Cajun Chicken Soup

I know it is only February, but this morning the birds were singing.  They must be trying to explain that Spring is on its way.  It is above zero, and there are puddles from all the piles of snow.  Melting snow is a "very good thing"!  

I hope you aren't tired of homemade soup yet.  I realize that winter is drawing to a close, but I wanted to share this yummy one with you before we leave the comfort food behind for awhile.  It is a wonderful recipe with all kinds of "good for you" ingredients.  :)

I found this delicious homemade soup recipe on Pinterest.  It was from Diddles and Dumplings.  

Cajun Chicken Soup (printable recipe)

Ingredients:

2 large boneless, skinless chicken breasts (cut into 1" cubes)
1 large zucchini (sliced, then cut in half)
3 stalks of celery (chopped)
3 carrots (sliced)
1 onion (diced)
2 cloves garlic (minced)
1 (15oz) can diced tomatoes
8 ounces tomato sauce
1 tablespoon parsley
1 teaspoon thyme
2 teaspoons cajun seasoning (divided)
4 cups chicken broth
1 cup dry pasta
1 (15 ounce) can kidney beans
1 tablespoon vegetable oil (divided)

Instructions:

Heat 2 teaspoons oil in dutch oven, or large pot, over medium-high heat. Season chicken with 1 teaspoon cajun seasoning, place in dutch oven and brown on all sides. Remove from heat.

Place 1 teaspoon of oil in dutch oven and add zucchini, celery, carrots, onion and garlic. Sautee for 5-6 minutes or until vegetables are just starting to become tender. Add diced tomatoes, parsley, thyme and cajun seasoning and cook for additional 1-2 minutes. Add chicken back to mixture. Add chicken broth and bring soup to a boil.

Once soup comes to a boil, cover and cook for 30 minutes. Add pasta and kidney beans and cover and cook for an additional 30 minutes.


When I made this soup, I didn't have Cajun Spice. So I looked a recipe up online.  There are many.  I made a small batch, just big enough for this soup recipe.

Cajun Seasoning Recipe

2 tsp salt
2 tsp garlic powder
2.5 paprika
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 1/4 tsp dry oregano
1/2 tsp red pepper flakes

This was a real hit in our house...and you really have to take those when you can get them!! ;)


Tanya

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Homemade Pita Bread

I love Pita Bread!  But I'm a bit of a "Pita Princess".

I only like it when it is REALLY soft, and it seems that

the grocery store pitas are only soft for a day. 

I throw out dry pitas all the time.  

Then I found this great recipe online at

Under the High Chair, and gave them a try.

These will be wonderful with homemade soup

~to make sandwiches with yummy fillings

~or dipped in my favorite hummus recipe!

By making my own, I can have them fresh

the very day I need them!  :)

Printable recipe

Homemade Pita Bread

1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour

Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.

Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.

These store for up to two days well wrapped or frozen for three weeks.


Paula

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Cauliflower Cheese Soup

This winter has been much colder in Nova Scotia than the last few.  You quickly become unaccustomed to windchill temperatures of -30.  So I have been pinning lots of new homemade soup recipes.  My goal has been to try a new one every week.  When I saw Gail @ Faithfulness Farm post about this Cauliflower Cheese Soup from Panera (Oh my soul, I LOVE Panera), I knew this would be a great one to try.  So on the weekend I pulled out my favorite soup pot and made a double batch!  

Cauliflower Cheese Soup

1 small head cauliflower, cut into florets
1 Tbsp olive oil
1/2 onion, chopped
1 rib of celery, chopped
1 cup chicken broth
1-1/2 cups heavy cream
1/2 tsp dried thyme
1/8 tsp ground black pepper
Pinch of ground nutmeg 
1-1/2 cups shredded white cheddar cheese 
1/4 tsp salt

Bring a medium pot of water to a boil. Set aside 12 bite-size cauliflower florets. Coarsely chop remaining cauliflower and set aside. Drop the 12 florets in boiling water and blanch for 2 minutes. Drain and set aside. Heat oil in a medium saucepan over medium heat. Add onion and celery, and cook until soft, about 5 minutes. Add chopped cauliflower, broth, half-and-half, thyme, pepper, and nutmeg. Cover and simmer until cauliflower is tender. Puree the soup in a blender and return to the pot. Stir in the cheese and salt until the cheese melts and the soup is heated through, 3 minutes. Serve topped with cauliflower florets. Makes 6 servings.

My Notes:  I used: 2% milk instead of heavy cream, orange cheddar instead of white, and salt free chicken broth.  

This is a delicious soup, and a definite "keeper" recipe in our family!  I hope you try it and enjoy it as well. 

Here are some other homemade soups we have made:

Apple Harvest Soup

Corn & Potato Chowder

Spicy Chicken Soup

Sausage & Bean Soup

Old Fashioned Split Pea Soup

Kale Soup

My Homemade Soup Pinterest Board is loaded with lots of great recipes!!

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Bread Machine Bagels~Paula

Everyone loves bagels, but

have you ever made your own?

Not me...until yesterday!

I found the recipe on a blog,

Cooking On Clover Lane

but it was originally posted on the

allrecipes.com website.

Don't they look delicious?

Believe me...they sure were,

and very easy to make.

Tanya took one look,

 and asked begged me to share

this recipe with you all.

It's definitely a keeper. 

I hope you love it too.  :)

Enjoy this Printable Recipe

Ingredients:

1 cup warm water
3 cups of bread flour
2 TBS white sugar
1 1/2 tsp. salt
2 1/4 tsp active dry yeast
3 TBS sugar
1 TSP cornmeal
1 egg white

Toppings if you wish:  shredded asiago cheese, poppy seeds, dried onion flakes, rock salt, cinnamon sugar...

Directions:

1.  Put the first 5 ingredients, in the order listed, into your bread machine.  Set on Dough Cycle. When complete, place dough on a lightly floured surface. Shape into 8-10 balls, flatten them, and then poke hole in the middle.  (Make it big, because the dough will rise.)

2. Cover bagels with a clean dish towel, and let rise. I placed mine on a lightly floured cutting board, then in a barely warm oven with a bowl of hot water to rise.  Place a warm damp dish towel over them while they are rising. Mine rose for a full 60 min.  Meanwhile, bring a large pot of water to boil.  Dissolve 3 Tbsp of sugar in the boiling water.

3. Sprinkle an ungreased cookie sheet with cornmeal.  Heat oven to 375. Transfer bagels to boiling water.  (My pot holds about 4 at a time.)  Boil for 1 minute, turning halfway through.  Remove bagels and place on dish towel to drain.

4. Arrange boiled bagels on baking sheet. Glaze top with egg white. I used cracked pepper and finely grated old cheddar for my toppings.

5. Bake at 375 for 20-30 minutes. Mine took 30 minutes.
Enjoy!


~Paula

Edited to say:  PS.  If you don't have a bread maker...do not despair!  Read my reply below in the comments to see how I plan on making them next time without my bread maker!! :)

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Chocolate Coconut Flour Cupcakes

Last week was my son’s birthday and he was 20.  I cannot believe how time has flown by.  I decided to make him his favourite chocolate cupcakes and even made them grain free.  I found this recipe on "Basic Ingredients" blog.  I have tweeked them a bit.  They are quite possibly the most delicious cupcake.  I sure hope Jess thought so!  God has blessed us with 4 wonderful children and Jess is second oldest and our only January birthday.  

You could easily carry this cupcake into February and share them on Valentines day.  Enjoy!

Printable Recipe

Chocolate Coconut Flour Cupcakes

½ cup coconut flour

½ cup cocoa powder

½ tsp sea salt

1 tsp baking soda

3 eggs plus 9 Tbsp of liquid egg white

½ cup coconut oil or melted butter (I used ¼ cup butter

and ¼ cup coconut oil)

1 cup of honey

*Whisk dry ingredients in a large bowl and then add eggs, egg whites, coconut oil or butter and honey.  Mix well and spoon into cupcake pan (I used cupcake liners) 

Bake 350 14 to 16 minutes or until done.  Makes 9 cupcakes. 

*When you whisk your dry ingredients it puts air into them and helps to make your baking lighter. 

My icing recipe:

1 tbsp butter

1 tbsp coconut milk

1 cup milk chocolate chips

Melt in microwave and stir in enough icing sugar until desired consistency.  1/2 cup would make a nice glaze and 1 cup would be a stiffer icing.

Frost cupcakes with my icing recipe or use your choice of cream cheese icing, chocolate mousse, or serve cupcakes warm with a delicious ice cream.  Enjoy!  

~Gwyneth

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Kale Soup

Happy New Year my friends!

I have a delicious recipe to share with you
 that will keep you toasty warm in this snow and cold.  
It will go great with a batch of Coconut Flour Biscuits
that I shared with you this fall.  

Printable Recipe

Kale Soup

2 packs Italian sausage
1 onion
1 tsp garlic
Combine sausage, onion and garlic.  Cook it in a skillet, and transfer to large pot.

In a large pot add to meat :
2 cans of diced tomatoes
2 cans kidney beans
4-6 potatoes diced
1 bushel of kale (6-8 cups chopped)
2 cups water or chicken broth (no salt added)
Salt & pepper to taste

Cook 30-mins to an hour.

          Enjoy!

~Gwyneth

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Cinnamon Bun Muffins

Christmas morning is almost here!  Do you cook a big breakfast, grab a quick snack at some point, or just feast on chocolate?  This recipe would be absolutely perfect to nibble on with coffee while you are opening your gifts!  

Cinnamon Topping

2 tablespoons agave nectar

1 tablespoon cinnamon

1 tablespoon grape seed oil

Mix together in a small bowl and set aside.

Muffin Mixture

1 cup almond flour

2 tablespoons coconut flour

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon sea salt

¼ cup grape seed oil

¼ cup agave nectar

3 eggs

1 teaspoon vanilla

Combine dry ingredients in a large bowl.

Blend wet ingredients in magic bullet or beat well.  

Add wet ingredients to dry mixture. 

Add ¼ cup of muffin mixture into lined muffin cups. Spoon topping on to muffin mixture.

Heat oven to 350 degrees.  As soon as muffins are in the oven reduce temperature to 325 and bake for 15 minutes.  Enjoy!  Your kitchen will smell like fresh cinnamon!  Perfect for the Christmas Holidays!

Printable Recipe

Gwyneth

Recipe source:  elanaspantry.com

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Molded Peppermint Bark

One evening this week, my daughter and I got busy after supper and made a batch of peppermint bark.  We've made it many times before at Christmas.  But this year instead of spreading it on a cookie sheet, we put it in molds.  

We had seen this silicone mold used on Rachel's Blog for peppermint bark, and bought it at the "Christmas Tree Shop".  We poured dark chocolate in the mold first and let it harden in the fridge.  Then we poured in the white chocolate and sprinkled crushed candy canes on top.  

Ingredients:

8 oz brown chocolate (your favorite)
8 oz white chocolate
2 tsp vegetable oil, divided
1/2 tsp peppermint extract, divided
candy canes or peppermint candies, crushed

Please go to Rachel's blog for the complete recipe.  


We had lots of chocolate leftover so we got creative while the chocolate was hardening in the snowflake mold.  We used cupcake liners to make some more. 

Since it was our first time to make these, we were really pleased how they turned out.  We even sampled them so we could tell you if they were good.  ;) Yup, they were!  

These are great to put on your Christmas dessert tray, or use as little gift ideas.  Whatever you do...don't forget to leave one for Santa!  ;)

Tanya

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Stuffed Peppers

My sons whipped up a batch of stuffed peppers for dinner not too long ago.  I think they look like they are having way too much fun.  I better get them to do the cooking more often!

Printable Recipe

Wash sweet peppers and slice in half.  Remove seeds.  Brown the ground meat in frying pan with the onions.  Add the taco seasoning, a little water if needed and black beans.  Stuff the peppers with the meat mixture. Cover with cheese.

½ pound cooked ground turkey

½ pound cooked ground beef

1 packet of Taco Seasoning

1 small white onion minced

1 can drained black beans

pepperoni slices (optional)

Cover with shredded cheese.

Bake at 350 degrees for approximately 20 mins or until bubbly and peppers soft.  Serve with salsa and sour cream.  

Gwyneth

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Red Pepper Jelly

A super versatile item to have on your shelf this holiday season. 

It's perfect to:

~give as a gift with a seasonal spreader knife attached with ribbon

~take to a party hostess as a thank you

~serve with crackers & cheese as a quick appetizer when company drops by

~taking munchies to a party?  Grab a bottle of jelly.  Pick up a box of crackers and block of cream cheese on the way.  Pour the jelly over the cream cheese and serve with crackers and cute little Christmas spreader.  

Printable Recipe

Ingredients:

¼ cup Jalapeno peppers - a small can of Old El Paso or from a jar (250ml can/jar for a double recipe)

2 small fresh Jalapeno peppers (remove the seeds and the white parts)

¾ cup sweet red peppers in small pieces (2 large)

1 cup vinegar

3 tbsp lemon juice

5 cups sugar

½ bottle Certo (liquid)

Preparation:

Place all the peppers (Jalapeno and sweet red) in a blender with ½ c. vinegar.  Blend into a puree.  Pour into large pot and add remaining vinegar, lemon juice and sugar.  Add Certo and bring to a boil for 1 minute.  Remove from stove top and skim.  Pour into sterilized jars.  Makes 4  8oz. jars.

Gwyneth

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Coconut Flour Muffins

These muffins are a great gluten free option.  They are made with coconut flour, which has a fairly mild coconut taste. They can be made with blueberries or raspberries or chocolate chips. Because coconut flour isn't standard (I think the amount of moisture may vary somewhat), I tried to compensate for this with the amount of water or coconut milk.  I always double this but use only 5 eggs, instead of 6.  I put all wet ingredients into the blender, including banana.  

- Gwyneth

Printable Recipe

Ingredients:

·         3 eggs (room temperature - important)

·         1/3 cup coconut flour

·         ¼ cup melted butter

·         ½ teaspoon vanilla

·         ¼ teaspoon salt

·         ¼ cup sugar substitute equivalent (liquid preferred) I use Agave Nectar

·         ½ teaspoon baking powder

·         2-5 Tablespoons water or coconut milk if needed (see below)

·         ½ cup raspberries or blueberries or chocolate chips

·         1/2 mashed banana (very pureed)

·         Small amount of orange rind zest and a squeeze of orange juice

Preparation:

     Heat oven to 375° F. Prepare pan with a generous amount of butter or muffin paper liners. This recipe makes six "regular"-sized muffins.

1) Whisk or beat the eggs or put into blender until whites and yolks are well mixed and add softened butter. Add salt and vanilla and mix until combined. If using liquid sweetener (preferred, as it is zero carb), add at this point.  Add orange zest, orange juice and banana and blend well.

2) Mix the remaining dry ingredients -- coconut flour, baking soda, and sweetener if using powder.

3) Mix the dry and wet ingredients together. Now you will mix in water, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the berries, but not is too thick. I usually end up using about 4 Tablespoons of water.

4) Gently mix in the berries and divide among 6 muffin cups. Bake for about 15 to 18 minutes, or until just turning golden on top but cooked through.

Nutritional Information (using raspberries, zero carb sweetener, and an average of three available coconut flours): Each muffin has 2 grams effective carbohydrate plus 3.5 grams fiber, 4 grams protein, and 132 calories.

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Banana Chocolate Chip Muffins (coconut flour)

This delicious muffin recipe is a wonderful addition to a wheat and grain free diet.  My kids are always on the run and play a lot of sports so they find that muffins made with coconut flour satisfy their hunger.  They are packed with protein to sustain them.  My daughter, Sarah (from Virginia) made them yesterday and forwarded me the recipe, so I baked them up this a.m. and just had to share.  It’s an exciting adventure finding and experimenting with new flours and ingredients.  Hope you enjoy them as much as we do!     -Gwyneth  :)

 Printable Recipe

Banana Chocolate Chip Muffins

1 cup coconut flour

½ tsp baking soda

1 tsp baking powder

dash of salt

dash of cinnamon

1 Tbsp brown sugar (I used coconut sugar)

6 eggs

2 Tbsp butter

2 Tbsp olive oil

¾ cup coconut milk

3 Tbsp agave

½ tsp vanilla

2 bananas

1 cup chocolate chips

Mix dry ingredients together and whisk lightly.  Put wet ingredients into blender and mix until blended.  Add to dry ingredients and mix in chocolate chips.

Bake at 350 degrees for 25 mins.  Check often so as not to burn but make sure they cook through as this mixture is quite dense.  

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Coconut Flour Biscuits

Printable Recipe

Hypoallergenic coconut flour has a pleasant flavor that’s slightly nutty and mildly sweet without a strong “coconut” taste. Cup for cup, it provides more protein than wheat flour and ten times more fiber, most of it the healthy soluble type. It has fewer net (absorbable) carbohydrates than any other flour. Plus, it contains lauric acid, a fatty acid found in mother’s milk that possesses antiviral, antifungal and antimicrobial properties.

Enjoy! - Gwyneth

Coconut Flour Biscuits

2/3 cup coconut flour

1 tsp baking powder

½ tsp sea salt

Mix these ingredients in bowl (I use wire whisk) to get air out

½ cup butter (or coconut oil)

6 eggs

4 Tbsp Agave

I used cold butter and beat these ingredients in Kitchen Aid

Add wet ingredients in with dry and spoon into well greased muffin tins

Bake at  400 degrees for 12 to 14 minutes

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Almond Flour Muffins

A perfect start to a brand new day.  Brew a cup of your favorite coffee, 

and enjoy one of these delicious muffins.

- Gwyneth

God's loyal love couldn't have run out,

his merciful love couldn't have dried up.

They're created new every morning.

How great your faithfulness!"

Lamentations 3:22 The Message

Printable Recipe

2 cups almond flour (or meal)

¼ cup of ground flax seed

1 tsp baking powder

dash salt

pinch cinnamon if desired

1 banana

2 eggs

½  cup agave nectar

½ coconut milk

¼ cup coconut oil (or butter)

1 tsp vanilla

1 cup chocolate chips or blueberries

Mix dry ingredients in bowl.  Mix wet ingredients in blender and add to dry

Put in muffin papers in muffin tin or grease muffin tin.

Bake at 325 degrees for 20 mins or until done.

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The BEST Sugar Cookies

I have very fond memories of making cut out sugar cookies as a child.  Before she retired, my mother was an elementary school teacher, and the day school let out for Christmas vacation was always "Cut out cookie making day"!  We also did them at Easter.  I know these special times with mom and my sisters began my love affair with cookie cutters!  

Then there is my fascination with cupcake liners...but that's another story for another day! ;)

When my children were old enough to help make sugar cookies I found this recipe on the Gooseberry Patch Message Board.  They were called, "Amy F's Valentine Butter Cookies".  They are the BEST, and ONLY sugar cookies I make.  

The BEST Sugar Cookies

Ingredients:

2C sugar

1/4C brown sugar

2 sticks butter (1C)

2 eggs

6 tbsp milk

4C flour

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla

Preparation:

Cream the butter and sugars.  Add eggs, milk, and vanilla - mix well.  In a separate bowl sift flour, baking powder and salt.  Add the dry ingredients to the butter mixture - beat until blended.  (I find sometimes I need a bit more milk) Chill for 1 hour.  Roll onto floured surface and cut out with your favorite cookie cutters.  Bake on greased or parchment lined pan @ 350 for 12 min.

Printable Recipe

I made these sugar cookies for our Thanksgiving Potluck with my husband's family.  I did a pumpkin for each of the little ones, and leaves for the adults. 

All cooked, and waiting for some icing.

Cookie Glaze Frosting Recipe

This is my sister, Paula's, recipe to glaze cookies before you decorate them.  (i.e. the orange icing below)

1C icing sugar

4 tsp milk

2 tsp corn syrup

1/4 Tsp vanilla

food coloring

Mix icing sugar & milk til smooth.  Mix in syrup and vanilla til glossy.  Add more syrup if too thick.  

Butter Frosting - Five Roses Flour Cookbook

This is my "go to" icing for so many things.  It is my favorite for decorating cupcakes.  

1/2C butter

pinch of salt

5C icing sugar

8 tbsp milk

1 tsp vanilla

Cream butter and salt together.  Add sugar gradually alternating with milk.  Beat until smooth.  Add more milk or icing sugar if necessary.  Stir in vanilla.  Yield approx 3C.

I see a pumpkin for Emma, Micah, Andrew, Naomi, and Eva!

This pumpkin was either for Jake, Jackson, or Joel!  :)

I must say, there were some adults who were just as excited to grab a cookie as some of the children were!!

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