Lentil Soup

Ingredients:

1 onion, chopped

1/4 cup olive oil

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried basil

1 (14.5 ounce) can crushed tomatoes

2 cups dry lentils

*8 cups water (used 8 c. low-sodium chicken broth)

1/2 cup spinach, rinsed and thinly sliced

* 1 Polska Keilbasa sausage, cubed

*1/2 cup red pepper, diced

*2 tablespoons vinegar (used 2 tbsp. lemon)

*1 teaspoon cayenne

*1 tablespoon ground flax-seed

*1 teaspoon Sriracha  hot chilli sauce

salt to taste (optional)

ground black pepper to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add chicken broth and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in cayenne pepper, Sriracha sauce, ground flax-seed, red pepper and spinach; cook until it wilts. Stir in lemon, and season to taste with salt and pepper, and more lemon if desired.

*At this time of the year you need a good hearty soup. Lentil is very easy to make, basically you can add any veggie from your fridge and it is a good way of cleaning up too before buying your groceries. I found this recipe in  my to-go-to website if I don’t have any idea what to cook for dinner allrecipes.com

I change and added a few ingredients instead of water I used low-sodium chicken broth. I don’t add anymore salt. I added red pepper and Keilbasa sausage. I used Hillshire Farms Polska Keilbasa my kids loved it.  To add a little kick I added cayenne and Sriracha  hot chilli sauce. I added ground flax-seed as almost all of my dishes I always add flax-seed it’s good for you and it doesn’t  change the flavor profile  at all. This is my winter comfort food…enJOY!!!

Chocolate Chip Muffin

Ingredients:

1/2 cup  unsalted butter, melted and cooled*

2 large eggs

1 cup  milk or cream

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour

2/3 cups granulated white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk chocolate or semisweet chocolate chips*

1 tablespoon ground flax seed*

Topping:

1 tablespoon granulated white sugar

1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 – 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the eggs, milk, and vanilla extract.

In another large bowl whisk together the flour, sugar, baking powder, salt, and ground flax seed. Stir in the dark chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 – 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

*My son was asking for me to make muffins and I found a simple recipe in one of my favorite food websites Joy of Baking. This muffin recipe is one of the best I’ve tried.  In this recipe you add the melted butter together w/wet and dry ingredients where in a traditional baking you usually cream the butter w/sugar and eggs. With my son’s help the muffin turned out perfect moist, and w/buttery taste and the sugar cinnamon topping is a nice touch. I did change a few ingredients that suits my taste. For the butter I used Smart Balance Buttery Sticks 50/50 butter and margarine w/Omega-3; I used dark chocolate instead of the semi-sweet’s then added ground flax seed of course. My son gobbled the muffins in minutes. enJOY!

Source: Joy Of Baking

Coconut Macaroons

Ingredients:

2/3 cup all-purpose flour
5 1/2 cup flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoon vanilla extract
1/2 cup toasted slivered almonds*
2 teaspoon ground flax seed*

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.

In a large bowl, stir together the flour, coconut, salt, ground flax seed and toasted almonds. Stir in the sweetened condensed milk and vanilla using your hands or a spatula until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.

Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Apple Fritters

Fritter Ingredients:

1 cup all purpose flour

1/4 cup sugar

3/4 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/3 cup milk

1 egg

1 cup chopped apple

*1 tsp. ground flax seed

Glaze:

2 cups powdered sugar

1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon and flax seed.  Stir in milk and egg until just combined.  Fold in apple.  Pour oil into skillet so that it is approximately 1 1/2 deep.  Heat oil on high.  Oil is ready when dough floats to top.  Carefully add dough to oil in heaping teaspoons.  Cook until brown, about 2 minutes, then flip.  Cook another 1-2 minutes, until both sides are browned.  Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.  Make glaze by stirring milk and powdered sugar together in a small bowl.  Drizzle over apple fritters.  Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side.  Best served warm.

*I have been on a quest of looking for the best apple fritter recipe. I think I finally found it, this recipe is  from The Picky Apple. This is definitely  a keeper. It is so easy to make, done in minutes. I even skip the glaze I just coated it it with regular sugar. I added ground flax seed and it was perfect. enJOY with JOY!

Less than a cup of  Milk

1 tbsp. white vinegar or lemon juice

Toasted Pound Cake with Citrus Cream

Ingredients

Pound Cake:
Vegetable cooking spray
1 (10.75-ounce) frozen pound cake, thawed and cut into 9 (1-inch) slices
2 tablespoons butter, melted
1/3 cup honey, for drizzling

Citrus Cream:
8 ounces mascarpone cheese
1/2 cup whipping cream
1/4 cup granulated sugar
1 tablespoon fresh orange juice
1 lemon, zested and juiced
1 lime, zested and juiced
1 teaspoon orange zest
1 teaspoon vanilla extract
2 large oranges, segmented

For the pound cake:

Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.

For the citrus cream:

In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.

To assemble spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

*I got this recipe from Food Network’s Giada De Laurentiis I used Sara Lee Pound Cake. It is so easy to make especially when you have unexpected guest, your done in 20 minutes. The key is the citrus cream, very refreshing and it’s perfect with a cup of  joe. enJOY!

Oatmeal Chocolate Chip Cookies

Ingredients:

1 1/2 cups packed brown sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

1 egg

2 cups quick-cooking oats

1 1/2 cups unbleached flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

2 tablespoon ground  flax seed

1 cup semisweet chocolate chips (6 oz)

1 cup chopped nuts, if desired

Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda,salt, cinnamon and flax seed; stir in chocolate chips, and nuts.

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

*The best oatmeal cookie I ever made. I got this from Betty Crocker. I read the reviews added cinnamon and for my twist added flax seed and used Ghirardelli’s 60% Cocoa Bittersweet Chips and toasted walnuts. Perfect….I can’t stop eating it. enJOY!!!!

Chicken Noodle Soup

Ingredients:

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1  bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

*I got this from Food Network recipe courtesy of  Tyler Florence. I didn’t have egg noodles I used elbow macaroni and used a store-bought chicken stock less sodium. It’s very simple and easy to make especially when the weather’s cold, you just want to curl on the couch  and have a hot soup. enJOY!

Source: Food Network

Mini Apple Fritters

Ingredients:

1 cup unbleached flour
1 tbsp. sugar
3/4 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
1 tbsp. ground flax seed
1 egg
1/3 cup whole milk
4 tsp butter, melted
1 tbsp. orange juice
2 tsp. grated orange peel
1/4 tsp. Pure Vanilla Extract
1 Granny Smith, cored, peeled and chopped
Oil for frying
Sugar or Confectioners’ sugar

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and ground flax seed. In another bowl, combine the egg, milk, butter, orange juice, peel and vanilla. Add to dry ingredients just until moistened. Fold in apples.
In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by rounded tablespoons into oil. Fry until golden brown on both sides. Drain on paper towels. Dust with confectioners’ sugar or regular white sugar. Serve warm.

*I wanted to make this for the longest time because my son loves apple fritters. I got this recipe from a Taste of Home. I tweaked it a little bit I used unbleached four because that’s what I always have at home.  I added cinnamon, it goes well with apples  and lastly I added ground flax seed to add some more nutritional values….who said fried is bad for you…enJOY!!!

Cucumber Salad

Ingredients:

1 medium-sized English cucumber, thinly sliced

1 cup Balkan yogurt

2 tbsp. fresh dill, coarsely chopped

2 tbsp. walnuts, crushed

1 tsp. garlic, minced

salt and pepper to taste

Mixed all ingredients in a bowl. Add salt and pepper to taste. Chill before serving

*It is good side dish for barbecue. You can add paprika for color and taste.