Time to Cook!

Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘can freeze’

I love making pancakes for my family on the weekend, but have you ever noticed how much sugar is in a lot of the store-bought pancake mixes?  My friend Sarah told me about this super healthy pancake mix.  She has lots of little mouths to feed, so she makes a big batch of this dry mix ahead of time.  You’ll have to shop for some specialty ingredients at Whole Foods or a specialty store, but you’ll be glad you did.  I will be making this again and again for my family – my boys love it!  The pancakes are healthy, so you will need to top with a dab of butter, real Vermont maple syrup or molasses, and fresh fruit.  Note: the recipe makes a big batch of mix, which is great for storing in a container for future use.Goldie's Whole Grain Pancake Mix Recipe slightly adapted from “Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents

Goldie’s Whole Grain Pancake Mix

Makes 6 cups dry mix.

“This basic pancake mix comes from Goldie Caughlan, nutrition educator at Puget Consumers Co-op in Seattle.  There are many types of whole grain flours besides wheat that can be used to make baked goods.  This recipe utilizes a combination of several.  One perk of this mix is that it works equally well for waffles.”

Ingredients:

2 cups barley flour

2 cups whole wheat pastry flour

1 cup buckwheat flour

1 cup blue cornmeal

3 tablespoons baking powder

2 teaspoons ground cinnamon

1 tablespoon sugar

1/2 teaspoon sea salt

Directions:

Combine all ingredients and store in air tight container.

Buttermilk Banana Pancakes

Recipe slightly adapted from “Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents

Makes ten 5-inch pancakes.

Ingredients:

1 egg, lightly beaten

1 1/2 cups Goldie’s Whole Grain Pancake Mix

1 cup buttermilk (can substitute with plain yogurt and a bit of water)

1/2 cup water

1 ripe banana, cut into thin slices

Vegetable Oil for griddle

Directions:

In a large bowl, combine buttermilk, water, and pancake mix.  Mix thoroughly with a whisk.  Add egg and banana to batter and gently fold in.  Heat griddle to medium high and coat surface with small amount of oil.  Pour enough batter onto griddle to form a 5-inch pancake.  When pancake has cooked on the bottom (tiny bubbles form on the top), flip with a spatula and cook the other side.  Repeat with the rest of the batter.  Keep cooled pancakes in a warm oven until ready to serve.

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Oh, these muffins.  Don’t ask me how many I just ate!  The recipe was given to me over a year ago from my friend Jackie and I don’t know why it took me so long to try them myself.  She was 41 weeks pregnant at the time and anxiously awaiting her home birth.  She waddled over (sorry, Jackie — we all have that “waddle” in the final month!!) to my house with a basket of these warm from the oven.  She was panting and out-of-breath when I opened the door and I gasped, “Is it time?!”  I thought she was having contractions!  So, I secretly call these Jackie’s Contraction Muffins.  She was just winded from her walk, but I think she did go into labor the next day.  These are wonderful, earthy, sweet muffins from my Earthy Mama friend — I’m so glad she shared these with me!  Note: you can substitute raisins for any dried fruit that you like.  I made half of the recipe and it made a ton – about 10 regular muffins and 17 mini muffins, which I baked for 21 minutes.  Enjoy!

Morning Glory Muffins

Recipe from my friend Jackie who found it in The Gourmet Cookbook.

Ingredients:

4 cups white flour

2 1/4 cups sugar

4 teaspoons baking soda

4 teaspoons cinnamon

2 teaspoons salt

12 carrots, peeled and grated

1 cup raisins (or other dried fruit like cherries or diced apricots)

1 cup unsweetened coconut (if you only have sweetened, just omit 1/4 cup of sugar)

1 cup chopped pecans (or walnuts)

2 Granny Smith apples, grated

6 eggs

2 cups vegetable oil

2 teaspoons vanilla extract

Directions:

Preheat oven to 350 F. Butter muffin cups well.

Whisk together flour sugar, baking soda, cinnamon and salt in a large bowl. Stir in carrots, raisins, pecans, coconut and apples. In a separate bowl, whisk together eggs, oil and vanilla. Add wet ingredients to dry and stir until just combined.

Spoon the batter into muffin cups, filling them to the top. Bake until muffins are springy to the touch, about 30 minutes (or 21 minutes for mini muffins). Cool in pans for 5 minutes, then transfer to a rack to cool to room temperature.

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This is a wonderful tasting, moist and healthy muffin that you can feel good about giving to your kids or enjoying as an afternoon snack.  After tasting these, you won’t believe there isn’t any white flour, sugar, butter or vegetable oil in them.  They truly taste decadent — and they’re not!  Note: if you don’t have the wheat germ or flax, substitute with oats and the muffins will turn out fine!

Healthy Dark Chocolate Zucchini Muffins

Recipe adapted from the blog Baking Adventures in a Messy Kitchen.

Healthy Dark Chocolate Zucchini Muffins

Ingredients:

2 cups grated zucchini
1/3 cup honey
1/4 cup molasses
1/4 cup coconut oil, softened or melted
2 large eggs
1 banana , well mashed
3/4 cup yogurt (vanilla or plain; Greek or non-fat or low fat)
1 teaspoon vanilla extract
1 1/3 cups whole wheat white flour
1/3 cup toasted wheat germ
1/4 cup ground flaxseed or meal
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/3 cup (heaping) dark chocolate mini chunks (Whole Foods private label sells these in a bag)

Directions:

To prepare, grate the zucchini, using paper towels to squeeze out any excess moisture, and mash the banana.

Heat the oven to 375 degrees. Grease mini muffin tray, planning for 45-50 mini muffins.

Using a stand mixer, beat together the zucchini, honey, molasses, coconut oil, eggs, banana, yogurt, and vanilla until well mixed.

In a separate bowl, combine the flour, wheat germ, flax seed, cocoa powder, baking soda, cinnamon, and salt with a whisk.

Add the flour mixture to the stand mixer incrementally, beating on low speed, stopping as soon as the flour is fully incorporated.

Remove the bowl from the stand and fold in the dark chocolate mini chunks.

Scoop the batter into mini muffin cups (filling just over 3/4 full), and bake them in the oven for approximately 13 minutes. Let sit in the pan for a few more minutes, then move to a wire rack to cool completely.

Try to eat just one. Really. Try.

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I know what you’re thinking.  “You really think I’m going to take the time to brown butter for some homemade cookies?”  I know it seems like one more step, but it’s worth it!  These cookies are amazing!  Crunchy, nutty, buttery, salty, sweet, and wholesome.  What I do as a time-saver is I make a double batch, roll up all of the cookie dough balls, and freeze half in a freezer ziplock bag.  The balls won’t stick to each other and you’ll have them ready to go for when you need a fresh, baked dessert.  Just bring them to room temperature and follow the same baking directions … and it’s like you’ve just been slaving away on them!  Note: I use dark chocolate chunks because I prefer dark chocolate.

 

Brown Butter Oatmeal Chunk Cookies

Recipe from the blog How Sweet It Is.

Brown Butter Oatmeal Chunk Cookies

Makes about 15-18 cookies.

Ingredients:

1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup loosely packed brown sugar

1 large egg

2 teaspoons vanilla extract

1 1/4 cup all-purpose flour

3/4 cups rolled oats

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

1 cup chocolate chunks

optional: 1- 2 tablespoons milk, if dough is crumbly

Directions:

Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so. Set aside and let cool COMPLETELY. Note: It does not need to solidify at all, but it should not be warm to the touch.

In a bowl, combine flour, salt, baking powder, oats and cinnamon, mixing, then set aside.

Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth once again. Slowly begin to stir in dry ingredients, using your hands if necessary (I always do) to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time (I rarely have to do this.) Fold in chocolate chips, distributing them evenly. Refrigerate dough for 30 minutes.

Preheat oven to 375 degrees F. Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving.

 

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Wondering what to do with Swiss chard?  It’s one of the healthiest vegetables out there and bountiful at the grocery store and at farmers markets almost year-round.  I’m always looking for new, simple recipes that use this superfood.  This one is wonderful – it’s basically a Swiss chard pesto that would be great on orecchiette or penne pasta.  If you double the recipe, the pesto would freeze well for future dinners.  Enjoy!

 

Orecchiette with Swiss Chard and Parm

Recipe from Mario Batali; featured on the Today Show.

Orecchiette with Swiss chard and Parmigiano-Reggiano

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 small white onion, halved and sliced 1/4 inch thick
  • 3 garlic cloves, smashed and peeled
  • 1 pound Swiss chard, trimmed and sliced 1/4 inch thick
  • Maldon or other flaky sea salt
  • Coarsely ground black pepper
  • Kosher salt
  • 1 pound orecchiette
  • 3/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
Preparation

Combine the oil, onion, garlic, and chard in a large pot and cook over medium-high heat, stirring occasionally, until the onion and chard are beginning to soften, about 5 minutes. Season well with Maldon salt, add 1/4 cup water, cover, reduce the heat to low, and cook, stirring occasionally, until the chard is very tender, about 20 minutes. Season with pepper and remove from the heat. Place ingredients into food processor and finely chop. Set aside in large bowl.

Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Drop in the pasta and cook until just al dente.

Drain the pasta, reserving about 1/2 cup of the pasta water. Add the pasta and 1/4 cup of the reserved pasta water to the chard ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the cheese.

Transfer the pasta to a serving bowl and serve with additional grated Parmigiano on the side.

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Here is a yummy, nutritious mini muffin that’s great for kids — serve with breakfast or as a snack.  The only change I made was to add some shredded zucchini to the original recipe.  Any extra muffins can be frozen to be gobbled up later.

Toddler Muffins

Recipe slightly adapted from one I discovered on  Erika Follanbee’s photography blog and originally posted on Allrecipes.com.

 

Toddler Muffins

Makes 24-30 mini muffins

Ingredients

1/2 cup butter, softened
1/2 cup brown sugar
2 large bananas, mashed
1 (4.5 ounce) jar baby food squash
2 carrots, grated

1 large zucchini, grated

2 eggs, beaten

1 cup all-purpose flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

Directions

  1. Preheat oven to 375 degrees. Grease 24 mini muffin cups.
  2. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, zucchini and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
  3. Bake about 18 minutes. Cool in the pans for 5  minutes, run a knife around the edges to loosen them up, before removing to cool completely on a wire rack. Enjoy immediately, or they freeze beautifully!
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