How many of you have a whole chicken or even a few chicken breasts left over from dinner earlier this week? I know I do.

After you’ve made all the chicken quesadillas you can stomach and made enough chicken salad to last you til next summer, what do you do? Joanne and Adam from Inspired Taste say you should make a pot of good ol’ chicken noodle soup! I have to agree.

I’d say they’re even experts when it comes to the topic of chicken soup, you can count on them to offer tips on making your bowl extra delicious. For instance, I’ve never thought about adding mashed potatoes to the broth! And here I am adding flour to thicken my broths, it’s time for a change! Check out their other tips… and also, be sure to check out the yummy chicken soup recipe :).

Leftover Chicken Noodle Soup

Since its just the two of us, Adam and I almost always have leftovers. We used to be so terrible about using them up, but are getting better and actually have found that sometimes what you make with the leftovers turn out to be tastier than the original meal anyway. Here are some tips for great leftover chicken soup.

* Depending on what you have in stock, create a base using an assortment of onions, garlic, celery and carrots. Cut the onions, celery and carrots into 1/2 inch dice for a heartier soup.
* As a basic process, saute your base vegetables for about 10 minutes to draw out the natural sugars, then add any dried herbs and seasonings along with the leftover chicken and finally add the chicken stock, I usually add 4 cups and simmer for about 20 minutes.
* Add some pasta, rice or uncooked potatoes to the soup for some heartiness, for 4 cups of chicken broth use about 1/2 - 3/4 cups of uncooked rice and pasta and 1 large uncooked potato cut into cubes. If you are using rice, add it at the same time as the chicken stock and simmer for 20 minutes. If you are adding pasta, add it 10 minutes before serving so the pasta does not get overcooked. For potatoes, add them 5 minutes into sauteing the base vegetables.
* Just before you add chicken stock add a mixture of dried herbs for extra depth of flavor, my favorites are to add one bay leaf and about a tablespoon of herbs de Provence per 4 cups of chicken stock
* Season all layers of the soup with salt and pepper to create a well-seasoned soup. While sauteing the base vegetables lightly season with salt and pepper, then after adding the chicken broth season to taste, this way the soup will be seasoned not salty. By adding salt at the beginning of the process, you are able to draw out the natural sweetness of the base vegetables, adding more flavor to the soup. If you only add salt at the end, it is very easy to find yourself with a salty soup.
* If you have it in stock, add one can of diced tomatoes for a richer broth or a can of beans, just make sure you rinse the beans before adding them to the soup.
* If you have some to use up, add leftover mashed potatoes to the broth to make a thicker soup.
* For a creamier and luscious soup you could add about 1/4 cup of milk or half and half. This also rounds out the flavors nicely.

Leftover Chicken Soup

1 tablespoon olive oil

3 carrots

1 medium onion

3 celery stalks

1 garlic clove, minced

1 cup leftover chicken

1 tablespoon herds de Provence

1 bay leaf

4 cups low-sodium chicken stock

1 can diced tomatoes

3/4 cup uncooked pasta

salt and pepper

Dice the carrots, onion and celery into 1/2 inch dice. Add the olive oil and diced vegetables to a large soup pot over medium heat, lightly sprinkle with salt and pepper (about 1/2 teaspoon of salt and 1/4 teaspoon pepper), then saute for 5 minutes. After 5 minutes, add the minced garlic then saute for another 5 minutes.

Add the herbs de Provence and chicken to the vegetables then saute for another minute. Add the bay leaf, chicken stock and tomatoes then bring the soup to a boil, reduce heat and allow to simmer for 10 minutes, then season to taste.

After 10 minutes, add the pasta and continue to simmer for an additional 10 minutes or until the pasta and vegetables are cooked.

There’s an art to preserving fruit. It really does require a bit of detail and precision, but not in the way you might think, if you’ve never canned anything before. The most important thing to remember when preserving your favorite fruits is this: sterilize the jars, both the lids and the jars themselves! The other tough part is figuring out whether you’re going to make a jam, preserve, marmalade or even a chutney!

Let’s start with a familiar classic, FoodieWife’s Strawberry Jam, she says it’s been perfected and… it’s made without pectin. Pectin sounds like it should be the name of a bird, but it’s the substance with the sandy texture that gives jams their gelatinous texture. FoodieWife’s secret to making pectin-free jam? Boil the fruit down and thicken it with sugar!

Martasalmon also has a great recipe for beginners; her Fig Preserves are what you’ll want to smother on toast in the morning. I have a secret, though, I don’t just use fig preserves for breakfast! Think about enhancing the flavor of your favorite savory dish with fig preserves (it works, believe me!).

Speaking of adding preserved fruits to savory dishes, that’s where chutneys come in. Justopia’s Peach Apple Chutney Surprise is flavorful and fragrant. Sweet and tart, this chutney is worth smothering on lamb, pork, or even chicken, says Justopia.

Want to know something? I prepared that dish in under half an hour! If you missed yesterday’s post, where I discussed Dr_Mom’s Moroccan Chicken with Green Olives and Lemons, then it’s a good thing you stopped by today. Everything I said about the recipe yesterday still holds true today: the aroma of this dish is heavenly!

If you don’t have time to stand in front of the stove all evening, think about preparing the sauce in advance then cooking the chicken in the crock pot with the sauce a little later. I was curious to see how the dish would come out if I baked it. So that’s exactly what I did. I snapped the photo before popping the cast iron pan in the oven, then I covered it with foil and baked it at 350 for about an hour and 15 minutes.

What else did I do differently? Not much, because this recipe works as is. I did add a little bit of honey and also thickened the sauce by reducing it and adding a bit of potato flour. The end result? A slightly sweet and savory dish with so much flavor, you can serve it over a bed of plain white rice and still feel like you’re enjoying a fancy meal… without the headache of having to prepare a complicated recipe. Simple and delicious!

I like to cook at least one comfort food dish a week, there’s just something about it that doesn’t get old. Every once in awhile, I do feel as though I could possibly spice up a few of my favorite dishes. For instance, spaghetti and meatballs (I loove this stuff), how do I reinvent my go-to recipe? Reeni from Cinnamon Spice and Everything Nice knows how to add spice to any dish, cultural dishes in particular. She grew up in an Italian-American family eating, you guessed it, Italian food! Yum! So I knew I could count on her to give us all a few useful tips and tricks on how to add some spice to our favorite Italian comfort foodie dishes :). She’s also included a few tasty recipes that we can try out this Memorial Day weekend.

Spicing up Traditional Italian-American Comfort Food

Spicing up comfort food with flavor is easy if you work a little magic in the kitchen. Knowing how to layer flavors using very basic ingredients to Italian cooking will have your food bursting with flavors and your family asking for seconds.

Garlic, yellow onion, and green bell pepper are my holy trinity. Garlic and yellow onion are the basis on which I build almost all my flavors on. Garlic has a very distinct taste, and its pungency depends on how you cook it. Crushing it will give you the strongest flavor, the finer you chop it the stronger the taste. For a sweeter, subtle flavor use whole cloves and remove before serving. Green pepper is a nice flavor addition for tomato sauces, pizzas, and calzone.

Use regular olive oil for sautéing and a good quality Extra-virgin olive oil to ‘finish’ a dish. A drizzle over pasta, fish, soups, and vegetables can add an extra layer of flavor and feeling of luxury to any dish. It’s worth it to spend the money to get good quality. It will last quite a while if you’re just using a drizzle here and there.

I use hot, red pepper like Peperoncino, fresh or dried, frequently when I want a spicy heat. A little goes a long way in sauces, soups and in vegetable dishes. The popular standby of Red pepper flakes is a given on pizza and pastas, and a good way to control individual heat preferences.

Fresh cheese like Parmigiana-Reggiano and Pecorino Romano are a necessity on my table. Fresh grated cheese will impart a salty, rich flavor to sauces, meatballs, vegetables, soups, and baked dishes like ziti and lasagna. Romano has a sharper taste than Parmesan and they can be used interchangeably. Grate as needed and have plenty on hand for serving.

Dried herbs like basil, thyme, oregano, rosemary, sage, bay leaves, and marjoram are staples in my kitchen. I depend on generous amounts to flavor my sauces and soups. The exception here is fresh parsley, which I use like dried, adding it at the beginning of the cooking process. A sprinkle of rough-chopped fresh herbs is a lovely finish to any dish; either over the top or mixed right into sauces or soups immediately before serving.

Citrus is so often overlooked. Just a squeeze of lemon or lime can brighten up and bring to life flavors in pastas, soups and vegetables. If you feel like your food is missing something, often times a bit of lemon or lime can make a world of difference. Lemon is stronger than lime and slightly harsher. For a sweeter hit of acid chose lime.

My last tip is the most important one. Make sure to taste! Taste throughout the cooking process and season as needed to create the right amount of flavor.

I hope these tips will help turn your easily forgotten recipes into memorable ones. Dishes that will become a favorite you can turn to again and again. Here are two of my most popular recipes where you will see many of these flavor tips put to use.

Spaghetti and meatballs is an all-time favorite classic. There’s nothing that will bring you more joy then sitting down to a plate piled high with home-made spaghetti and meatballs on a lazy Sunday afternoon. Twirling the sauce laden spaghetti around your fork with the perfect piece of herb-infused meatball, tender, yet crispy on the outside, is the stuff memories are made on. And the true definition of what Italian-American comfort food is all about.

Spaghetti & Meatballs
(by Reeni)

Meatballs:
1 cup crust less white bread/Italian bread, preferably stale, diced
Whole Milk
1 and 1/2 pounds beef/pork/veal mixture or an 80-85% Ground Beef
2 eggs, beaten
1/4 cup Italian-seasoned bread crumbs
1/3 cup onion, diced small
5 cloves garlic, minced
2 tablespoons fresh Parsley, chopped
1 teaspoon dried Italian seasoning(I use a mix that has basil, oregano, thyme, marjoram and rosemary in it)
1 teaspoon dried Basil
1 teaspoon dried Oregano
1 teaspoon Salt
1/2 teaspoon Black Pepper
Vegetable or Canola Oil, if frying

1.Place the diced bread crumbs in a small bowl and add enough milk to soak them thoroughly.

2. Preheat oven to 425 degrees.

3. In a large bowl add all of the ingredients except the vegetable oil including the bread crumbs
and milk. Use a fork or your hands to combine thoroughly without over mixing.

4. Use your hands to form 2-inch (golf ball) sized meatballs. Place on a baking sheet or large baking pan
and bake for 15 minutes. If you prefer to fry them heat about 1/4 inch Canola oil in a large,
deep, skillet over medium heat. Brown them on all sides in two or three batches being sure
not to overcrowd the pan. Drain on paper towels.

5. While the meatballs are baking/frying get your sauce started.

Sauce:
1 large yellow onion, diced
1 green bell pepper, thinly sliced in 1-inch strips
2 tablespoons Olive Oil
5 cloves garlic, minced
1 can tomato paste
2 - 28 oz. can Crushed Tomatoes 1/2 cup water
2 tablespoons dried Italian Seasonings

1 teaspoon dried sage
2 bay leaves
1/2 teaspoon salt (to start and more to taste)
¼ teaspoon black pepper (to start and more to taste)
1 teaspoon Sugar

1. In an extra-large stock pot sauté the onion and green pepper in Olive Oil until soft; add garlic and sauté for two or three more minutes.

2. Add tomato paste. Stir it into the onion mixture and let it heat through. Add tomatoes, water, and seasonings including bay leaves, salt, pepper and sugar.

3. Add the meatballs and simmer for at least 35-40 minutes or up to 2 hours, stirring occasionally and tasting to check the seasoning. Add salt/pepper and more dried herbs if needed. You can also add a little more water if sauce seems too thick.

4. Remove bay leaves before serving.

5. Serve over spaghetti cooked to al dente with crusty garlic bread. Sprinkle with fresh shredded Parmesan cheese.

This is a hearty and wholesome soup with its mix of cannellini beans, orzo, and spinach. The broth finds its flavor from a sauté of garlic, onion, carrot, and green pepper. Sage, thyme, and fresh parsley give it an herby flavor. The starch from the orzo makes it thick and gelatinous. Half & half is stirred in right before serving with a generous drizzle of extra-virgin olive oil to give the soup a luxurious, velvety feel. Garlic bread for dunking is a must.

Creamy Tuscan Bean Soup
(by Reeni)

2 tablespoons olive oil
1/2 cup diced onion
1/3 cup diced carrot
1/3 cup diced green pepper
5 cloves garlic, minced
1 can Cannelini Beans with juices
4 cups vegetable broth
1/2 cup orzo, uncooked
3/4 cup chopped spinach, frozen or fresh
2 tablespoon fresh parsley, chopped
2 teaspoons dried sage
2 teaspoons dried thyme
3/4 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
1 cup half and half
extra-virgin olive oil, for serving
fresh grated Parmesan, for serving

In a large, heavy-bottomed saucepan heat the olive oil and sauté the onion, carrot,
green pepper, and garlic until softened on low-medium heat, about 5-7 minutes.

Add the beans, broth, orzo, spinach, parsley, sage, thyme, salt, and pepper.

Simmer for 25 minutes. Taste and re-season with salt and pepper if desired. Add half
and half. Bring back up to a simmer. Remove from heat and serve with a generous drizzle
of extra virgin olive oil and Parmesan.

Garlic bread

Use a crusty Italian bread, french bread or peasant bread.

Slather with butter, minced garlic, fresh chopped parsley, and fresh grated Parmesan.

Broil on a baking sheet on the middle rack of your oven for about 2 minutes, keeping a close eye on it the entire time.

Those with a sweet tooth half as big as mine will love The Candy Bar. It’s everything you’d expect a candy bar to be, particularly one that sells cupcakes. But cupcakes aren’t candy, you say to yourself. Erica is the candy cupcake creator extraordinaire. Those of us who prefer our sugar in liquid form (sodas!) will be blown away by one of Erica’s many soda cupcakes! This week she’s sharing tips with us on how to make cupcakes fun and unique.

Cupcakes are all the rage right now, aren’t they? Moms have been whipping up cuppies since the beginning of time (well, practically). Why is it, then, that so many people feel like they can’t create great cuppies at home? Anyone can do it, even YOU!

Starting with the basics, it is important that you measure your ingredients correctly. You should always sift flour when measuring for any cake or bread recipe (unless the recipe specifically states otherwise). If you don’t have a sifter (which I don’t), use a spoon and scoop the flour into the measuring cup. Do not tap the cup to level the flour, this will pack the flour back down…which is what you don’t want.

You should always allow key ingredients to come to room temperature before working with them. This includes butter and eggs. Your butter will cream much better if it is softened at room temperature first, and will make all the difference in your cuppie batter.

Remember to NEVER over-beat your batter, especially after the addition of the flour (if you’re creating cuppies from scratch)! If you do, you’ll risk the texture of your cuppies. Over-beating gives you a tough cuppie, something I’m sure you don’t really want.

On the other hand, you don’t want to under-beat your batter either. Under beating can result in the separation of your ingredients or even sinking of the cuppies.

A good tip to help your cuppies bake evenly is to fill them evenly. I do this by spooning my cuppie batter into a zip-lock bag and snipping the corner off. This helps me avoid getting the batter all over the pan and get each cup filled to the same level.

The question, it seems to me, most frequently asked is, “How do I get good, moist cuppies at home?” Well, my secret is simple…..buttermilk. Whether you’re making cuppies from scratch or from a boxed mix, substitute buttermilk in the recipe for water or regular milk. If you don’t have buttermilk on hand, no worries, my friend! You can make your very own substitution for buttermilk….just add 1 Tbsp of lemon juice or vinegar to 1 C of milk and let stand for 5 minutes. Voila! You have yourself some buttermilk!

The next question I see a lot is, “How can I get filling inside the cuppie at home?” Again, friends, simple (which is the way I prefer things). After baking your cuppies, let them cool and then you can do it one of two ways.

1. Take a bag* half-full of your filling and push the tip down into the top of the cuppie. Squeeze gently. Now, the trick is to squeeze slowly and gently, not fast and hard (which will most likely make your cute little cuppie explode). (PHOTO F-1)
2. Take a spoon (or a small spreader, which is what I use) and scoop a small part of the center of your cuppie out. You want to make the top part of the hole small, so just use the tip of the spoon (if you don’t have any teeny spoons). Take your bag* half-full of your filling and pipe directly into the hole. Again, don’t do it fast or hard….just take it nice and easy. Be sure to save the little cut-out portion, you can top the filling off with it after you’re finished, before frosting. (PHOTO F-2)

In either filling method, you’ll want to make the filling pretty level with the top of your cuppie so that you can frost it easily.

F-1

Another great question pertains to frosting, “How do I get that fancy icing on the top of my cuppie instead of just smearing it on?” Guess what…..yup, you guessed it…..simple. Once you have mixed your frosting (or if you’re using canned frosting….once you’ve opened your can), spoon the frosting into a bag* and fill half-way.

*If you don’t have a piping bag with coupler and tips, another fantastic (and super easy) way to create this look is to use a zip-lock bag, the gallon size works best. Just reinforce the tip of the bag with a couple layers of scotch tape and then snip it off. You can cut straight across the corner for a “round” piping or you can cut it like a ‘V’ and get a more decorative look.

Squeeze your half-full bag gently until the frosting is right at the tip. Twist the top part (empty) of the bag until the bag is right up against the frosting. Start on the center of the cuppie and swirl it around, moving out to the edge of the cuppie, while GENTLY squeezing the bag from the top. After you have gotten all around the edge, start going inward (and upward on the first layer of frosting) and keep swirling until you reach the “peak”. Stop squeezing and gently lift the bag away and you’ll have the cute little point right at the top. Voila! Fancy iced cuppies. Once you do this a few times, you’ll find that you can do this in no time!

Taking a great cuppie to a WOW! cuppie is really simple, too! You don’t have to stop at the frosting….really. To make a great cuppie look even fancier (with minimal effort) you can toss some sprinkles, nuts, or even small candies on the top. Adding ‘pizzazz’ to your cuppies doesn’t have to cost a lot of money. I stopped into my local candy store and picked up a bunch of orange things to throw on the top of my cuppies.

Want a simpler, more classic look? Do a single candied (maraschino) cherry with stem right on the top of the “peak” of frosting. (Just be sure to pat them dry first so that you don’t have the stream of ‘mysterious pink juice’ running down the side of the frosting)

Want something more? Try doing a glaze that compliments the cuppie itself. You can do this by drizzling it over the top for a more casual and fun look OR you can dip your cuppie in the glaze for a more even and formal look. Experimenting with glazes is fun!

Another option is to fill the cuppie before baking….put little surprises in there. Remember, Mommy always told you, “It’s what is on the inside that matters.” Well, that same saying can go for cuppies, too! To get a baked in filling, just pipe your batter into the cuppie pan (or liner) about half-way, add your goodies, and pipe the remaining batter into the pan (or liner).

REMEMBER: Each cup should be about 2/3 full, so fill accordingly when adding baked in yummies.

Lastly, I hear a lot of people asking about the cuppie sticking to their pan or liners. If you’re not using liners, be sure to use a non-stick spray in your pan. Some people prefer using the grease-and-flour method; personally I find that method to be icky. Yes, I said ‘icky’. I don’t find that helps them from not sticking (and you get that weird “crust” on the outside of the cuppie), I always get better results from non-stick spray.

Now, if you are using liners, then your cuppie shouldn’t really stick…..if you’re using a good cuppie batter. The only time I’ve ever had the cuppies stick to the liners was with a very dry recipe. I baked them again, adjusting the recipe to make the cuppies more moist (buttermilk) and VOILA! No excessive sticking.

Good, moist cuppies should look like this:

Notice there is *some* sticking of the loose crumbs, but not a large amount at all.

This was the *Ultimate* cuppie, my hubby said so.

*Pictures featured are of my Orange Dreamsicle Cuppies*

I admit, I reach for a bowl of cereal and milk almost every morning. Mostly because when I roll out of bed, I’m usually to lazy or cold to think about making anything else! (My brain needs more time to wake up, that’s my excuse. ;) But it seems Lyn from Beautiful Vegan isn’t going to let me make anymore excuses…just look at her yummy breakfast menu featured below!

You’ll find everything from fresh fruity smoothies (that you can even enjoy as a snack!) to chocolate pudding! Ah, yes — finally, chocolate for breakfast! Plus, the best part? You don’t have to slave away in the kitchen while you’re still rubbing away the sleepies that Mr. Sand Man left behind; these delicious breakfast and snack foods are also very easy to eat, as you can see!

Let’s see what other sweet and savory (but healthy!) foods Lyn puts on her breakfast menu! Even if you like taking it easy on the weekends, try whipping up one of her recipes tomorrow morning!

Please note: T = tablespoon, t = teaspoon and c = cup

Here is a great way of avoiding all the health problems associated with dairy, whether you are allergic, asthmatic, vegan or simply don’t like the taste of cow’s milk.
You can use raw, unsalted cashews or almonds for this recipe.

Make Your Own Almond or Cashew Milk!

1/2 c *soaked almonds (or if you are using cashews they do not need to be soaked) *Soak almonds in a bowl of water overnight or at least for a few hours.
3 or 4 T raw agave nectar (or raw sugar)
4 c water
3/4 t sea salt
1 t vanilla extract (optional)

1. Put the ingredients in a blender for a couple of minutes and…
2. pour it through a sieve if it is made with almonds- (you don’t need to filter the cashew milk because the cashew are soft and turn into cream easily). Use a sieve with larger holes at first to catch the bigger pieces of nuts and then pour it through a finer one so it will be smooth.

Use this milk as a replacement for any recipe that calls for cow’s milk, or chill it and drink as is. I love it so much. I make milk shakes by adding bananas, ice, cinnamon and clove powder to the blender. My son has it on his cereal in the mornings and we also love making hot chocolate with it.

Coconut Porridge with Fresh Blueberries

1c coconut (shredded, unsweetened)
1 c rolled oats
1 1/2 c water
1/2 t sea salt

1. Bring water to almost boiling, add the ingredients and turn off the heat.
2. Stir for about a minute and cover with a lid for another minute.
Serve with almond or cashew milk and brown sugar (or agave nectar). We added blueberries in this one! It’s a very quick breakfast that has a lot of protein (coconut) and B6 (oats), antioxidants (blueberries), among other nutrients. This is definately one of my favorite things, and it just happens to be one of the simplest too (I’m pretty lazy in the morning!).

Vegan Cranberry Pancakes with Cinnamon

This is what we had for brunch today! I’m finally posting the recipe for these beautiful vegan cranberry cinnamon pancakes…
It’s extremely simple and the taste is out of this world! I like my pancakes more like crepes because my Mom used to make them that way in Quebec when I was growing up; but simply add less water if you like them fluffier.

2 c unbleached flour
3 T custard powder (most custard powders are vegan before you add the cow)
1/2 t sea salt
2 1/2 c water (add less if you like them fluffier- I enjoy them more crape-like)
1 T apple cider vinegar (or white vinegar if you don’t have apple)
1/2 t baking powder
1/2 t baking soda
1/2 t cream of tartar (optional if you like them fluffier- and yes it’s vegan)
1 t vanilla extract
1 t cinnamon
dried cranberries

1. Mix all of the ingredients in a large bowl with a whisk.
2. Heat up a pan on medium to low heat with a little coconut oil (or sunflower or vegetable oil).
3. use a ladle to pour the batter into the pan in medium-sized pancakes.
4. As one side is frying sprinkle dried cranberries over it.
5. flip it over when the right time comes (you will know because small holes will start to form on the surface).
6. Flip the beautiful pancake onto a plate and drizzle it with REAL maple syrup and powder it with a little cinnamon. (do not use false syrups- it’s a crime).

Recipe makes about 8 medium-sized pancakes. Love it!!

How to Make a Healthy Breakfast that Rocks!

This is what I had for breakfast and it’s my son’s favorite at the moment.
How do you make it?

1c fresh or frozen fruit (I use frozen mixed berries because it’s winter in Canada and the fresh berries are not local)
1/4 c rolled oats or granola
1/2 c unsweetened shredded coconut
1 T agave nectar (or maple syrup)
3 T water
a handful of raw, unsalted almonds

1. Put the berries in a small pot on low heat with the agave nectar or maple syrup.
2. Stir it until the juices start coming out (a couple of minutes)
3. Stir in the coconut, rolled oats and water.
4. Serve and top with chopped raw almonds.

Easy as pie! (OK easier than pie). It has a wonderful flavour and texture so try it yourself. Your kids will love it and the sugar content is minimal. You don’t really have to cook it, especially if the berries are fresh. You just want the juices to come out to mix with the coconut and oats, so you can simply press them with a fork instead of heating it if you want to have a raw dish and keep all the enzymes. This recipe serves 1, so adjust it with the number of people you are making it for.

A Creamy and (Way Better) Alternative to Yogurt!

This is something you can whip up before work! If you visit my site you can see the frozen cousin of this one. Either one will make a great breakfast and it’s raw, vegan and has no processed sugars added! You will impress the pants off anyone who tries it. If you have a very powerful blender like the vitamix then you can skip the food processor and do it all together- otherwise do it like this:

In a blender mix:
1 1/2 c ‘raw’, unsalted cashews
1 c water
1 t vanilla extract or a small bit of scraped vanilla bean
1/4 c agave nectar
1/2 t sea salt

In a food processor mix:
4 c frozen (or fresh) berries of any kind
3 T fresh lime juice

then add what was in your blender to the food processor until it becomes smooth.

That’s it! You can use it for a breakfast, snack or desert. I added some shredded apple and blueberries- awesome!

My Raw Vegan Chocolate Pudding!!!

Chocolate pudding for breakfast?? Why not when you don’t have to feel guilty because it’s actually good for you!? You’re going to freak out when I tell you that it takes only 3 minutes to prepare…
In a blender mix:
1 avocado (pitted and peeled of course) -should be a ripe one
3 heaping T of raw cocoa powder (you can use normal cocoa powder if you don’t have raw)- *make sure it’s fair trade though!
1/3 c raw agave nectar
1/2 t sea salt
2 t vanilla extract (or the scrapings from a vanilla bean pod)
1/2 c water (or more depending if your blender wants more water to work or not)-sometimes it needs quite a bit more.

Make sure it’s really creamy, use a spatula to get the pieces of avocado that get missed. And that’s it. I know it sounds weird to make chocolate pudding with avocado, but it turns out creamy and absolutely delicious! My son’s friends (who are not vegan) love it and ask me to make it when they are over. It can be used for a breakfast, snack or formal desert. Just add berries (especially strawberries) or use it as a fondu with cut up bananas and other goodies. this recipe serves 2 big bowls.

Puran Boli, also known as Puran Poli, is a South Indian sweet bread that’s aromatic and flavorful. The filling, or puran, provides the most flavor. Madhumathi from Madhu’s Food Journal makes her puran with chana dal. Chana dal is a dark-seeded chickpea without the skin. You might be surprised to find chickpeas in the filling of a dessert, but they are soaked and cooked so that they become soft; they are later combined with sweet ingredients.

Madhumathi puran is a paste that consists of ground chickpeas, coconut and jaggery, or brown sugar. Unlike baked desserts, Puran Boli is cooked on a griddle, where it is lightly fried with gingely oil on both sides until its exterior becomes golden brown.

You might’ve grown up with your mom telling you to not touch the cake until it cooled, but you can go ahead and enjoy the Puran Boli while it is still warm. In fact, Madhumathi says it’s the most tasty that way! Just don’t forget to sprinkle on a bit of ghee to make it extra mouthwatering!

Fast and affordable are two words that are always music to my ears, especially where food is involved! But I’m not talking about the stuff with freezer burn; I’m talking about the good stuff your entire family will love because it’s homemade. What about time? If you have about an hour, or even a little less to spare, then you’re set!

We invited Aggie from Aggie’s Kitchen to be this week’s Tips and Tricks Friday special guest! You might know her as the talented blogger who never fails to dish up delicious looking food, but did you know she also has quite a few tips to pass along? She’ll tell us how to use up the leftovers and even how to make our own fast food at home, and we’re not just talking about burgers. For instance, take a look at her Mexican Baked Penne! I guarantee your kiddos will lick their plates clean if you serve that up for dinner tonight!

I’ll be the first to admit that my kids don’t always eat what I cook them. It’s a constant guessing game what they are going to like, but it really doesn’t stop me from trying. They are still young and are developing their tastes so I am really trying to introduce as many new and different foods to them as I can. It’s a work in progress. And if your house is like mine the hour before dinnertime, then I know it’s a challenge to find a lot of time to prepare and put a healthy meal on the table for your family.
I am surviving the balancing act (barely and not always!), and trying to keep things fast and affordable, with these few things always in mind…

Keep a stocked pantry, freezer and spice rack.
As much as I love cooking with fresh ingredients, you have to have a few shortcuts up your sleeve when dealing with a busy household. Keeping your pantry and freezer stocked really helps you on those days where you don’t have time to shop for a certain missing ingredient, or are lacking in ideas for dinner. Some of my favorite meals have come right from the pantry using simple ingredients such as pasta, beans, onions and canned tomatoes. And it really is worth it to stock up your freezer with items such as chicken or lean ground beef or turkey when they go on sale. So many meals can be made just by throwing a few of these items together to make a fast and affordable dinner. You can always alter flavors based on your family’s tastes by experimenting with different dried seasonings and spices.

One family favorite is Mexican Baked Penne. Most everything in this baked pasta dish comes from your pantry and freezer, with the exception of the shredded cheese and bell pepper. Pasta, salsa, ground beef, onions, and black beans are inexpensive staples that I usually have on hand and use often. A meal like Mexican Baked Penne can even be prepared ahead of time and be ready for you to throw in the oven at dinnertime.

Here are a few items that I recommend you have your pantry, freezer and spice rack stocked up with:
Pantry items
assorted canned beans (black, garbanzo, cannellini)
assorted canned tomatoes (crushed, sauce, diced)
bread crumbs (plain, seasoned, panko)
canned artichokes and mushrooms
jarred olives and capers
chicken stock (low sodium)
salsa
assorted pasta shapes
rice and other quick cooking grains such as couscous and barley
onions
garlic
assorted freezer bag sizes for storing leftovers in freezer

Freezer:
lean ground beef and turkey
skinless chicken breasts
boneless, skinless chicken thighs
frozen seafood such as tilapia, salmon and shrimp
assorted frozen vegetables

Spices:
Italian blend
assorted dried herbs such as cilantro, oregano, parsley and basil]
garlic powder
chili powder
cumin
cinnamon
grill seasonings

Recreate your favorite restaurant meals.
A lot of the meals I make are usually inspired by something I ate out at a restaurant. Pizza is probably the easiest and first to come to mind. I’m sure most households, especially ones with kids, hold pizza as a going out to eat favorite like we do. We have become regulars at a local pizzeria over the years but have found that sometimes it’s just easier and more affordable to eat at home. Most grocery stores now carry fresh pizza dough in their bakery and making pizza at home cannot be any easier because of it. Using your pantry items such as canned tomato sauce and spices such as oregano and basil, you can put together a fantastic homemade pizza with everyone’s favorite toppings! My favorite homemade pizza is sausage and peppers… while the rest of my family loves pepperoni.

Favorite restaurant meals such as fajitas…

or buffalo style chicken… come together easily and a lot more affordably when coming from your own kitchen!

Use your leftovers.
You can really be amazed at what you can come up with when playing the “use it up” game in your kitchen. Leftovers can be very boring, so sometimes you really have to think out of the box and get creative. Leftover chicken or beef can transform itself into a completely different meal in itself when accompanied by different ingredients. I’m not always organized to have my leftovers “planned” (like I did with this Slow Cooker Pot Roast), but I do try to use up all my leftovers either in a new meal or packed up in the freezer for another day. I can’t tell you how many nights I am so thankful to have a ziplock bag of already cooked ground beef in the freezer that I can throw into a batch of enchiladas or a pot of soup. One great way to use up your leftovers is to make a “fried rice” or “fried pasta” with any leftover grains and meats that you may have along with vegetables that are in your fridge.

With a little extra planning and creativity, and keeping a few tricks up your sleeve, you will be well on your way to feeding your family fast, delicious and healthy meals…without breaking the bank!

- Aggie from Aggie’s Kitchen

Joelen from Joelen’s Culinary Adventures has so many practical and economical tips on her blog. When it comes to throwing get-togethers, she’s the one to go to for advice… and have you checked out the mouthwatering assortment of recipes on her blog? You’ll definitely want to take home leftovers if you go over Joelen’s house for dinner ;).

I asked Joelen to be our guest for Tips and Tricks Friday this week because she has great advice on how to host a fun and affordable dinner party. Speaking of being affordable, dining out is not! This is why I love Joelen’s Food Exchange idea so much! You can try new foods (almost like dining out) but you don’t have to pay extra! How does it work? Well… read on!

A great way to gather your friends and family for a dinner party on a budget is to make it a potluck! I host weekly potluck dinner parties often with some kind of theme and friends/family come over to share a dish to pass. We’ve found that this is a great way to: try a variety of dishes without all the time, effort and costs! Having a theme for everyone to use as a guideline for your dinner party makes it easier for you as the host and your guests to decide on what to bring. Perhaps you can choose a specific ethnic cuisine (Italian, Mexican, Asian, etc.) or maybe a type of cuisine (fondue, teaparty, picnic, etc)… either way, you can be sure that the table will include a wonderful spread for everyone to enjoy.

I’m an avid foodie and I organize a large cooking group here in Chicago called, What’s Cookin’ Chicago. Each month we host 3 potluck events including:

Chef Spotlight Dinners - potluck dinner event where everyone prepares a dish based on a specific chef or a group of chefs

Wine & Dine Dinners - potluck dinner event where everyone prepares a dish based on a specific cuisine where we match up with wine and drinks

Foodie Films Luncheon - potluck luncheon event where everyone prepares a dish based on the storyline of a movie, which we watch together after lunch

These events allowed our friends to get together and enjoy wonderful food and drinks on a budget!

Another budget friendly idea to eat on a budget during the week is hosting a food exchange or swap. My friends and I get together every month for brunch on the last Sunday of the month for our Brunch & Barter event. This event allows my friends and I to make a one large batch of a specific dish to share. Everyone decides on a dish they’d like to make, prepare it and package it up in entree sized (freezer safe) storage containers, enough for each person who will be joining us for brunch. We bring them with us to the brunch spot we’re meeting at and after our brunch, we talk about the dish we made and pass them out for everyone to take home. It’s a twist on the popular holiday cookie swaps many folks participate in during the holidays… only instead of cookies, we’re swapping entrees! These have been a great and delicious time saver and these days we don’t spend money on lunch as we used to!

For details on how to host a food exchange, you can check out my detailed post HERE!

~ Joelen
Joelen’s Culinary Adventures

After dining out with friends or family, do you ever find yourself saying something like “I could’ve made that at home” or even “I would’ve enjoyed this more if the dish was tweaked here or there.”? Sometimes staying at home and cooking with someone you love can not only be more affordable, but also more exciting than going out to eat because you get to choose what goes into making the dish special and delicious.

Rosa from Cooking with Rosie shares a recipe with us that her husband dubbed as restaurant-worthy, and we agree, but it’s even better because it’s hers. With a name like Rigatoni al Forno with Gorgonzola Sauce, a tasty pasta meal you’d probably see on a menu, it’s easy to see why this is the dish to prepare for a special dinner.

Rosa even says you can make it for unexpected guests–believe it, she prepared this in under an hour! This recipe is an original. Feeling inspired, Rosa put a few savory ingredients together and ended up with rigatoni pasta that includes bacon, bread crumbs and a gorgonzola sauce that’ll make you want to lick the plate clean!