Cooking with Coop
Homemade Almond-Cranberry Granola
- 4C. old fashioned oats
- 1t. cinnamon
- ½ t. salt
- 1 C. dried fruit
- 1 C. nuts
- 5 T. coconut oil
- 1 t. vanilla
- ½ C. pure maple syrup
- 2 egg whites
- Preheat the oven to 300°.
- Mix the oats, salt, cinnamon, fruit & nuts in a bowl.
- In a separate bowl, whisk together coconut oil, vanilla, maple syrup and egg whites.
- Pour the wet ingredients in with dry ingredients and mix thoroughly..
- Put on parchment lined baking sheets in the shape of a wreath.
- Bake 25-30 minutes, let cool 15 minutes.
Homemade Almond Milk
1 C. raw almonds
3-4 C. water
Cheesecloth or a nut bag (not to be confused with your least favorite co-worker…)
Optional: Pure maple syrup, vanilla or honey
Breaded Dijon Pork Tenderloin with Healthy Homemade Applesauce
- 1lb. pork tenderloin
- 1T. Dijon mustard
- ½ C. whole wheat bread crumbs
- ½ t. thyme
- ½ t. sea salt
- ¼ t. caraway seeds
- ¼ t. fennel seeds
- ¼ t. black pepper
- Olive oil
- Preheat oven to 400°
- Heat olive oil in a skillet on medium high heat
- Combine bread crumbs and spices in a shallow baking dish and mix well.
- Brush pork tenderloin with Dijon mustard
- Roll pork tenderloin in bread crumb mixture until well coated.
- Add pork and cook for about 2 minutes each side or until light brown.
- Transfer to a baking sheet and bake for 20-25 minutes.
- Remove from oven and place meat on a cutting board and cover with tin foil; let it rest for at least 10 minutes.
Healthy Homemade Applesauce
- 2-3 apples-diced in small pieces.
- ½ C. + 1 ½ t. pure apple juice
- 1 ½ t. cornstarch
- ¼ C. pure maple syrup
- Heat apples in a saucepan with ½ C. apple juice and maple syrup until soft, about 10 minutes
- Whisk 1 ½ t. apple juice and cornstarch on a small bowl, add to apples and stir until thickened.
- Serve on top of the pork tenderloin
Sweet Potato –Kale Mash
- 2 sweet potatoes-peeled and diced
- 7 C. kale- chopped into small pieces
- 2 T. honey
- ¼ C. almond milk
- Bring a pot of water to a boil, add the potatoes and continue boiling for 10 minutes
- Add the kale and cook for additional 10 minutes
- Drain and put back into the pan
- Mash the potatoes and continue to mix the kale.
- Add the honey and milk and mix thoroughly.
Yummy Peanut butter Dog Snacks
- 2 C. whole wheat flour
- 1 ½ t. baking powder
- 1/3 C. smooth natural or organic peanut butter
- 1 C. hot water or 1 C. skim milk
- Optional: 1 egg (it’s awesome for a shiny coat)
Preheat the oven to 375°F.
- Mix together the flour and baking powder in a big bowl.
- In a separate bowl, mix together the peanut butter and hot water until smooth. Slowly add the dry mixture and mix well. Add a little more water or milk if the dough is too dry, or flour if it’s too wet.
- Scoop out small spoonful’s of dough and roll into balls on your hands (wet hands work best)
- Set the balls onto a lightly greased cookie sheet and flatten with a fork.
- Bake for 20-25 minutes or until lightly brown.
An amazing, yummy, healthy, energizing breakfast meal-all in a COOKIE!!
- 1C. whole wheat flour –a smidge more may be needed.
- 1 1/2 C. quick cooking oatmeal- do not use instant
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 to 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1/2C. honey
- 1/2C. oil
- 1/2 C. peanut butter
- 1 large egg (beat with 1 tablespoon water)
- 1 to 3 teaspoons vanilla extract
Extrees and Other Ideas
- ½-1 C. raisins or dried cranberries, dried blueberries (any dried fruit)
- ½ C. dark chocolate chips
- 1/2 -1C. almonds
- Substitute 2 T. molasses for the peanut butter for a gingerbread flavored cookie.
1. In a medium bowl, mix all the dry ingredients together.
2. In a large bowl, beat egg with water.
3. Add the remaining wet ingredients to bowl and mix together. Tip: When measuring out the honey, measure the oil first then use the same cup for the honey. Your honey won’t stick to the cup. Or spray the measuring cup with cooking oil spray if you’re not using oil.
4. Mix the dry ingredients into the wet ingredients. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn’t binding together very well, you may wish to add an egg white.
5. Cool the mix for 30 minutes in the refrigerator.
6. Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
7. Line a baking sheet with parchment paper. Drop by rounded teaspoonfuls onto the baking sheet. Press down with a fork to ensure even cooking.
8. Bake for about 10-12 minutes or until golden on the bottom of the cookie. Place cookies on rack to cool for 5 minutes. The cookies freeze very well and make a great snack! Enjoy.
Sweet Home Arizona
A Delicious Sweet Potato Soup You’ll Like UHH….Loo-OT
- 1T. olive oil
- 1 onion-diced
- 3 gloves of garlic-minced
- 1t. ground ginger
- 2 large sweet potatoes-peeled and diced
- 1 can diced tomatoes + 1/2 C. water
- 1/2 C. natural creamy peanut butter
- 4C. chicken broth
- 2t. cumin
- 1/4 t. cayenne pepper
- 1/4t. cinnamon
- 1/4t. sea salt
- 8C. kale
- 1/2C. fresh cilantro, chopped
1. Sautee the onion, garlic and ginger with the oil in a Dutch oven on medium heat until soft, about 3-4 minutes.
2. Add the potatoes, tomatoes, water, peanut butter, chicken broth, cumin, cayenne pepper, cinnamon and sea salt.
3. Bring to a boil, reduce heat and simmer until potatoes are soft about 10-12 minutes.
4. Add the kale and continue to simmer until wilted about 3 minutes.
5. Stir in cilantro.
6. YOU WILL LOVE, LOVE it!!
Chicken Thigh Kale Storm
A fast, easy, super healthy, one dish, no mess dinner!
- 2T. olive oil
- 5-6 chicken thighs
- 1 ½ t. cumim
- 1 ½ t. thyme
- 1 small onion- diced
- 2 gloves of garlic-diced
- 2 C. rice
- 2 ½ C. chicken broth
- 4C. Kale- torn into small pieces
1. Combine cumin and thyme in a small bowl.
2. Sprinkle half of the spice mixture on both sides of the chicken thighs.
3. Heat 1T. olive oil in a skillet on medium high heat.
4. Add chicken and cook until golden brown on each side; about 2-3 minutes each side.
5. Transfer to a plate and cover.
6. Add the remaining 1T. oil and the onion to the skillet and cook 2-3 minutes unitl soft.
7. Add the garlic and rice and cook 1-2 minutes until rice is toasted.
8. Add the kale and sprinkle the spices on top and gently stir-be careful, this could get a little messy…
9. Pour in the chicken broth, snuggle the chicken thighs and any accumulated juices on top of the kale and reduce heat to medium-low and cover. Cook for 10-12 minutes.
This is a GREAT recipe for WHAT IS GOING ON WITH THE WEATHER!!
Warm the FREAK UP with this deeeellicious home made soup recipe and the BONUS is that is FUUUULLLLL of AWESOME nutrients that will help your immune system fight off any gross flu or cold that you may be subjected to at the moment. Besides, it sounds like you may have nothin’ but time on your hands if your car won’t start because IT’S FROZEN and the schools are closed!!
Old Fashioned Chicken Soup with Kale
- 1 Whole chicken
- 4 Chicken breasts
- 4 C. Chicken broth (one box of broth equals 4 cups)
- 1 Bunch of celery
- 1 Bag of carrots
- 1 Medium yellow onion
- 1 Bunch of parsley
- 2-3 Bay leaves
- 1 bunch of kale torn into pieces
- 1 bunch of Spinach-stems removed.
- Sea salt to taste
- Take 4-5 stalks of celery and set aside.
- Take 4-5 carrots and set aside.
- Take half of the bunch of parsley and set aside
- Put the whole chicken in a Dutch oven and add enough water to cover it.
- Add in half of the chicken broth.
- Chop the onion, remaining celery and carrots and put in the Dutch oven with the chicken.
- Add in the parsley and bay leaves.
- Bring to a boil; spooning off the foamy stuff as is accumulates.
- Turn down heat to a simmer.
- Cook for at about an hour, spooning off the foamy stuff as best as you can and stir occasionally.
- In the meantime, chop the remaining celery into about 1 inch pieces.
- Cut the carrots into stew size pieces; I try to cut them in funky shapes about an inch in size.
- Remove the stems from the parsley and finely chop.
- When the chicken is done, take it out and put it in a large bowl to cool.
- Using a strainer, strain the broth into another large pot or bowl.
- Throw away the cooked veggies.
- Put the stock back in the Dutch oven on the stove, adding in the second half of chicken broth.
- Add the celery, carrots and parsley. Add some sea salt and pepper.
- Bring to a simmer and cook about 15-20 minutes.
- Add the kale and spinach and stir.
- Remove the chicken from the bone.
- Tear apart the precooked chicken breasts.
- Add the chicken to the pot and stir.
Zucchini; Don’t overcook it, no one likes a soggy zucchini….
Baked French Toast
- 2 C. light brown sugar
- 1 stick butter
- 4 T. of vanilla
- 4 eggs
- 1 ¾ C. vanilla almond milk
- 1 loaf Italian or French Bread cut into 1 inch thick slices
- cinnamon to taste
Preheat oven to 375°
- Melt butter or margarine in microwave.
- Blend brown sugar, melted butter and 2 tablespoons vanilla in a small bowl
- Evenly spread brown sugar and butter into 13 x 8 inch baking dish.
- Whisk eggs, milk and remaining flavoring in a shallow bowl until well blended.
- Dip each bread slice into egg mixture, soaking both sides.
- Set bread on top of brown sugar mixture in baking dish.
- Sprinkle evenly with cinnamon to taste. (At this point you can refrigerate).
- Bake 20 to 25 minutes or until golden brown.
- When ready to serve, flip each slice of bread over so glazed side is up.
- Serve hot.
Tip- If you are baking from the refrigerator change the cooking time to about 10 minutes more.