Skinny Lemon Bars

I love lemon.

 Skinny Lemon Bars

Ingredients
 

Crust:
1 c. flour
1/2 c. quick oats
1/4 c. white sugar
3 tbsp. butter, softened

Lemon Middle:
2 eggs
1 c. white sugar
3 tbsp. flour
1/4 tsp. baking powder
pinch of salt
juice and zest from one lemon

Glaze:
1 c. conf. sugar
juice from half a lemon

Preheat the oven to 350 degrees and prep your 8x8, 9x9 or 9" round pie pan. Combine the ingredients for the crust, making sure the butter cuts in evenly and press into the bottom of the pan. Bake for about 15 min. or until the edges start to turn golden.

While that is baking, whip together your eggs and sugar. Next add the flour, salt, and baking powder. Finally add the zest and juice from a lemon and mix very well. Pour mixture on top of the partially cooked crust and return to the oven. Bake for about 20 more min. You can tell that it's done when the center sets up. The top may start to turn golden brown. Let bars cool and cover evenly with glaze. Enjoy!

The whole pan of costs less than $2, and they're easy, so make them.

Banana Muffins

My husband is extremely generous all the time. He loves inviting people over for Sunday lunch (which he calls "dinner", even though it's 1 in the afternoon) Last Sunday he informed me of the invitation he had made right before 3rd hour. I think it's a man thing, because I remember my dad doing the same thing all the time. Anyway, nothing was in the crock pot waiting for us when we got home(I wish house elves were real!), so we decided on breakfast food - our best go-to. To liven up the menu of pancakes and eggs, I made Banana Muffins. They were quite delicious!

Banana Muffins

Over ripe bananas, 2

All purpose flour, 1 3/4 cup

Light Brown Sugar, 3/4 cup

Baking powder, 1 tsp

Baking soda, 1/4 tsp

Salt, 1/4 tsp

Ground cinnamon, 1 tsp

Eggs, 2

Unsalted Butter (melted and cooled), 1/2 cup

Vanilla extract, 1 tsp

Instructions

1. Pre-heat the oven to 350  F. 
2. Grease and flour the muffin tray. 
3. Mash the over ripe bananas on a plate.
4. In a large bowl, combine flour, salt,sugar, baking powder, baking soda and ground cinnamon.
5. In  another bowl, combine mashed bananas, Melted butter, vanilla extract and to this add the lightly beaten eggs and mix well.
6. Then add this mixture to the flour mixture and fold them together just until they are fully incorporated into a homogeneous mixture. If you over mix, they will be gross.
7. Pour the batter to the prepared muffin tin and sprinkle some chopped walnuts on top and bake for 20 - 25 minutes until its done and the tooth pick inserted in the center, comes out clean.

I actually really love having people over to eat. It's fun to make stuff like muffins that I probably wouldn't normally since I would have to eat all of them. 

Kale Chips

Spicy Smoky Kale Chips Recipe - recipe adapted from Whats Cooking With Kids
Ingredients:

• about one bunch of kale, rinsed and dried
• Olive oil
• Salt, to taste
• about 1 tablespoon of chili flakes (or to taste)
• sprinkling of paprika or cayenne pepper (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Remove the kale leaves from their tough end and inner stems. Cut longer leaves in half or preferred bite size pieces.
3. Place kale chips in large bowl. Start by tossing in about 1 tablespoon of olive oil. The kale leaves only need to be lightly coated with oil. Too much will make the chips too limp and greasy. Only add about 1 tablespoon of olive oil at a time. Then sprinkle in sea salt and chili flakes.
4. Put the kale pieces in a single layer in a baking sheet lined. You can use parchment paper if you like for easier cleaning.
5. Bake for 12-14 minutes or until crisp. About 5 minutes before they are finished, you can gently toss them in the sheet pan for more even baking. They will burn easy, be aware of how they are baking.
6. For more smoky or spicy flavor, lightly dust the kale chips with paprika or cheyenne pepper power.

http://whiteonricecouple.com/recipes/spicy-kale-chips/

Watermelon Treats

Have you ever picked a bad watermelon? Well, have no fear. Do not throw it away. Just use those nasty watermelon chunks in your smoothie, and you won't tell the difference. (besides the added delicious watermelon flavor!) This morning I made a smoothie with these ingredients:



 TONS of spinach/kale - carrots too, optional
2 cups watermelon
1mango
1 cup fresh strawberries
1 banana
lime segments and juice
ice
stevia

easy, fresh, healthy, delicious.



Then I was so excited that I made this little surprise:

Strawberry Watermelon Popsicles
2 cups watermelon
4 strawberries
juice from 1/2 lime
1 1/2 Tablespoons stevia
water
ice


Blend all that up, then put it in little popsicle molds or ice trays and FREEZE them. DELISH.

White Bean, Kale, and Pesto Soup

A delicious soup for you to make:

White Bean, Kale, and Pesto Soup

Serves 4.

• 2 TBS olive oil
• 1 onion, coarsely chopped
• 4 carrots, peeled and sliced about 1/4 in. thick
• 1 potato, diced
• 4 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• A dash of cayenne pepper
• 4 c. chicken or vegetable broth
• 1/2 large head fresh kale, roughly torn into bite-sized
• 1 can cannelini beans, rinsed
• 1/2 c. prepared pesto
• 1/2 c. grated pecorino cheese (optional)
• browned lean ground beef (optional)

1. Heat oil in a large stockpot over medium heat.  Add onion, potato and carrot, and saute, stirring occasionally, for 5-8 minutes, or until vegetables have begun to soften.  Add garlic, oregano, cayenne and parsley, and cook 2 minutes more, stirring.
2. Add chicken broth, kale, and beans, bring to a boil, add the browned ground beef (if you are using this ingredient) then lower heat and simmer for 15 minutes, until kale and carrots are tender.  Remove from heat and stir in pesto. Serve hot with grated cheese and crusty bread.

http://katieatthekitchendoor.com/2012/06/05/white-bean-kale-and-pesto-soup/#&disp=167171http://katieatthekitchendoor.com/2012/06/05/white-bean-kale-and-pesto-soup/#&disp=167171

Pea Risotto with Grilled Shrimp

 Yum! Risotto! I bought arborio rice last year thinking I would make risotto with it immediately, but I didn't. It took me until this week. :( You can still make risotto if you don't have arborio rice. Use any short grain you have on hand. It's simple, and not too fancy. Also, it reminds me of Italy.....

http://www.closetcooking.com/2010/06/fresh-pea-risotto-with-spicy-grilled.html

Pea Risotto with Spicy Grilled Shrimp (makes 4 servings)

Ingredients:
1 tablespoon oil
1/2 tablespoon creole spice blend
1/2 pound shrimp (peeled and deveined)
1 tablespoon butter
1 onion, diced

1 clove garlic clove, minced
1 cup arborio rice (or other short grained rice)
1/2 cup white wine
2 cups chicken broth 

1 cup frozen peas
1/2 cup grated Parmesan cheese
1 tablespoon butter
salt & pepper to taste
1 splash lemon juice
1 teaspoon lemon zest
1 tablespoon mint, chopped

Directions:
1. Mix the oil and creole spice blend and marinate the shrimp in it.
2. Melt the butter in large sauce pan.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the rice and stir to coat with the butter.
6. Add the wine, deglaze the pan and stir while simmering until it is gone.
7. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8. Grill the shrimp until cooked, about 2-3 minutes per side.
9. Mix in the peas, parmigiano reggiano and butter, and shrimp. Stir until the cheese and butter has melted.
10. Remove from heat and mix in the lemon and mint and serve.

Clean Eating Slow Cooker Spinach And Chicken

If you like spinach, this is for you! As it goes for most crock pot meals, it's not always about presentation, but more about flavor. So it is with this meal... It's not all that attractive looking, but the taste is there ;) Feel free to add more ingredients, this was just in a "5 Ingredients or Less" list on this blog: http://www.thegraciouspantry.com/category/5-ingredient-recipes/ 

(see, not the prettiest)

Clean Eating Slow Cooker Spinach And Chicken
(Makes approximately 4 quarts)
Ingredients
4 large chicken breasts
1 lb. frozen spinach (or fresh, chopped)
1 (28 oz.) can diced tomatoes
1 (18 oz.) jar clean marinara
Directions
Step 1 – Place all ingredients in a 5 quart crock pot and cook on low for 6-8 hours. It’s done when the chicken easily falls apart.

Peanut Butter Oatmeal Chocolate Chip Cookies

So, most people know that my husband's favorite food is chocolate chip cookies. It's one of the only food things that really make his eyes light up. I swear, I only make Chocolate Chip Cookies all for Mark's reactions. Here's why: I love... 1. Starting to make a batch without telling him, and wait to see how long it takes til he realizes what's going on 2. Watching his excitement when he DOES figure out what's being made 3. The look of pure love in his eyes when bring him a big scoop of cookie dough. It literally looks like his heart is melting.  4. The way he goes crazy jumping up and down with a crazed look when those cookies come out of the oven... so crispy on the outside and so soft on the inside...... THAT is why I continue to make a batch of CCC's almost every week.

The greatest mistake I could ever commit, in his eyes, is to fool him with trickery and make any cookie other than purebred CCC. It's classic or NOTHING. That's why I was surprised he was willing to let me try these out. To ME, peanut butter, chocolate, and oats could not make a more perfect cookie, but I wasn't so sure he would approve. I am pleased to announce that these cookies are "Mark Approved"! Don't get me wrong, my Markie still loves the classic CCC... almost more than he loves me! But he did like these. And so did I!!!!!!!!!!

Peanut Butter Oatmeal Chocolate Chip Cookies

Source: Brown Eyed Baker

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/3 cup light brown sugar
1 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 9-10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature. Makes 16 cookies.

http://www.the-girl-who-ate-everything.com/2012/01/peanut-butter-oatmeal-chocolate-chip.html

I wonder how this cookie would compare to this 5 ingredient version:
http://www.the-girl-who-ate-everything.com/2010/08/5-ingredient-peanut-butter-chocolate.html

White Bean Soup with Sausage and Kale

I only blog about success stories, so when I say this was delicious, you shouldn't be too surprised. (This soup really is good though!) I made it because I needed to find another way to use my excess kale I got from the farmer's market... it really turned out nicely. AND I got to use my crock pot - I love finding ways to use my crock pot!! #weddingpresent


White Bean Soup with Sausage and Kale(Serves 6-8)

• 1 pound hot Italian sausage (casings removed)
• 1 tablespoon red wine vinegar
• 1/2 pound dry white beans (canellini or great northern), rinsed
• 1 yellow onion, diced
• 2 ribs celery, diced
• 1 carrot, peeled and diced
• 1 large clove garlic, minced
• 6 cups chicken broth
• 3-4 sprigs fresh thyme or oregano
• 1 large tomato, diced
• 1 large bunch kale, thick stems removed and chopped
• Cheese (optional)

Brown the sausage over medium-high heat, then put in crock pot. Add the vinegar, beans, onion, celery, carrot, and garlic to the meat in the slow cooker, and stir. Add the chicken broth and the sprigs of fresh thyme/oregano. Cover and cook on low for about 6 hours.
Approximately 30 minutes before serving, stir in the fresh tomato and the kale. Once the tomato is warmed through and the kale has wilted into the soup, serve topped with some cheese. :)

Link to the origional recipe:
http://www.mykitchenaddiction.com/2011/09/white-bean-soup-with-sausage-and-kale/

Apple Sauce

It's Atutumn!!! And I made apple sauce from whole apples. :) It was seriously SOOO good. Here's how you do it:
Start with a bunch of little apples.


Wash, core and half them all.


Put all the cored and halved apples in a big-ish pot with about 2 T lemon juice and a touch of water. (If you want it to be like cinnamon flavored, add some cinnamon.) Simmer the combination until all the apples are mushy (about 20 minutes). Then pick out all the skins of the apples. (You can use them in your green smoothie or something!)


Now you can smash up the apples and add sugar/brown sugar until it's as sweet as you want it. For 8 small apples, I would suggest 1/4 C sugar.

Look how pretty!! I love how it's PINK.


Keep in mind that it will be pretty chunky, so if you like your apple sauce really smooth, you should run it through a food mill before you eat it.


Apple Sauce
8 small apples (you can use a variety of apples)
Water
2 T lemon juice
Cinnamon (optional)
1/4 C Sugar/Brown Sugar