, without a doubt.
Slow Cooker Chicken Taco Bowls
Notes: Click here for my homemade Taco Seasoning recipe. Its not only cheaper than store bought..its much more healthful and tasty. Also, Trader Joes frozen roasted corn is awesome in this dish-I like to sauté it in a little olive oil until just cooked through.
Ingredients
For the chicken:
1 Pound Boneless Skinless Chicken Breasts
1 Can Pinto Beans, drained
1 Cup Chicken Stock
3 Tablespoons Taco Seasoning (find my homemade recipe for Taco Seasoning here)
2 Tablespoons Tomato Paste
For the bowls:
Cooked Brown Rice
Leafy Greens
Cooked Corn
Shredded Cheddar Cheese
Guacamole
Salsa
Directions
Place the chicken in the bottom of the slow cooker. Whisk the chicken stock, taco seasoning and tomato paste together until combined and pour over the chicken. Cook on low for 6-8 hours and add the pinto beans halfway through the cooking. Shred the chicken and build your taco bowls. Serves 6-8
To build the Taco Bowls: Place a small amount of rice on the bottom of your bowl. Top with chicken and beans, leafy greens, corn, cheese, guacamole and salsa.
Winter Tomato Soup
I’ve missed you my dear friends. How goes it? It’s been both exhausting and great around here as I learn to manage life with two littles. You see, I’ve been feeling pulled in so many different directions. My two year old has officially learned the phrase “I want my mommy” and it seems as though her new little brother has caused her to use this phrase until she is blue in the face these days, bless her heart. And her little brother? That precious little punkin that has officially been named “moose” in our household (we mean it as endearing, I swear)? Well, he finds it necessary to eat like its nobodies business. This kid could drink any of you fools under the table. His cheeks will prove it (and those cheeks taste as delicious as any dish I have EVER prepared). It’s amazing how these two things alone can take up the majority of the day. And while I have continued to cook on a regular basis..and take photos here and there…I have not had too much of an opportunity to write. Until now.
Guess what is happening this very moment? My house is quiet. The laundry is folded. The toys are picked up. The play dough is scraped off the kitchen floor. The dishwasher is emptied. Jude’s tummy is full. Georgia had 45 minutes of “Georgia and mommy time” with not a single interruption. Dinner is made and sitting on the stove. And both kids are sleeping. And to top it all off..I didn’t even drink an extra-shot latte today. As Matthew Wilder would say, can’t nobody break my stride….feeling good, folks, feeling pretty darn good.
And now I need to make the rest of this post the absolute fastest written content of all times…because Im pretty sure this quiet, still moment will only last for approximately 37 more seconds. I can assure you this will most likely be the best tomato soup you’ve ever eaten….no joke. You simply must try it. And I kid you not…I now hear a crying baby…
Winter Tomato Soup
Ingredients
2 Tablespoon Olive Oil
2 Large Carrots, chopped
1/2 Cup Chopped Onion
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
Pinch of Crushed Red Pepper Flakes
6 Cloves Garlic, chopped
1/4 Cup Dry Red Wine
2 15 Ounce Cans Diced Tomatoes
2 Cups Chicken Stock
1 Tablespoon Honey
1 Tablespoon Balsamic Vinegar
1/2 Cup Half and Half
2 Tablespoons Chopped Fresh Basil
Directions
Heat olive oil in soup pot or dutch oven over medium high heat. Add carrots, onion, salt, black pepper and crushed red pepper and sauté for 5 minutes or until veggies begin to soften. Add garlic and sauté 1 minute. Add red wine and cook, stirring occasionally, for 2 minutes. Add tomatoes and chicken stock and bring to a boil. Once at a boil cover, reduce heat to medium low and simmer for 25 minutes. Remove from heat, place the soup into a blender or food processor and puree until the mixture is a very smooth consistency (make sure blender or processor is covered…mixture will be very hot). Transfer soup back into the pot and turn heat to medium low. Stir in honey, balsamic and half and half and simmer, stirring occasionally, for 5 minutes. Stir in basil and season to taste with salt and pepper. Serves 2-4
…And Then There Were Four
I have a confession. I had this fear throughout my entire pregnancy that I wouldn’t have enough space in my heart to love another child as much as Georgia. I knew I would love him but was concerned that I wouldn’t have the same burn-your-heart, over-the-top, out of control kind of love that I have for her. Let me tell you, the minute he blessed this world on 12.14.13 every concern I had was thrown out the window…and driven over with an infinite amount of semi trucks. Wow.
So friends, let me introduce to you the newest peach I have been blessed enough to nourish. Jude Robert. 7 Pounds 10 Ounces of pure, innocent, unbelievable perfection. Our family could not feel an ounce more love for him…he fits like a glove 🙂
Please forgive me while I take a little time away. We have lots of loving to do around here. xo
Tuna Melts
Num. These are just simply one of my favorites. They are quick and simple enough to whip up for lunch but special enough to serve at dinner. And trust me, with all of that flavor and the gooey cheese on top your kids will shock you with how much they love them…just don’t tell them how nutrient-rich they are, it may ruin it for them 😉
Tuna Melts
Ingredients
1 4 Ounce Can of Tuna, drained
1 Tablespoon Mayonaise
1/2 Tablespoon Mustard
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
2 Slices Whole Grain Bread (we prefer gluten-free whole grain)
1 Cup Spinach Leaves
1 Tomato, sliced
1/2 Cup Shredded Cheese (we prefer gouda)
Directions
Preheat Broiler. In a small bowl mix together tuna, mayo, mustard, salt and pepper. Place slices of bread on a baking sheet. Lay spinach on top of bread, top with tomato slices, tuna and sprinkle the cheese over the top. Place in the oven and broil for approximately 2 minutes or until cheese is bubbly and melted. Serves 2.
Chicken Wild Rice Soup
It is freeeeeeeeezing outside. Like the -17 wind chill kind of freezing. So cold that I nearly grew frost on my eyebrows this morning just going from my car into the grocery store. It makes me want to do a whole lot of absolutely nothing except for stay in my cozy house and whip up a pot of cozy, warm, comforting soup; this chicken wild rice wonder is perfect for just that, so rich and just plain delicious. It’s considered a Minnesota staple and I tell you what…it’s one of the only things that makes this states winter weather bearable for me. Warming at its best!
Chicken Wild Rice Soup
Adapted from Lunds and Byerlys
Ingredients
1 Tablespoon Butter
1 Tablespoons Olive Oil
1 Cup Diced Onion
1 Cup Diced Carrot
1/2 Teaspoon Dried Thyme
2 Cups Cooked Wild Rice
2 Cups Cooked Shredded Chicken (rotisserie chicken is fast and a great time saver for this recipe)
1 1/2 Teaspoons Salt
1/2 Teaspoon Pepper
3-4 Cups Chicken Stock
1 Cup Heavy Cream
1 Tablespoon White Wine Vinegar
1/4 Cup Sliced or Slivered Almonds
Directions
Melt butter and olive oil over medium heat in a heavy soup pot or dutch oven. Add onion, carrot and thyme and sauté until onion begins to soften, about 5 minutes. Add the rice, chicken, salt and pepper and enough chicken stock to cover the ingredients by about 1 inch. Bring to a boil, reduce heat and let simmer for 10 minutes. Stir in cream, vinegar and almonds, return to a simmer and let cook for 5 minutes. Season with salt and pepper to taste. Serves 4-6.
Oatmeal, Peanut Butter, Chocolate Chunk Cookies
Oh guys. Today has been quite the adventure. Nothing like a two year old to keep things fresh and new.
First off, let me tell you that my intention of making these cookies this afternoon was to have them to take to the nurses when “go-time” finally arrives….which is looking like it could be any day now, by the way. I mean, I had the BEST experience ever with the birth of my daughter with regard to the staff at the hospital…they were all just amazing and I love to be able to take treats to them just to let them know that they are appreciated.
Second, let me tell you that I may need you to remind me of how wonderful and easy and low-maitenance Georgia is. I know Ive shared so many moments with you where I am just amazed at how this kid could be so simple to raise thus far..is there any way you could share those stories with me right this very minute? I seem to have forgotten at the moment.
I put her down for her nap this afternoon and got started on these cookies. She was playing in her bed for quite some time, reading books, which is normal for her before she falls asleep. But each time I looked at the monitor I noticed she was standing on her bed, not sitting like she usually does. Ah-ha! Totally figured it out. She pooped…I’d just go change her quick and shed be all set to get a nice snooze in..and I could get the cookies made, photos taken and then sit down to write. I put my cookie madness aside and ran upstairs, grabbed a diaper and wipes and headed into her room. And this is where the ease of this child tends to get a little blurry for me. You guys. I walked in to her standing there looking at me with those big eyes…and two HUGE, ENORMOUS, RIDICULOUSLY LARGE handfuls of poop. She apparently dug in her diaper and thought it would be fun to not only get it all over her bedding but continue to look at books, play with her stuffed animals..the whole bit. Her bed and everything in it was covered. Ugh. So I took her and just threw her in the shower, got her cleaned up the best I could and left her in the shower while I conquered her room. God bless Clorox, Lysol and Oxyclean, people.
So after I got her room cleaned up, the first load of laundry in, and Georgia out of the shower and dressed I headed back down to finish these cookies. Don’t worry, I washed my hands at least 457 times after I showered too 🙂
She is now sitting by me on the couch, with a warm cookie in her belly and a cup of milk and acting like nothing ever happened. What a life. And somehow, after writing this and venting to you..all I can think about is how much I love that little shit (no pun intended)
These cookies are perfect in every way…my personal favorite. I adapted this recipe a bit from a monster cookie recipe a friend gave to my sister some years ago. They are so chewy, so crunchy on the outside and soft on the inside, so sweet, so nutty and they have just that tiny hint of salt that takes them over the edge of delicious. I’m pretty sure the hospital staff wont be disappointed. And I must admit they were worth the minor roadblock we encountered this afternoon 🙂
Oatmeal, Peanut Butter, Chocolate Chunk Cookies
Notes: If you do not have or prefer to use coconut sugar you can use half brown sugar and half white granulated sugar instead. I prefer the taste of coconut sugar along with the fact that it is a more nutritious option. Also, if you’d like to make this recipe 100% gluten free just substitute gluten free oats.
Ingredients
1 Stick Unsalted Butter, softened
1 3/4 Cup Coconut Sugar
3 Eggs
1 1/2 Cup Creamy Peanut Butter (preferably no sugar added)
2 Teaspoons Pure Vanilla Extract
2 Teaspoons Baking Soda
3/4 Teaspoon Salt
4 1/2 Cups Quick Cook Oats
1 Cup Semi Sweet Chocolate Chunks
Directions
Preheat oven to 350. In a large bowl or the bowl of a stand mixer beat butter and sugar until combined. Add eggs and beat until smooth. Add peanut butter, vanilla, baking soda and salt and beat until completely combined, scraping the sides of the bowl if needed. Add oats and mix until just combined. Stir in chocolate chunks. Using an ice cream scoop (about 2 tablespoons full) drop dough 2 inches apart on a parchment lined cookie sheet and flatted slightly with the palm of your hand. Bake 10-12 minutes. Makes 40 cookies.
Goat Cheese, Fig and Prosciutto Crostini
My dear friends, I hope you enjoyed every ounce of your holiday weekend. I hope it was filled with lots of yummy food..I know mine was. And I hope you know that I really and truly am thankful for you and all of the support you have shown me. I love having you all as partners in crime.
Now that turkey day has come to an end the next sha-bang and round of holidays is upon us…which means lots of parties, lots of celebrating and lots and LOTS of food. This is the time of year I feel most thankful for yoga pants and elastic waists….but I’ve said it before and I’ll say it again: all good things in moderation. This is also the time of year where I tend to run out of appetizer and small bite ideas to take to parties to share. It can be so difficult to find something you can make ahead of time and easily transport that tastes delicious and is simple to make. This crostini is all of that and then some. It tastes amazing…sweet, salty, creamy, garlicky, crunchy and I assure you it will impress even the biggest foodies of the bunch. You’ll be asked for the recipe time and time again and the best part is….it’s hardly even a recipe at all; its so simple!
Goat Cheese, Fig and Prosciutto Crostini
1 Baguette, sliced into 1/2 inch thick pieces
1/4 Cup Olive Oil
1 Clove Garlic
4 Ounces Goat Cheese
4 Ounces Cream Cheese
1/2 Cup Fig Chutney or Jam
5 Slices Prosciutto, sliced or torn into 3 pieces each
Directions
Preheat oven to 425. Brush both sides of the sliced bread with olive oil and lay on a baking sheet in a single layer. Rub the garlic clove over the top of each slice. Place in the oven and cook until just lightly toasted, about 4-5 minutes. Remove and let cool completely. Can be made 1 day ahead and stored in an air tight container or plastic bag.
Using an electric mixer beat together cream cheese and goat cheese until it is light, fluffy and whipped, about 3 minutes. Spread goat cheese mixture on top of baguette slices, top with a small spoonful of fig chutney/jam and a piece of prosciutto. Makes about 15.
nourishedpeach.com 