Monday, December 29, 2014

Unbelievable Vegan Chocolate Chip Cookies

Lazy afternoon, and I wanted something sweet.      Using the ingredients I had in my kitchen, this is what I came up with. A very delicious crunchy cookie on the outside, and cakey cookie on the inside. BEST of all, ITS VEGAN !!!

I think you're going to really like this one!





Serves:    
24 cookies



Prep Time:
10 minute



Cook Time:  
11 min per batch



Cooking Method:  baking



Ingredients

1 Banana smashed
1/4 C olive oil
1/2 C light Brouwn Sugar
1 T vanilla
1/2 t. Baking powder
1/2 t. baking soda
1/2 t. Salt
1C flour
1/2 walnut-chopped
1/3 ( heaping ) C rolled oats
1/3 C vegan chic. Chips

Set oven at 350°F

** Gather all ingredients measured out ready to use.
**in a separate bowl add your flour salt baking powder and baking soda together (sift to remove any lumps)
 
Set aside

** prepare cookie sheets with parchment paper or lightly oil to prevent sticking



 
Directions


•In a medium mixing bowl, smash one banana (no lumps)

• add your olive oil to banana, mix together well

• add your brown sugar & vanilla to the banana mixture, mix together well no (lumps)

•• now add your flour mixture.  Mix until incorporated (do not over mix) OVER MIXING WILL MAKE YOUR COOKIE TOUGH!

• add your oats, chocolate chips and nuts, 
mix well

• using a # 50 ice cream scoop, place 2 inches apart on COOL prepared cookie sheet (parchment paper) or lightly oil pan 

• with two WET fingers  (and lightly press your cookie dough into rounds

• bake for 11 minutes, this will make a soft center cookie


•• immediately remove from cookie sheet and place on cooling rack

MAKE SURE COOKIE SHEETS ARE COMPLETELY COOLED BEFORE ADDING MORE COOKIE DOUGH

Stir in air tight container or zip-lock bag.

ENJOY !

Sunday, December 28, 2014

TUSCAN ZUPPA


Areatha's Story

My sister and I are true Foodies, and one of the things we enjoy doing is; trying to guess how to make dishes we love in restaurants; at home. Heres one we got right...or real close to the real thing.

This is my son's favorite soup of all time! He'll eat this on a burning hot day......go figure. :)


Prep Time:


10 Min


Cook Time:


30 Min


Cooking Method:


Stove Top

Ingredients

* DO NOT WASH POT WHILE MAKING THIS SOUP, THE FLAVOR IS IN THE CRUSTY STUFF (SMILE)


1 lb ground italian sausage, hot or mild 1 c chicken stock 1 c potatoes, new red (cubed) 1 c kale (washed and chopped ) 1 c heavy whipping cream 1 pinch red pepper flakes (optional)

Directions Step-By-Step

1 Brown Italian sausage, set aside ( pour off excess oil) *


 2 Add stock, potatoes, kale and sausage to pot (Flakes optional) 3 bring to boil (no lid) for 8 min.

 4 while stiring occasionally





SLOWLY add heavy cream


5 simmer on LOW for 15 min. or till poptatoe and kale are tender


salt and peper to your taste


ENJOY !

Sunday, October 12, 2014

Curry/Cocnut Chicken Lettuce Wrap


This dish is made with all the ingredient that have been okayed by JJ Smith, in the Green Smoothie Challenge food list.

Serving Size: 2 Wraps

You'll need:
  2 large lettuce leaves
 1 chicken tender 
 1 C frozen vegetables (your choice)
 1/3 C coconut milk
 1/3 C chicken stock (reduced sodium)
   Indian spice blend (below)

* Cut chicken tender into bite-size pieces
*Season with Indian spice blend, salt,  pepper and cayenne (optional)
* Pour 1/3 cup of coconut milk. 
* frozen mixed vegetables ( set a side ready to use )

1)  In a nonstick or prepared pan sauté your frozen vegetables.  Sprinkle a little Indian spice blend over vegetables. Cook till unthawed.
2). Remove from pan, pour vegetables and liquid into a holding dish.

3) add season chicken into pan sauté until white in color.

4) wants chicken is white in color and vegetable and liquid back to Pan, mix well.

5) add chicken, stock and coconut milk.

6) bring to boil.  Reduce heat and simmer till half of liquid is gone. * stir occasionally.
This dish is made with all the ingredient that have been okayed by JJ Smith, in the Green Smoothie Challenge food list.

7) spoon in washed and prepared lettuce leaves.  Garnish with chickpeas and cilantro.

 ENJOY !

Tuesday, June 3, 2014

Stage 4 Colon Cancer Survivor





It feels so good to make it this far

And I didn't think I could take it so long

There were days I wanted to quit

I said surely this is it but I held on


And I watched as so called friends turned and walked away

It hurt so much I didn't have words to say

But even when my day turns to night and nothin' seems just right

Lord, I thank You for, for my life


For my life, Lord, I thank You

For every victory in You I've seen

And all the moments I know it was You who kept me

So I thank You for, for my life


And I watched you take my family from there to here

And when times where a little rough, God, I know You were near

And the moments I thought I'd fail, I was reminded of your nails

So I held on


And if I never live to see another day

There is nothin' I would change or take away

I've had so many ups that they far outweigh my downs

Lord, I thank You for my life


For my life, Lord, I thank You

For every victory in You I've seen

And for the moments God I know You kept me, Yeah

Lord I just thank You for, for my life


I realized some didn't make it

I could've been one of the ones who lost my way

And there was times, Lord, I knew I almost went crazy

But I'm still here with my life


For my life, Lord, I thank You

For every victory in You I've seen

And for the moments that I know, I know you kept me, yes Lord, it was You who kept me

So I thank You, Thank you Jesus for, for my life


It may not be all that I'd hope for

And every dream has not yet been realized

But to see Your face one day, God

I know it's all gonna be worth it


Yeah, yeah


So I thank You, for, thank You for every mountain, every valley

God, everythin' You brought me through, thank You for, I know, I know it was You

I just wanna take the time to say thank You Jesus, for my life

Tuesday, February 25, 2014

Vegetarian Chili My Way


INGREDIENTS

  • PREP ALL INGREDIENTS BEFORE COOKING !
  • 2 Tbsp oil for sauteing vegetables
  • 2 large shallots diced
  • 2 1/2 c peppers, tricolored diced medium size
  • corn fresh, frozen or 1 can
  • 1 c frozen cumbo vegetables
  • 1/2 pkg taco seasoning mix
  • 1 pkg chilli powder
  • dash(es) paprika
  • 1 Tbsp cumin
  • 2 Tbsp garlic crushed
  • 2 dash(es) tumeric (optional)
  • roma tomatoes copped
  • 1 can(s) stewed tomatoes, mexican w/chilles
  • dash(es) sugar ( to control any bitterness from tomato)
  • 1/2 can(s) chipotle pepper w/sauce in can (optional)
  • 3 c water
  • can(s) black beans drained and rinsed
  • 1 can(s) chick peas drained and rinced

Directions

  1. Heat oil and saute shallots and peppers until onions are almost transparent
  2. Add corn and gumbo veggies to pot, saute 3 min.
  3. Add all dry seasoning to pot
  4. Cook for approx. 2 min. stiring to mix well
  5. Add all tomatoes and 2 1/2cups water stir well TASTE, add sugar, TASTE (add more suger if bitter) a little at a time. Cook for 10 min. covered with lid
  6. Add peas and beans to pot
  7. If chipotle pepper is used, mix in blender with 1/2 cup water. Then add to pot. TASTE PEPPERS ARE HOT Cook for 20 min. on low flame
  8. I top with sour cream (if too spicy) cheese and scallion optional
  9.  ENJOY !

Monday, February 24, 2014

Great site.... Check it out

<a href="http://cherishedbliss.com" target="_blank" ><img src="http://cherishedbliss.com/wp-content/uploads/2013/09/MMJ-Button.jpg" alt="" /></a>

Friday, February 21, 2014

You tube Channel

http://youtu.be/6Hxn1mqucW8


I'm DOING IT!  I'm finally started my YouTube channel.  Take a look.


For these beautiful desert truffle bowls.


Monday, February 17, 2014

Jamaican Rice


1. C. Rice
1. Can red beans (kidney) w/ liquid
1. Can Coconut Milk
1. C.  Water
1. Onion (chopped)
1. Garlic Clove (chopped)
Salt to taste
1. tsp. Cayanne pepper (optional)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In a medium sized pot, place  ALL INGREDIENTS inside; mix well. 

Place over medium heat, with lid on.

Bring to a boil.

 Lower heat to simmer until rice is tender.

Garnish with green onion

ENJOY (cooking101)


Wednesday, January 8, 2014

Wonderful Clean Eating Cookies


These little gems are chewy, tasty and surprisingly sweet.  A JAP Freind introduced in to this special treat. I found my self in the kitchen at 4 am this morning.  That's a whole different story.  Well, I couldn't wait to try this recipe. To my surprise these are very good moist and sweet.  It's just enough sweetness to satisfy a craving. NO SUGAR ADDED !


It take 2 min. To put this recipe together. I just love recipes you can dump and stir. 
I think these would be idea for snacks or even breakfast bars, needless to say this is my breakfast this morning, these little gems and a cup of tea.  I'm snowed in so this morning it's the best I can do. I'm going to name them.....
              "Stormy Oat Gems"


I promise you you won't be disappointed tried these as soon as possible.  Write me back let me know what you think, and as always Enjoycooking !


Monday, January 6, 2014

Veggie & Bean Chili


I'm snowed in and trying to stay as close as I can to clean eating. Using what I have in my kitchen, I came up with this chilli. I love soups and chilli when it is cold out side. I hope you enjoy !


Ingredients

  • PREP ALL INGREDIENTS BEFORE COOKING !
  • 2 Tbsp oil for sauteing vegetables
  • 2 large shallots diced
  • 2 1/2 c peppers, tricolored diced medium size
  • corn fresh, frozen or 1 can
  • 1 c frozen cumbo vegetables
  • 1/2 pkg taco seasoning mix
  • 1 pkg chilli powder
  • dash(es) paprika
  • 1 Tbsp cumin
  • 2 Tbsp garlic crushed
  • 2 dash(es) tumeric (optional)
  • roma tomatoes copped
  • 1 can(s) stewed tomatoes, mexican w/chilles
  • dash(es) sugar ( to control any bitterness from tomato)
  • 1/2 can(s) chipotle pepper w/sauce in can (optional)
  • 3 c water
  • can(s) black beans drained and rinsed
  • 1 can(s) chick peas drained and rinced

Directions

  1. Heat oil and saute shallots and peppers until onions are almost transparent
  2. Add corn and gumbo veggies to pot, saute 3 min.
  3. Add all dry seasoning to pot
  4. Cook for approx. 2 min. stiring to mix well
  5. Add all tomatoes and 2 1/2cups water stir well TASTE, add sugar, TASTE (add more suger if bitter) a little at a time. Cook for 10 min. covered with lid
  6. Add peas and beans to pot
  7. If chipotle pepper is used, mix in blender with 1/2 cup water. Then add to pot. TASTE PEPPERS ARE HOT Cook for 20 min. on low flame
  8. I top with sour cream (if too spicy) cheese and scallion optional
  9.  ENJOY !



Wednesday, January 1, 2014

How to store your fruit and vegetables


Tired of coming home after grocery shopping you sit your vegetables down and before you know it, there no good. Money gone down the drain, well hopefully this will help. Take a look...

http://www.vegetariantimes.com/article/spoiled-rotten-how-to-store-fruits-and-vegetables/