Recipes

A few favourites that I thought I would share.

1.) Mushroom Broccoli Chowder Recipe

I found this recipe a while back and did a bit of tweaking. This is a family favourite and one I often resort to when I can't decide what to make for supper or even lunch. I would suggest doubling the recipe too, so that you can have leftovers. Enjoy!

Ingredients:

1 can (14 oz.) chicken broth
1 cup chopped fresh or frozen (thawed) broccoli
1/2 cup chopped onion
1 medium sized potatoe thinly chopped (optional)
2 TBSP. Butter
2 TBSP. flour
1 1/4 cup milk
salt and pepper to taste
1 can (8 oz.) whole kernel corn
1 dash hot sauce
1 TBSP. chopped Pimento (optional)
1/2 cup shredded cheddar cheese
1 1/2 cup sliced fresh mushrooms

Directions:

Cook the broccoli in broth. Set aside. Cook mushrooms and onion and finely chopped potatoe (I added the potatoe, so it is optional) in the butter. Add the flour, salt and pepper. Add the milk and cook until thickened.

I blend the broccoli and broth mixture in the blender (make sure it has cooled first--or you will have an explosion of soup everywhere). Then add the broccoli broth to the mushrooms, milk, etc. Add the corn, hot sauce and pimentos. Heat until hot and bubbling. Sprinkle cheese over top and serve.


2.) Sticky Chicken

I actually just found this recipe last week as I was sitting in the doctor's office waiting. It was a life saver as I didn't have a clue what I was going to do for supper and this is so EASY!

Ingedients:

3/4 cup ketchup
6 TBSP. Soya Sauce
6 TBSP. maple syrup
12 chicken thighs

Directions:

Combine ketchup, soya sauce and maple syrup in a bowl. Pour over chicken and bake at 350 until meat is cooked.

Super easy and really yummy! Zech actually ate--the true test these days! ;o)

3.) Carrot, Zucchini and Apple Muffins

These are just coming out of the oven as I sit here typing this. It is not a good day to have the oven on---I am melting, but at least we will have some yummy muffins to enjoy!

The one thing that I would change when I make them again is that I would use Blue Agave instead of the sugar. I tend to try and do most of my baking now using the Blue Agave (a natural sweetner that does not spike your insulin levels and has less calories), but for some strange reason it is quite hard to find here. In Kelowna I could get it at any Health Food Store and it was cheaper than what I have found here. I still have to check out some of the bigger stores like Planet Organic--they should carry it.

Ingredients:

2 c. flour
2 c. shredded carrots
1 c. shredded zucchini
1 lg. apple, peeled and cored (golden delicious or granny smith)
1 1/4 c. sugar
3/4 c. raisins
1/2 c. chopped walnuts
1 tbsp. cinnamon
2 tsp. baking soda
1 1/2 tsp. grated orange peel
1 tsp. vanilla
3 lg. eggs
1 c. vegetable oil
Sugar for sprinkling

Preheat oven to 375 degrees. Line 1/2 cup muffin cups with paper baking cups. Mix all ingredients except eggs and oil in a large bowl. Whisk eggs and oil in another large bowl to blend. Stir flour mixture into eggs. Sprinkle 1/4 to 1/2 teaspoons sugar over each. Bake until tester inserted in center comes out clean, about 22 minutes. Serve warm or at room temperature.