Recipe of the Week - Bananas Soft Serve with Chocolate Sauce

My new absolute favorite “I can’t believe this is healthy” treat to make is Bananas Soft Serve with Agave Chocolate Sauce.  Seriously.  You will not be disappointed!  The best thing about these recipes is they’re very allergen conscious. Bananas Soft Serve:  this has the consistency of ice cream which pretty much makes it amazing!  I love it by itself and a la mode style.

Ingredients: Bananas

Directions: Peel and break bananas into thirds.  Place in Ziploc bag and freeze.  Blend in your food processor for about 5 minutes.  It takes a while but after a few minutes they will turn into ooey-gooey consistency.

Agave Chocolate Sauce:  tastes amazing and is so healthy!  Again, allergen conscious.

Ingredients: 1 Tbsp. unsweetened cocoa powder 2 Tbsp. agave nectar

Mix the two together and pour over Bananas Soft Serve!

Recipes taken from:  http://www.choosingraw.com/banana-soft-serve/

Recipe of the Week - Pancakes

What could be better on a cold winter morning than pancakes? Chocolate chip pancakes! I No matter how you like your pancakes this basic recipe will help get your mornings off to a good start! I love it because I can substitute and add whatever I want without changing the texture too much. My husband prefers them plain, I sprinkle some chocolate chips into mine and my toddler is just happy we pretend to let him pour the syrup. Pancakes 1 cup of Milk (I substitute almond and/or coconut milk) 1 Egg (you could use ¼ cup of applesauce) 1 Tbsp. of Oil or Butter (I use coconut oil)

1 cup of Flour (I use whole wheat) 1 Tsp. of Baking Powder ½ Tsp. Baking Soda

Mix all the wet ingredients together and then add the dry ingredients. Fry them up on a buttered pan in whatever size or shape you choose!

Like I said above, I add dark chocolate chips to mine. I also sometimes add coconut or I mash a banana into the batter. You could add blueberries or nuts, whatever you want. The possibilities are endless.

Recipe of the Week - Vegan Mac and 'Cheese'

Not long after our son was born, we discovered he had GERD (severe acid reflux), which was aggravated by a protein intolerance. This has made for some incredibly hard times over the past year, but also a lot of growth. One of the ways we grew, (by force) was in our eating adventures! I breastfed for the first 4 1/2 months, and any proteins I ate that our son couldn't digest made for an unpleasant few days (to put it mildly). This caused us to search out foods that wouldn't bother his digestive system, but also didn't taste like cardboard. This was one of our favorites; even a year later, my meat-loving husband asks for this frequently - it's that good!

Recipe adapted from http://kblog.lunchboxbunch.com.

1 bag orecchiette pasta, 16 ounces 3/4 cup nutritional yeast flakes (or to taste - we usually use a bit more) *start small and add more nutritional yeast as needed 3 Tbsp Dijon mustard 2 tsp garlic powder 1 medium or 2 small sweet potatoes, peeled/baked 1 1/4 cups plain non-dairy milk (we have used rice and coconut - both work well!) 1/2 tsp black pepper 3 Tbsp EVOO

1/2 tsp sea salt (to taste) 1 Tbsp maple or agave syrup 2 Tbsp paprika a few dashes cayenne powder (opt'l-a little goes a long way) 1 Tbsp apple cider vinegar

Instructions:

1. Cook your sweet potato until soft (in microwave or oven).

2. Start a pot of salted water to boil on the stove. Add your pasta when boiling. Cook pasta for about 8-10 minutes, or until tender.

3. In a bowl combine: milk, mustard, spices, nutritional yeast, agave, salt, vinegar and oil. Stir well until all ingredients are blended.

4. Drain pasta and pour into another large bowl; toss with additional nutritional yeast flakes if desired.

5. Remove skin from your sweet potato. Add it to the sauce. You can mash by hand, or if you own a handy-dandy immersion blender, use that to incorporate into the sauce until smooth.

6. Add sauce to the pasta and coat well.

7. Steam peas (or other veggies) and mix in.

8. Add salt and pepper to taste!

This is wonderful re-heated as well, and I promise, you won't even miss the cheese!

Recipe of the Week - Homemade Cream of Mushroom Soup

I was determined to have my traditional Green Bean Casserole this holiday season, even with my milk allergy.  I was very excited when I came across this Homemade Cream of Mushroom Soup recipe to make it possible!  I’m still not one of those people who wants to pour it over everything, but I do like the occasional creamy vegetable bake.  Even if you’re not sensitive to milk, this recipe will help cut back on the fat and salt content.  Hmmm…now I need to pull all those old family recipes back out that I had given up.  The wow factor: it’s very simple to make! Ingredients:

1 ¼ cups cold unsweetened alternative milk (cashew, rice, soy, almond, coconut—I’ve made the twice and I recommend the coconut milk way over the almond milk)

2 Tbsp. flour (can use rice flour for gluten free option)

1 Tbsp. cornstarch

1 Tbsp. oil

¾-1 tsp. salt

1/8 tsp. onion powder

Generous pinch of garlic powder

½ cup canned mushrooms (pieces and stems), drained

Directions:

In a small saucepan, whisk together all but the mushrooms until smooth.  Stir in the mushrooms.  Place the soup over medium-low heat and whisk continuously until the mixture thickens significantly, about 10 minutes.  Remember, you are looking for a very thick, condensed cream of mushroom soup consistency.  Once complete, it will weigh out to roughly 10 ¾ ounces or 1 ¼ cups.

Use in recipes as you would the original.

Condensed Cream of Celery option: Briefly sauté 1 cup of diced celery in 1 tsp. of oil over medium low heat, just 2-3 minutes.  Add the celery to the original recipe in place of the mushrooms.

Recipe taken from the book “Go Dairy Free.”

Recipe of the Week - White Chicken Chili

Chili is my husband’s favorite  soup/stew, but we get tired of the mainstream beef, tomatoes, corn and kidney beans.  This is an excellent one to mix things up!  It is very flexible, and my favorite way to make it now is to sauté the onions, garlic, spices, and green chilies, then throw everything in the crockpot to let the flavors really meld together.

Ingredients:

1 Tbsp. oil

1 onion, chopped

3 cloves garlic, crushed

2 4 ounce cans chopped green chile peppers

2 tsps. ground cumin

1 tsp. dried oregano

1 tsp. ground cayenne pepper

2 cups low-sodium chicken or vegetable broth (you can add more if you want it to go further)

3 cups chopped/shredded cooked chicken (I’ve used way less than this, or none at all)

3 15 ounce cans white cannellini beans (drain 1 can, use a whole can, and puree one whole can in a food processor to thicken the chili)

1 can pinto beans, drained

1-2 cans black beans

Optional cilantro, lime, Monterey jack cheese

Directions:

Heat the oil in a large saucepan over medium-low heat.  Slowly cook and stir the onion until tender.  Mix in the garlic, green chiles, cumin, oregano, and cayenne.  Continue to cook and stir until the mixture is tender, about 3 minutes.  Mix in the chicken and stir briefly.  Add broth and beans.  Simmer 15 minutes, stirring occasionally (or place in crockpot on low 4-6 hours or high 2-3 hours).

You can always add more beans or broth to adjust texture, as well as to make the chili go further.  Dried beans would work as well, you would just have to add more cooking time and much more broth or water to desired preference.

Adapted from http://allrecipes.com/recipe/cha-chas-white-chicken-chili/detail.aspx?event8=1&prop24=SR_Title&e11=cha%20cha%27s%20white%20chicken%20chili&e8=Quick%20Search&event10=1&e7=Home%20Page

Recipe of the Week - "Southern Boy Approved" Crock Pot BBQ

Once upon a time there was a Georgia Boy. Like most good Southern boys, he was raised to love three things: His church, his mama, and his bbq.

That Boy grew up, and got his first job.  At a bbq restaurant.

And then he moved north to attend school.

Where he met a Pennsylvania Girl.

After a couple years, they got married and settled into a life in Northern Virginia.

But the boy was sad.  Because, you see, it is common knowledge that Northern Virginia just does not have a "true" bbq joint.

Until one day, his loving and devoted wife stumbled upon a recipe.  The easiest, most hands-free bbq recipe EVER.

And the Boy loved it.  He loved it so much that he requested it over and over again.  When the Boy's parents came to visit, they loved it, too.

So now, that Pennsylvania Girl (me!) is sharing that recipe with you.

INGREDIENTS:

3 pounds (approx.) Pork Roast 1 package dry onion soup mix 1 cup water barbecue sauce sliced American cheese

DIRECTIONS:

Trim as much fat off the the pork roast as possible. Place in the crockpot. Mix package of soup mix with cup of water and pour over roast. Leave in crockpot for 10 hours on low. Take most of the juices out of crockpot leaving about 1/2 cup.

Shred pork roast and pour Barbecue sauce over, stir and let it warm up about 10 minutes. Serve on Hamburger Buns or Steak Rolls with cheese slices.

Um, that's it.  It's ridiculous how easy this is.  But I've served it over and over and it's always a crowd pleaser.  It even looks yummy.  See?

Recipe of the Week - Ginger Melts

It doesn’t matter the time of year.  I am ALWAYS ready to eat Ginger Snaps.  But I do crave them even more when I’m already drinking pumpkin lattes, in a sweater, while watching the leaves fall.  I have an amazing recipe—one we tend to call Ginger Melts at our house, because there’s not much snappy about them…except maybe the speed at which they disappear.  Their tragic flaw?  Refined flour, refined sugar, and shortening.  Don’t get me wrong—I’m not going to sit here and tell you I will never make this recipe again.  My husband worked a 14 hour day a few weeks ago.  I dug for the shortening, dusted it off, and set to work making the bonafides. After that batch, I wondered about a healthy version—one with nothing refined.  My understanding of sugars is growing, so I’ve been trying to mold my kitchen worldview.  I loved my original recipe so much that I thought I would set about modifying it before I searched for a new one.   I was pleasantly surprised when this batch came out just as soft as the originals, and even more “gingery” from the added molasses!  We like this one even better now.  And they continue the name of Ginger Melts!  I am going to continue experimenting (maybe some pureed prunes or dates for a more natural sugar?).  What do you use for sugar? Ginger Melts

2 ½ cups whole wheat or white whole wheat flour 2 tsp. baking soda 2 tsp. ginger 1 tsp. all-spice 1 tsp. nutmeg 2 tsp. cinnamon ½ tsp. salt ¾ cup coconut oil 5 Tbl. molasses 4 Tbl. honey 4 Tbl. Agave 1 egg Flax Seed (optional)

Oven Temp:  350 degrees.  Mix dry ingredients.  In separate bowl, mix wet ingredients.  Stir into dry ingredients until well mixed.  Form into balls (smaller than golf balls, bigger than grapes).  If you want, you can roll them in flax seed (this gives it that “grainy”texture like the ginger snaps that are rolled in sugar).  Place on greased cookie sheet or parchment paper and bake for 10-12 minutes.

Note:  The cookies won’t look/feel done when you take them out, but they are done.  Let them sit for a bit to help them solidify.

If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org

Recipe of the Week - Sante Fe Chicken

All busy parents adore their slow cookers for the benefit of producing delicious meals without having put forth very much effort. It's easy to get stuck in a rut with a slow cooker, so this take on a shedded Mexican chicken is delicious, especially when served over cilantro lime rice!

Crock Pot Santa Fe Chicken Servings: 8 24 oz (1 1/2) lbs chicken breast 14.4 oz can diced tomatoes with mild green chilies 15 oz can black beans 8 oz frozen corn 1/4 cup chopped fresh cilantro 15oz chicken broth 3 scallions, chopped 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin 1 tsp cayenne pepper (to taste) salt to taste Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice -- see other recipe for delicious cilantro lime rice!

My take on Chipotle's Cilantro Lime Rice 1 cup extra long grain rice or basmati rice 1/2 lime, juice of 2 cups water 1 tsp salt 3 tbsp fresh chopped cilantro 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Recipe of the Week - Secret Ingredient Chocolate Chip Peanut Butter Cookies

I have recently been intrigued by desserts based on pureed chickpeas. They taste good, they're relatively healthy and my kids like them. My husband likes them, too, especially if I don't say anything before he eats them! This recipe does require a food processor, but other than that, it's easier to do than a typical cookie recipe. They do have a slightly soft texture, but really do taste delicious. You could also use this unbaked for "truffles" or cookie dough dip!

1 can chickpeas, rinsed 2 teaspoons vanilla extract 1/2 cup plus 3 tablespoons natural peanut butter 1/4 - 1/3 cup honey (I used brown sugar for a more traditional taste. Plus I hoard my honey for tea and toast.) 1 teaspoon baking powder 1/2 cup chocolate chips

Place all ingredients except chocolate chips into the food processor.  Pulse until everything is smooth (about two minutes).  It will be very thick.  At this point I removed the dough to a bowl and folded in the chocolate chips.  You can also add the chocolate chips to the food processor and pulse a couple times.

Scoop teaspoonfuls onto a parchment-lined baking sheet and bake for 15-20 minutes in a 350 degree oven.  (I didn't line my baking sheet.  They stuck a little, but not so much that I couldn't get them off.  I immediately removed them to a cooling rack.)

Makes about 16 cookies.

Adapted from http://eatgood4life.blogspot.ca/2012/06/gluten-free-dark-chocolate-and-peanut.html.

Recipe of the Week - Kale Salad

I'll admit it. When my mother told me about this recipe a few years ago, I dismissed it as a "she's going through a health kick" kind of a thing. I mean really. Raw kale? Isn't that the stuff they use as a garnish beside real food? Then I tried it. Not only is it good, but it has great immune boosting ingredients. There's a reason that they say, "Don't knock it 'til you try it!"  

Kale Salad

2 bunches of kale - Cut off end of stems and chop fine.  Set aside.

Blend the following ingredients until smooth (using blender or food processor): 5 cloves of garlic 1 1/2 Tablespoons curry 1/2 Tablespoon cumin 3/4 cup oilve oil 1/4 cup lemon juice 4 dates 1 Tablespoon sea salt (or table salt :)

Massage dressing into kale.  Refrigerate for 2 hours.  Enjoy!

*image source http://www.kalynskitchen.com/2010/09/recipe-for-raw-kale-salad-with-pecorino.html

If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org

Recipe of the Week - Thai Rice Bowl

My husband is half Chinese, so you can imagine the amount of rice we go through!  He has been a trooper as we have transitioned from white rice to brown rice, and recipes like this have definitely helped!  This dish is so warm and comforting—a wonderfully filling dinner, especially with black beans! The recipe comes from the Food Babe blog (http://foodbabe.com/2012/04/20/thai-rice-bowl/).  The ingredients are all the same, but I changed the preparation to make it a quicker meal.

Thai Rice Bowl 1 cup water 1 cup coconut milk 1 cup brown rice ¼ cup red onion or green onions Handful of fresh cilantro chopped ¼ cup diced carrots 1 tbsp coconut oil 1 tsp ginger root minced (or ¼ tsp. ground ginger) ¼ tsp turmeric ½ tsp sea salt or more to taste (I don’t add the salt and it still tastes fine)

Toppings ¼ tsp lime zest + juice Red pepper flakes Toasted jungle peanuts or raw cashews

  Directions:

1. Sautee onions and carrots in oil, about 5 min.
2. Add spices and sauté about 30 seconds.
3. Add rice and cilantro and stir for about 1 minute.
4. Add liquids, bring to boil.
5. Reduce heat, cover, and simmer 20+ minutes.

  If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org

Recipe of the Week - Refrigerator Dough Rolls

I love holidays. Especially ones I get to spend with my family since childhood meals have been a big part of our celebrations. As a kid (okay, and even as an adult), it didn’t feel like a “holiday” unless my mom made one of her roll recipes. As an adult, her refrigerator dough recipe has become my favorite. It’s the base of many favorite holiday meals including our annual Christmas Eve dinner of chili and cinnamon rolls. The best part of it, however, is the fact that you can make up a big batch of dough one day and have fresh rolls for up to two weeks!

Dough: 1 package yeast 1/2 cup warm water 1 tablespoon sugar 2 cups warm water 3/4 cups oil 1 tablespoon salt 3/4 cup sugar 1 egg, beaten 7-8 cups flour

Directions: Combine the first three ingredients in small bowl and soften yeast. Combine water, oil, sugar, egg and salt. Stir in 2 cups of flour. Add yeast mixture. Gradually add the rest of flour 1 cup at a time. Knead until smooth. Put dough into large oiled/butter/sprayed bowl and cover until dough has doubled in size. From here you can make up desired number of rolls and let rise. Bake at 350 for 10-20 minutes depending on size. Brush with melted butter if desired. Put any leftover dough in an air tight container and keep in fridge for up to two weeks.

  If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org

Recipe of the Week - Sweet Potato Casserole

My favorite part of Thanksgiving is the Sweet Potato Casserole. Those of you who attended the Café a few weeks ago know why. It’s sweet yet salty, creamy yet crunchy. I eat the leftovers for breakfast, lunch and dinner all weekend long if I’m lucky enough to have any leftovers. This year I’ll probably get smart and do what I did for the Café – double the recipe and prepare my own little bowl just in case! Sweet Potato Casserole 3 cups sweet potato, drained ½ cup sugar ½ tsp salt 2 eggs 1 stick of butter ½ cup milk 1 tsp vanilla ¼ tsp cinnamon

Topping ½ cup sugar 1/3 cup flour 1 stick butter Optional – pecans and/or walnuts

Mix all together. Put in casserole dish. Cover with topping. Bake at 350 for 35-45 minutes uncovered.

**The most important thing to remember about this recipe is that you can (and should) cut the butter and sugar in half and you will not taste a difference.  I’ve also used raw sugar instead of cane and I always use whole wheat (white) flour. Enjoy!

  If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org

Recipe of the Week - Easy Breaded Chicken Cutlets

This is my go-to recipe when I don't know what to do for dinner and I don't have much time. I love that you don't need many ingredients and the mustard really insures that the chicken will stay moist. Enjoy! Ingredients:

4 boneless, skinless chicken breasts 1 Tablespoon mustard of your choice (I love using Dijon!) Italian breadcrumbs 1 Tablespoon desired oil (I use coconut, but any kind will do)

Directions:

Melt oil on medium heat in frying pan. If desired, cut chicken breasts in half (long ways) for quicker cooking time. Brush mustard on both sides of chicken. Coat both sides with bread crumbs. Place chicken in frying pan and cook approximately 5-7 minutes on each side or until chicken is no longer pink in the middle.

If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org

Recipe of the Week - Lasagna Soup

I first made this soup last winter and it was such a hit with the family that it's become a regular rotation. The soup really tastes like lasagna! My husband wasn't sure about it when he tried the soup alone but when you combine it with the "cheesy yum" it really pulls together and tastes like its namesake. The soup easily adapts to changes, and I've included some of my previous alterations in {} based on what I had on hand and what I could find locally at the time. I have a hard time getting my daughter to eat most meat, but have recently learned that she loves spaghetti, so this is a great way to get a little extra protein in her diet. Serve with some crusty bread for dipping, and enjoy!

For the Soup: 2 tsp. olive oil 1-1/2 lbs. Italian sausage {I used ground beef and ground pork with no ill affects on flavor} 3 c. chopped onions 4 garlic cloves, minced 2 tsp. dried oregano 1/2 tsp. crushed red pepper flakes 2 T. tomato paste 1 28-oz. can fire roasted diced tomatoes {I've used basil, oregano, garlic tomatoes; or home canned tomatoes with extra herbs} 2 bay leaves 6 c. chicken stock 8 oz. mafalda or fusilli pasta {I've used a variety of spiral and medium shells, we actually prefer the shells because they "cup" the liquid} 1/2 c. finely chopped fresh basil leaves salt and freshly ground black pepper, to taste

for the cheesy yum: 8 oz. ricotta 1/2 c. grated Parmesan cheese {Asiago works well too!} 1/4 tsp. salt pinch of freshly ground pepper

2 c. shredded mozzarella cheese {even without mozzarella, it's delicious}

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings: 8

Recipe source: http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/

Recipe of the Week - Sweet Potato Biscuits

In our house, we thank God for our daily sweet potatoes.  They have become such a staple, not only because of their awesome nutritional value, but because they’re just plain scrumptious and versatile.  I was thrilled when I came across a Sweet Potato Biscuit recipe by Martha Stewart.  I have no doubt that the great Martha’s recipe is delicious, but I immediately set to work modifying it.  I am allergic to milk, so we couldn’t use cow’s milk and butter.  We’ve also cut out refined flours and sugars at our house, so I knew I would want to substitute the flour and sugar it called for.  The recipe below is the first batch I tried with all the changes.  They turned out perfectly—I think the moistness of the sweet potatoes makes them pretty fool-proof, so feel free to experiment!  They are now vegan, amazing, and a weekly occurrence.  To elevate them even more, serve them with honey or apple butter!

 Sweet Potato Biscuits

1 pound sweet potatoes

2½ cups white whole wheat 4 teaspoons baking powder 1 teaspoon salt ¼ teaspoon cayenne pepper 8 tablespoons (1 stick) unsalted butter, chilled [To make this vegan, I use soy free earth balance spread.] 2 tablespoons honey ¼ cup milk [I use coconut milk.]

1. Heat oven to 400.  Peel sweet potatoes, roughly chop , and steam in rice cooker.  You could also prick with a fork, bake until done, and scoop out the flesh.  You should have about 11/4 cups of puree.
2. In a mixing bowl, combine the dry ingredients.  Cut in butter until mixture resembles coarse meal.
3. In another bowl, whisk together milk, honey, and sweet-potato puree.  Add to dry ingredients, and mix until well combined.
4. Place dough on lightly floured board, knead once or twice, and pat out to ½ inch thick.  Cut out biscuits with a floured 2-inch-round cutter (I have a specific drinking glass that works well for this). Bake on parchment-lined baking sheet for about 20+ minutes, or until golden brown.
5. Eat half of them immediately.  Quickly!  Before anyone else comes in the room.

If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at: submissions@themotherhoodcollective.org

Recipe of the Week - White Chocolate Snack Mix

Making this "snack mix" at Christmas time has become a tradition in my extended family. We also call it "Christmas Crack" because it is addictive! I don't even like white chocolate and I could eat a whole recipe of this! After our children were born, my husband decided that we should call it "Christmas Snack" instead of "Christmas Crack." You can decide for yourself what you'd like to call it. Buy red and green M&Ms to make it more Christmas-y. You can also dye the melted white chocolate with food coloring if you like. Work quickly. The white chocolate cools and hardens in a short amount of time. 10 oz mini pretzels 5 cups cheerios 5 cups corn chex 2 cups salted peanuts 14 oz M&Ms 2 11 oz packages of white chocolate chips 3 T vegetable oil

Line three baking sheets with waxed paper. (You can also tape a long piece of waxed paper to the counter or your dining room table. It's easier to work with this way.) In a large bowl combine all ingredients except white chocolate chips and oil. Heat white chocolate chips and oil in the microwave on medium-high for two minutes, stirring once. Microwave on high for 10 seconds. Stir until smooth. Pour over cereal and mix well. Spread onto prepared sheets. Allow to cool and then break apart and store in airtight containers.

Recipe and photo from allrecipes.com.

If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org

Recipe of the Week - Pumpkin Cookies

 

These are a fall family favorite in the Earl household. We typically only last a few days without before making a new batch. The best thing about them, besides the taste, is they can be relatively healthy if you follow my directions in bold and avoid the frosting. They are delicious both ways; I prefer them without the frosting but they make a festive addition to any party if you frost and top with a piece of candy corn.

Pumpkin Cookies 2 cups flour – I use whole wheat flour. 1 cup quick oats 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup butter softened – I substitute at least ½ cup coconut oil. 1 cup firmly packed brown sugar – I only use ½ cup and sometimes replace with honey. 1 cup of sugar -  I only use ½ cup of raw cane sugar. 1 egg 1 teaspoon vanilla 1 cup Libby’s Solid Pack Pumpkin 1 cup semi sweet chocolate chips or M&M’s (optional) I skip this. 1 cup raisins (optional) – I skip this. 1 cup nuts (optional) – I skip this.

Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin,  mixing well after each addition. Stir in morsels. Drop dough, using cookie scoop or teaspoon, onto lightly greased cookie sheet. Bake 10-11 minutes until cookies are firm and lightly browned.  This recipe will make close to 60 cookies.

Cream Cheese Frosting 1, 3-ounce package cream cheese 1/4 cup butter 1 teaspoon vanilla 2 cups powdered sugar

In a mixer bowl beat together cream cheese, butter and vanilla till light and fluffy. Gradually add powdered sugar, beating until smooth.

Recipe of the Week - Goat Curry

Have you tried goat meat? Goat meat is an up-and-coming meat here in the United States, but comprises 63% of all red meat consumed worldwide. This mainly does with the economics of raising goats (versus cattle and other protein sources) as goats are very hardy and can live in sparsely vegetated areas where other animals cannot. All that aside, goat meat is a lean meat, with fewer calories and fat grams while maintaining comparable protein levels versus other popular meats (see http://www.aces.edu/pubs/docs/U/UNP-0061/ for more information).

However, most of us approach goat meat with a "what do I do with THIS?" attitude. Trust me, I've been there. Here's one of our favorite ways to serve goat meat, and even my toddler loves it. I like this recipe because while it's labor intensive at the start, it cooks slowly on its own. I normally start making it during naptime. It's also nice to have a relatively simple curry recipe that doesn't require an exorbitant amount of exotic spices!

Goat Curry - Serves: 8

4 lb bone-in goat meat (we prefer a shoulder or flank roast) 4 tbsp vegetable oil or ghee 2 large onions, chopped 2 tbsp grated or finely chopped fresh ginger root 2 tbsp Madras or other good quality curry powder 2 tbsp curry paste 1 cinnamon stick 1 3/4 cup coconut milk 1 3/4 cup diced or crushed tomatoes, with juices 1 cup chicken stock (or water) salt, to taste

In large, heavy dutch oven or saucepan with lid, heat 2tbsp of oil over medium high heat. Add goat meat in single layer and cook in batches until browned all over.

Heat remaining 2tbsp of oil in large heavy skillet over medium heat. Add onions and cook a minute or two. Add ginger root; cook until golden brown and carmelized, about 10min. Add curry powder, curry paste, and cinnamon stick; cook a couple of minutes or more until aromatic. Add to goat mixture. Add coconut milk and tomatoes. Add chicken stock, adding a little more if necessary to cover meat. Bring mixture to a boil; reduce heat to low and cook, partially covered 2-3 hours or until goat meat is soft and just falling off bones. Remove bones. Taste; add salt.

Cool curry, then place in fridge until fat congeals on surface. Remove fat. (TIP: If you're using local, pasture-raised goat meat, you will likely be able to skip this step as most pasture-raised meats are lower in fat).

Serve with smashed potatoes, rice, or noodles. We prefer it over potatoes. If you want to get fancy or authentic, serve with raita (plain yogurt mixed with grated cucumber), chutneys, or Indian pickles. But we never do. ;-)

Recipe from: http://www.marionkane.com/recipe-2/melissa-leithwood-is-championing-goat-meat-no-idding/

Recipe of the Week - No Knead Bread

For me, any season is good bread season, but I must say that as the months grow darker and colder, my desire for something warm and yummy grows stronger. This recipe is called No-Knead Bread, but you might as well call it Italian Bread Straight from a New York Bakery. It is quick, inexpensive, practically fool proof and absolutely delicious! The only catch is, you have the remember to make it the day before you want it because it needs to rise overnight. My friend Julie shared this recipe with me years ago and it has been a favorite go-to recipe ever since. It is adapted from this recipe, only I'm lazy and have skipped a few steps and I'm here to say it didn't matter!

Time:

About 5 mins. to prepare plus 14 to 20 hours rising

Ingredients:

3 cups all purpose or bread flour

¼ teaspoon instant yeast

3/4 Tablespoon Kosher salt or 1 teaspoon table salt

1 1/2 cups warm water

Things you'll need that you may not have already:

Heavy pot with lid (cast iron, enamel, Pyrex or ceramic). I bought my cast iron one at TJ Maxx. It was $40, but oh so worth it!

Parchment paper

Instructions:

1. THE DAY BEFORE combine flour, yeast, salt and water in large bowl, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap or lid. Let dough rest at least 12 hours, preferably about 18, at warm room temperature.

2. THE NEXT DAY fold dough over on itself once or twice. Cover loosely with plastic wrap or lid and let rise another 2 hours.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Line a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) with parchment paper and place in oven as it heats. When dough is ready, carefully remove pot from oven. Plop dough in. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 20 minutes, until loaf is beautifully browned. Cool on a rack.

4. Slice. Eat plain, smothered with butter or dipped in olive oil and balsamic vinegar. Declare yourself an Italian culinary master!

*image source http://www.thefreshloaf.com/recipes/italianbread