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Little A’s Breakfast Smoothie

Source: A, A, A

Ingredients:

  • 1/2 medium/large Banana
  • 3 heaping Tablespoons plain Greek yogurt
  • 1/2 Cup frozen fruit (e.g. strawberries, blueberries, mango–or a combination)
  • 1/4 Cup water

Directions:

  • Mix on high speed of blender, Ninja, Vegematic until blended and smooth
  • Add water (if needed) for desired thickness

 

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Posted by on July 14, 2019 in Beverages, Breakfast

 

Recipe: Molasses Cookies

Source:  Mocha Molly’s Coffee Saloon and Roasting Co.

Servings: 45 cookies (but depends on how big you make the cookies)

Ingredients:

  • A nice chewy cookie
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/4 teaspoons ground cloves
  • 1 1/4 teaspoons cinnamon
  • 1 stick butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups sugar
  • 1/2 cup unsulphured molasses
  • 2 large eggs
  • 1/2 cup sugar, for dipping

Directions:

  • Preheat oven to 325 F and lightly grease 2 large baking sheets.
  • In a large bowl, whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.
  • In another large bowl, beat the butter, shortening, and 3 cups of the sugar until light and fluffy. Beat in molasses and then the eggs one at a time beating well after each addition. Gradually add flour mixture and combine well.
  • In a small bowl (or plate), put remaining 1/2 cup of sugar. Form dough into 2 inch balls and roll in sugar (I do more like ~1 1/4 inch balls). Place on baking sheets leaving about 4 inches between cookies (on our square baking sheets, I do 3×3=9 cookies per sheet). Flatten slightly with the bottom of a glass dipped in sugar (I skip dipping the glass in sugar).
  • Bake cookies in batches in the middle of the oven for 15 minutes or until puffed and golden -cookies should be soft. Transfer to rack to cool. (I bake one sheet at a time in the middle for 13 minutes, then let sit on pan for 1-2 mins, then put on cooling rack).

 

 
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Posted by on June 16, 2019 in Cookies, Desserts

 

Recipe: Oven Roasted Mojo Chicken

Source:  https://ifoodblogger.com/mojo-chicken/

Servings: 4

Ingredients:

  • 1 whole chicken (cut into 9=8-10 pieces) — we use 8 bone in, skin on chicken thighs which is what fits in our 9×13 baking dish
  • 1/4 olive oil
  • 1/3 cup orange juice, freshly squeezed
  • 1/3 cup lime juice, freshly squeezed
  • 1/3 grapefruit juice, freshly squeezed
  • 8 garlic cloves, pressed
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp dried oregano, preferably Mexican
  • 1 yellow onion, medium, finely chopped
  • 1 tablespoon fresh cilantro
  • if desired, more cilantro and lime wedges for serving

Directions:

  1. Make the mojo marinade: Combine all ingredients except chicken and olive oil in a large bowl. Set aside. Heat the oil in a large sauce pan until it’s medium hot, about 225-250F. Remove from heat. Carefully pour the juice mixture into the heated oil while constantly whisking. Cool to room temp.
  2. Spread the chicken pieces in a baking dish, skin side up. Pour in the mojo marinade — we save some to spoon over the chicken when serving. Rub each piece with the marinade really well, lifting the skin and getting the marinade underneath. Marinate in the fridge for at least 4 hours, or overnight.
  3. Preheat the oven to 375F. Roast for about 60 to 75 minutes, or until the top is golden brown. Rotate the baking dish about 40 minutes through.
  4. Serve the chicken with coconut rice, extra sauce, cilantro, and lime.

 

 

 
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Posted by on April 30, 2019 in Poultry

 

Recipe: Citrus Shrimp Rice Bowls

Source:  Bon Apetit November 2018

Servings: 4

Ingredients:

  • 1/2 cup fresh orange juice
  • 2 tablespoons Sriracha
  • 1 tablespoon honey
  • 2 teaspoons soy sauce or tamari soy sauce
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 tablespoon plus 1 teaspoon lime juice
  • 1 1/2 pound jumbo or large shrimp, peeled, deveined
  • Kosher salt
  • 2 large oranges, preferably different varieties (we use a grapefruit sometimes too)
  • 2 Persian cucumbers, quartered lengthwise, sliced crosswise 1/2 inch thick
  • 4 scallions, thinly sliced
  • steamed rice and slice avocado for serving

Directions:

  1. Whisk orange juice, Sriracha, honey, soy sauce, 1/4 cup oil, and 1 tablespoon lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
  2. Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into 1/2 inch thick rounds, then cut into 1 inch pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 teaspoon lime juice; toss to combine. Season with salt.
  3. Heat remaining 2 tablespoons oil in a large skill over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
  4. Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.

 

 

 
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Posted by on March 24, 2019 in Fish and Seafood

 

Recipe: Coconut-Apple Ginger Dal

 

Source:  Bon Apetit November 2018

Servings: 4

Ingredients:

  • 2 Tablespoons virgin coconut oil
  • 1/4 teaspoons cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 3″ piece ginger, peeled, finely chopped
  • 1 large apple unpeeled, grated on the large holes of a box grater
  • 1 1/2 cup red lentils
  • 1 13.5 oz can coconut milk
  • 2 Tablespoons fresh lime juice
  • For serving: kosher salt, freshly ground pepper, plain yogurt, cilantro, toasted unsweetened coconut flakes

Directions:

  1. Heat oil in a large pot over medium-high (we do medium). Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute.
  2. Add onion, garlic, and ginger and cook, stirring until softened, about 3 minutes.
  3. Add apple and lentils and stir to coat.
  4. Stir in coconut milk and 2 1/2 cup water and bring to a boil. Reduce heat to a simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20-25 minutes.
  5. Add lime juice and season with salt and pepper.
  6. Divide dal among bowls and top with yogurt, cilantro, and coconut flakes. season with more pepper (we also put a bit more salt).
 
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Posted by on December 24, 2018 in Soups and Stews, Vegetarian

 

Recipe: Spicy Aioli Dipping Sauce

 

Source:  Phillips Crab Cake Minis (sold at Costco)

Ingredients:

  • 1 clove garlic minced
  • 3 Tablespoons hot sauce (we use sriracha)
  • 1/4 cup green onion, chopped
  • 2 Tablespoons parsley, chopped
  • 2 Tablespoons Cajun seasoning
  • 1 cup mayonnaise
  • 1 teaspoon lemon juice

Directions:

  1. Combine all ingredients in a bowl and refrigerate until ready to use. (Garlic is less powerful if you do it early and allow flavors to meld)
 
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Posted by on December 24, 2018 in Misc

 

Recipe: 5 ingredient peanut butter energy bites

Source:  Chef Savvy (https://www.chefsavvy.com)

Servings: makes 12 bites

Ingredients:

  • 2/3 cup creamy peanut butter
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup old fashioned oats
  • 1/2 cup ground flax seeds
  • 2 Tablespoons honey

Directions:

  1. Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
  2. Roll into 12 bites and store in the fridge for up to a week (or longer in the freezer).
 
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Posted by on December 24, 2018 in Misc, Vegetarian