Friday, September 13, 2013
Friday, September 6, 2013
2 lb chicken tenders or breasts cut into strips
4 large garlic cloves
1/2 small onion, chopped
8 oz Greek yogurt (any fat content is fine)
2 tsp chili powder
2 tsp soy sauce
1 tsp oregano
1 tsp Spanish smoked paprika
2 zucchini, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 yellow pepper, cut into 1-inch pieces
1/2 red onion, cut into 1-inch pieces
1-2 cups eggplant, cut into 1-inch pieces
1-2 T. Bragg's Liquid Aminos
2 T. olive oil, divided use
salt and pepper
1/2 cup parsley, chopped
1 garlic clove, minced
1/2 of a seeded jalapeno, finely chopped
1/2 of a lime, juiced
3 T olive oil
salt and pepper
In a large bowl, mix together garlic, onion, yogurt, chili powder, soy sauce, oregano, and paprika. Add chicken and stir to coat. Refrigerate for at least 2 hours, or overnight.
About 20 minutes before you're ready to cook your chicken, begin to prepare your vegetables and chimichurri. Preheat oven to 400.
For the vegetables, line a large rimmed baking sheet with parchment paper. Spread veggies evenly on top and top with olive oil and liquid aminos. Toss to coat and sprinkle with salt and pepper. Cook for 20 minutes, stirring once about halfway through.
For the chimichurri, mix all ingredients in a small bowl and set aside until ready to serve.
After you've tossed the vegetables, prepare your grill or grill pan for the chicken. Heat pan over medium-high heat and add olive oil. Grill chicken for about 4 minutes on each side, or until no longer pink.
To assemble, place chicken tenders atop a bed of Israeli couscous or rice, top with a generous spoonful of roasted veggies, and drizzle with chimichurri sauce.
**Linking up to What's Cookin' Wednesday at Buns In My Oven.
Monday, August 26, 2013
Friday, August 23, 2013
3. I want to throw a party just to do this. Who comes up with these brilliant ideas?! Martha, of course.
4. Speaking of parties, now I want to have an ice cream or sundae party just so I can hang these around. Maybe I'll just make them for no reason other than balloons make me happy.
Thursday, August 22, 2013
Monday, August 19, 2013
|Orange Party Cake with Whipped Orange Frosting|
|BLT Chopped Salad|
via How Sweet It Is
|Thai Chopped Chicken Salad|
via Taste and Tell
|Homemade Chicken 'n' Dumplings|
via Eat, Live, Run
|Vegetarian Bahn Mi Sandwich|
via The Chubby Vegetarian
|Chickpea Crockpot Pie with Biscuit Topping |
via Peas and Thank You
|Cheesy Cornbread Waffles with Cauliflower Lentil Sloppy Joes |
via Keepin' It Kind
Friday, August 16, 2013
Thursday, May 16, 2013
Wednesday, May 15, 2013
Monday, May 13, 2013
It's been a while since I initially made these, but my children have not forgotten them! Nearly every Saturday morning since then they have asked for "those donuts you made that time." They were really good, as is just about anything sweet straight from the oven.
I appreciate that Nicole reduced the oil and sugar from the original recipe and, like her, we didn't miss either. I changed from her butterscotch icing to a simple sugar glaze, but I'm sure the butterscotch icing would be heavenly.
Just seeing the pictures again makes me want to whip up a batch this weekend. It's just as quick to whip up a batch of these as it is to get in the car and drive to our local donut shop, but these are definitely healthier!
Baked Pumpkin Donuts
adapted slightly from Prevention RD
1 3/4 C. whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 cup canola oil
1/2 cup well-shaken buttermilk
1/4 cup packed brown sugar
3/4 cup pumpkin puree
1 tsp vanilla
For the glaze:
1/4 cup confectioners' sugar
1-2 T. almond milk or water
Preheat oven to 350. Spray a donut pan with non-stick cooking spray.
In a medium bowl, combine all the dry ingredients (flour through spices). In a separate bowl, combine oil, buttermilk, brown sugar, egg, pumpkin, and vanilla, whisking to combine.
Stir the dry ingredients into the wet ingredients, being careful not to overmix. Fill the donut pan with batter, filling each one 2/3rds full.
Bake for 10-12 minutes or until a toothpick inserted in the center of one of the donuts comes out clean. Let cool while you make the glaze.
For the glaze, sift confectioners' sugar into a small bowl. With a whisk or fork, whisk the almond milk (or water) until smooth, adding more liquid as needed to reach your desired consistency.
Drizzle the glaze over the warm donuts. If you don't want it to absorb as quickly, wait until the donuts have cooled completely before icing.