Spiced Molasses Cookie Bars

This has been my favorite treat this fall and winter! If you love lots of spice and a chewy consistency you will loves these! Drizzled with a lemon icing that adds a little tang to the spice makes it even more delicious! They come together quickly and are amazing with a roasted dandelion tea!

Recipe

1 stick butter

1 cup brown sugar

1 egg

1/4 cup molasses

2 cups flour

2 teaspoons baking soda

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1/2 teaspoon sea salt

1/3 cup chopped crystalized ginger (optional)

For the Glaze

1 cup powdered sugar

juice of 1 lemon and zest

Preheat oven to 375 degrees. In a bowl cream together the butter and sugar. Add the egg and mix until fluffy. Add the molasses, soda, ginger, cinnamon, cloves and salt and mix. Add the flour and mix until incorporated. Fold in the crystalized ginger if using. Divide the dough in half and place on parchment paper that is placed on a cookie sheet. Pat the dough in a flat log shape, making two logs. Bake for 15 minutes and let cool. While the cookies are cooling make the glaze. Mix together the lemon juice and powdered sugar. Drizzle on top of the bars once they are cooled completely. You can also zest the lemon before juicing and sprinkle on top of the iced bars. Cut into bars and enjoy!

December 17, 2022December 17, 2022

Dark Sourdough Rye Bread

This sourdough rye bread makes the best sandwiches! I love loading mine up with mayo, mustard, homemade horseradish, sauerkraut, beef pastrami, onion, greens and sharp cheddar! Oh it is sooo good!

Recipe

1/2 cup starter

2 1/2 cups water, unchlorinated

1/3 cup molasses

1 tablespoon sea salt

1/4 cup melted or liquid coconut oil

1/4 cup cacao or cocoa powder

2 cups fresh ground rye flour

4-5 cups organic bread flour

In a large bowl mix the starter, water, molasses, salt, oil and cacao. Add the rye flour and mix with whisk, fork or Danish dough hook. Add 4 more cups of flour and mix by hand. Add more flour if too sticky. The dough should be fully mixed and slightly sticky. Cover with plastic wrap and let ferment for 12- 24 hours. Use a little oil to coat the counter and divide the dough in half. Roll into a rectangular shape and roll into a loaf, pinching the ends. Place into a greased bread pan, cover with plastic wrap and let double in size for 2 – 4 hours. Preheat oven to 350 in a convection oven or 375 in a regular oven. Bake for 40 – 45 minutes. The center of the loaf should register 190 degrees when finished.

December 16, 2022December 16, 2022

Mediterranean Chicken Rice Bowl

Simple and fast! That is what I love especially when I have been outside working in the garden for hours. I need something that will fill me up, is nutritious and simple. This dish is full of flavor and makes for good left overs the next day.

Recipe

Basmati or brown rice, cooked

1 cucumber chopped

1 pint cherry tomatoes cut in half

1/4 cup kalamata olives cut in half

1/4 cup feta cheese crumbles

For the Dressing

2 tablespoons olive oil

juice of 1 lemon

2 tablespoons chopped fresh oregano and parsley

2 garlic cloves, finely chopped

Grilled or rotisserie chicken cut or shredded

In a large bowl mix together the cucumbers, tomatoes, olives and feta. Make the dressing by adding the oil, lemon juice, herbs, garlic and salt and pepper. Add dressing to the veggies. Place greens into a bowl top with rice of choice and the veggies. Add chicken and enjoy!

December 16, 2022December 16, 2022

Sourdough Baguettes

These are so good! I pulled them out of the oven to have for dinner and one was already gone before the soup was finished! They are so versatile and flavorful! Use them for dipping into soup, as part of appetizers and more! This recipe makes two medium sized loaves or 3 small ones.

Recipe

1/2 cup starter

1 1/2 cups water

2 teaspoons salt

1 tablespoon honey

3 1/2 cups organic bread flour

In a large bowl mix together the starter, water, honey and salt. Add the flour and mix by hand. The dough will be fairly sticky. Cover with plastic wrap or a moist towel and leave to ferment for 12 to 24 hours. Flour the surface of your countertop well and place the dough onto the counter. Divide into two or three sections. Roll out with hands into small rectangles and roll up into long logs pinching the edges. Place onto a tea towel or baguette proof cloth and bunch the sides between the baguettes to maintain their shape. Slit the tops with a sharp knife. Let rise until double 1 -3 hours. Preheat oven to 400 degrees and place a shallow dish of water in a pan under the rack you will be baking your baguettes on. Place baguettes onto a baguette baking dish or a pan. Bake for 20 -25 minutes until golden brown.

December 16, 2022June 12, 2023

Homemade Sourdough Bagels

We can’t get enough of these bagels at our house! You’ll never want to go back to store bought after you try these! Load them up any way you want! They are delicious!

Recipe

1 cup starter

2 cups water, non-chlorinated

4 tablespoons maple syrup or honey

4 teaspoons salt

6 – 7 cups organic bread flour

In a large bowl mix together the starter, water, honey and salt. Add half the flour and mix with a Danish dough hook or fork. Add the rest of the flour and mix by hand. You should have a dough that is just tacky. Cover with plastic or a moist towel to prevent the dough from drying out and ferment for 12 – 24 hours overnight. On a well oiled countertop place dough on top and divide into 16 equal parts. Roll into balls and push your finger through the middle and rolling the dough through your fingers to open up through the center. Place on a sheet of parchment paper that lines a flat sheet pan and cover with plastic or damp towel to let rise 1 – 3 hours until doubled in size.

Once the bagels have risen heat your oven to 425 degrees in a regular oven or 400 degrees if using a convection oven. Fill a large pot with water and add 1 tablespoon baking soda. Bring to a boil and gently place a few bagels into the pot at a time. Cook on each side for one minute and place back onto parchment paper and pan, turning them with a slotted spoon. Sprinkle your choice of topping like an everything bagel seasoning or even cinnamon and sugar. Bake for 20 to 25 minutes. Let cool and enjoy!

January 1, 2022

Slow Cooker Lentil Soup

Occasionally my website deletes some of my recipes. This was one of them. So I am sharing again.

I love when I don’t have to go to the store and can make a wholesome meal from my food storage and garden. This vegetarian soup is hearty and filling. Because it’s made with lentils and rice you get a complete protein!

Recipe

1 large onion, chopped

4 garlic cloves, chopped

3-4 ribs celery, chopped

3-4 carrots, chopped

1 pound baby mushrooms, chopped

1 cup dry lentils

1 cup dry brown rice

8 cups organic chicken stock or vegetable stock if you wan to make it vegan

1 tablespoon tomato paste

2 bay leaves

2 teaspoons fresh thyme or 1 teaspoon dried

2 cups fresh chopped Swiss chard

Sea salt and pepper

Add all ingredients to the crock-pot except for the Swiss chard. Cook on low for 6-8 hours or high for 4-5 hours. Add the Swiss chard at the very end just before serving and stir to heat through. Add salt and pepper to taste. Serve with warm homemade bread and green salad.

January 1, 2022

Gluten Free Chocolate Waffles

These are the perfect Valentines or Birthday Breakfast! My kids beg for them! Serve with fresh fruit and real maple syrup. Makes 4-6 round waffles.

Recipe

2 cups almond flour

2 cups tapioca flour

1/4 cup organic cacao or cocoa powder

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup applesauce

4 eggs

1/2 cup almond or coconut milk, more if you want the batter thinner

3 tablespoons maple syrup

1 teaspoon vanilla

Mix the dry ingredients together first then add the rest. Cook according to your waffle iron instructions. Serve with maple syrup and fresh fruit.

January 1, 2022

Paleo Granola

Since I’ve moved away from gluten for the most part I have tried many new recipes. This paleo granola recipe is really good and can be eaten on anything that needs a sweet crunch. Use it as a topping for muffins, on top of yogurt or coconut ice cream.

Recipe

1/2 cup maple syrup

1/4 cup coconut oil, melted

1 tablespoon vanilla

1 1/2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1/2 teaspoon allspice

1/4 teaspoon nutmeg

2 cups chopped almonds

2 cups chopped pecans

2 cups unsweetened coconut flakes

1/2 cup sunflower seeds

1 cup dried cranberries or raisins

Mix all ingredients together in a large bowl minus the raisins. Place on a greased rimmed cookie sheet. Bake at 325 degrees for 25 – 35 minutes, rotating the sheet half way through. Store in gallon size freezer bag for up to 2 weeks in the pantry.

January 1, 2022

Jalapeno Cheddar Corn Bread

I usually make these when I have company because they are so rich! This dense bread is full of flavor and a little kick! The recipe is from Barefoot Contessa’s cookbook titled “At Home”, but I use buttermilk instead to give it a better flavor.

Recipe

3 cups all-purpose flour

1 cup organic yellow cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons sea salt

2 cups buttermilk

3 extra-large eggs

1/2 pound (2 sticks) butter, melted

8 ounces aged sharp cheddar cheese, shredded

1/3 cup chopped scallions and extra for topping

3 tablespoons jalapeno peppers, seeded and minced

Grease a 9x13x2 -inch baking pan and preheat oven to 350 degrees. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl mix together the buttermilk, eggs and butter. Add the wet ingredients to the dry and mix until most the lumps are dissolved. Mix in 2 cups of the grated cheddar cheese, scallions and jalapenos. Place in the pan and let sit for 20 minutes at room temperature. Sprinkle remaining cheese on the batter and a few scallions. Bake for 30-35 minutes until a toothpick comes out clean. Cool and cut into large pieces. Serve warm or at room temperature with soup/chili, grilled chicken and/or a salad.

January 1, 2022January 1, 2022

Italian Wedding Soup

One of my all time favorite meals! This soup will win anyone’s heart with its hearty, full flavor! Try doubling the meatball recipe and saving half for another meal. From Barefoot Contessa’s Back to Basics cookbook. Serves 10-12.

Recipe

For the Meatballs

3/4 pounds ground chicken

1/2 pound chicken sausage (I like the Italian flavored)

2/3 cups fresh bread crumbs

2 teaspoons minced garlic

3 tablespoons chopped fresh parsley

1/2 cup Parmesan cheese, shredded

3 tablespoons milk

1 large egg beaten

Kosher sea salt and fresh ground black pepper

For the Soup

2 tablespoons good olive oil

1 cup minced onion

1 cup 1/4-inch diced carrots

1 cup 1/4-inch diced celery

10 cups organic chicken stock

1/2 cup white wine

1 cup small pasta such as tubetini or macaroni

1/4 cup minced fresh dill

12 ounces baby spinach, prewashed

Preheat oven to 350 degrees. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, cheese, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round). Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium heat in a large dutch oven. Add the onion, carrots, celery and saute until softened, 5-6 minutes, stirring occasionally. Add the chicken stock and wine bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes, until pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minutes. taste for salt and pepper. Stir in fresh spinach and cook for another minute, until spinach has just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.