Wholesome Pumpkin Bread

Source: 100daysofrealfood.com

1 ½ cups whole-wheat flour

1 ½ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

1/8 tsp cloves

1 tsp baking soda

¼ tsp baking powder

½ tsp salt

2 eggs

½ cup coconut oil

½ cup honey

½ tsp vanilla

1 cup pumpkin puree

½ cup chopped walnuts or chocolate chips

Preheat oven to 350°.

In a large mixing bowl whisk together dry ingredients.

Add eggs, oil, honey ad vanilla. Stir thoroughly, but do not overmix. Fold in pumpkin puree and nuts or chips.

Grease a large loaf pan or use liner in a muffin tin, pour in batter.

For loaf bake 40 minutes or until a toothpick comes out clean. For muffins, bake 20 min.

*Vegetable oil works in this recipe, it is just not as good for you.

*I always double this recipe. It gets eaten up fast, and when I double it I can use an entire large can of pumpkin without having to save the leftovers.

Chicken and Rice

Source: Natasha’s Kitchen

2 Tbsp olive oil

4 Tbsp butter, divided

1 med onion, finely diced

2 carrots, grated

1 lb chicken thighs, trimmed, cut in 1 inch pieces

2 tsp salt, divided

¼ tsp pepper

6 cups chicken broth, divided

2 cups medium grain rice

1 head garlic

2 Tbsp dry parsley, or 1/3 cup fresh

½ cup parmesan cheese

In dutch oven or heavy bottom pot with lid, over medium/high heat, add olive oil and butter. When melted, and onion, carrots and 1 tsp salt. Sautee until golden, about 4 minutes. Add chicken, 1 tsp salt, and pepper. Saute until chicken is golden on all sides, about 5 min. Increase heat to high, and 1 cup chicken broth to deglaze pan. Boil until most of the liquid is gone.

Add 5 remaining cups of chicken broth, stir in the rice. Without separating garlic cloves, slice the end off the whole head, leaving root end intact. Set the entire head into the center of the rice, sliced side down. Bring to a boil, cover, reduce heat to low, simmer 20 minutes, or until rice is fully cooked and most of the liquid has been absorbed.

Turn off the heat, quickly stir in remaining 2 Tbsp butter, parmesan cheese, and parsley.

*So delicious, similar to a risotto. I often make this with left over chicken, adding it right before serving. When I don’t have a fresh head of garlic, I use 2 Tbsp chopped garlic from a jar. It is also delicious without chicken as a side dish.

Mac and Cheese

Source: Tami Richardson

1 lb macaroni or cavatappi

4 Tbs butter

¼ cup flour

2 cups milk

3 cups grated sharp cheddar cheese

2 tsp salt

½ tsp pepper

Cook pasta according to package directions in salted water.

Meanwhile, melt butter in a large saucepan and add the flour. Cook over low heat for 1 minute. Whisk in small amount of milk until smooth. Whisk in remaining milk until thickened and smooth. Off the heat add cheese, salt, and pepper. Stir gently until cheese is fully melted and sauce is smooth. Drain macaroni and stir into sauce.

*Variations- Gruyere, Gouda, or Swiss are great additions to use half and half with the cheddar. A little blue cheese is also delicious sprinkled in. Lobster or crab are fun occasional additions. Sometimes I add a few tablespoons of cream cheese to make it extra creamy. For baked macaroni, pour into casserole dish, top with buttered bread crumbs, bake at 375° for 30 min. Sliced tomatoes under the bread crumbs is another great variation.

Swig Sugar Cookies

Source: Vintage Revivals

1 cup butter (room temp.)

¾ C vegetable oil

1 ¼ C sugar

¾ C powdered sugar

2 T water

2 eggs

½ tsp. baking soda

½ tsp. cream of tarter

1 tsp. salt

5 ½ cups flour

Preheat oven to 350°. Cream butter and sugars. Add oil, eggs and water. Sift dry ingredients in separate bowl. Slowly mix into wet ingredients until combined. Dough will be a bit crumbly, not sticky at all. Scoop with mini scoop onto parchment lined baking sheet. Dip the bottom of a glass into ¼ cup sugar mixed with ¼ tsp. salt. Flatten cookies with glass, creating a crinkly rim. Bake for 8 minutes, cookies should not brown at all.

Sour Cream Frosting

½ cup butter (room temp.)

¾ cup sour cream

2 lbs. powdered sugar

1 tsp. salt

¼ cup milk

Mix together butter, sour cream, and salt. Slowly add powdered sugar,(you may not need all 2 lbs, add enough so frosting gets very thick), add a splash of milk (may not need all of the ¼ cup). Mix until smooth. Add 1 or 2 drops of food coloring to make frosting a nice light color if desired.

*These cookies should be served cold. Cover and keep in the refrigerator

Lemon Tarragon Pasta Salad

Source: adapted from A Bountiful Kitchen

1 lb. bow tie pasta

1 ½ cup chopped celery

1 bunch chopped green onion, green part only

3 cups grapes, sliced in half

2 cups chicken breast, cooked and cubed

½ cup sliced almonds, toasted

Dressing:

1 ¼ cup mayonnaise

¼ cup cider vinegar

¼ cup fresh lemon juice

3 Tbsp. honey

2 Tbsp. dried tarragon

salt and pepper to taste

Cook pasta as directed on package. Drain and rinse with cool water.

Prepare dressing: Mix all dressing ingredients. Pour half over pasta, refrigerate for 2 hours or overnight. When ready to serve, mix in celery, onions, grapes and chicken. Sprinkle almonds over top.

*Delicious variation:  

Mango Pasta Salad with Tarragon Lime Dressing

    Replace lemon juice with lime juice. Add 1 cubed mango and 2 avocados, chopped.