Applesauce Oatmeal Muffins

I made these for a source of something sweet and dense during my 30-day Eat Clean challenge. I have always put oatmeal and sweet into the same category, so it threw me when I tasted the batter and it was NOT sweet. I was tempted to add some maple syrup or honey or raw sugar, but instead, I added enough currants and raisins that it sweetened it up for me that way.

I made an extra batch since I was dirtying the dishes anyway and put them in the freezer to get out as I want them.

The only thing I did differently than the recipe calls for was used Wildtree's butter flavored grapeseed oil instead of canola oil, I used whole flax seeds instead of ground and I added chopped pecans. Now that I have adjusted to no added sugar, I am enjoying them a lot. I got the recipe from Sparkpeople.

Applesauce Oatmeal Muffins

1 Cup dry old fashioned oatmeal
1 Cup unsweetened applesauce (I make my own all the time)
1/2 Cup almond milk (unsweetend) Can use other milk if desired
2 egg whites, beaten
2 Tablespoon ground flax seed
2 Tablespoons plus one teaspoon of canola (or grapeseed) oil
1 Tablespoon baking powder
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 Cup whole wheat flour
1/4 Cup dried cranberries, cherries and/or raisins

Method: Preheat oven to 350* F. Prepare muffin tin by lining with paper or silicone liners. I greased them with coconut oil.

Combine Oatmeal, applesauce, milk, eggs, flax and and oil in medium bowl. In another medium bowl, combine dry ingredients, including dried fruit. Make a well in the center of the dry ingredients and pour wet ingredients into it. Stir until all ingredients are just combined.

Divide batter into 12 muffin cups. Bake for 15 to 20 minutes.

Cheesy Egg Bake

This is one of 3 recipes I used out of EveryDay with Rachel Ray for our make-ahead Christmas breakfast. The other two recipes were Mixed Citrus Salad and Brown Sugar Coffee Cake. I halved this recipe since it was just for my husband and I and our two small children. It was delicious!

From EveryDay with Rachel Ray December 2012 issue. 

Cheesy Egg Bake
Serves 8-10 Prep 30 Min Bake 45 Min

2 TBSP butter (I used Wildtree's Butter Flavored Grapeseed Oil)
1 and 1/2 lbs mini sweet peppers or red bell peppers, seeded and cut crosswise 1/4 inch thick. (I had roasted a few red bell pepper last week and had them in the fridge so I just used those.)
Salt and Pepper (I used 1/4 tsp Wildtree's Rancher Steak Rub)
1/4 cup chopped flat leaf parsley
6 TBSP snipped fresh chives
10 large eggs
4 cups whole milk
12 slices (1/2 inch thick) white bread
2 and 1/2 cups coarsely shredded gruyere (Since I have no clue what gruyere is, I used shredded white cheddar cheese. It worked great =)

Grease a 9X13 baking dish. In large skillet, heat butter (or grapeseed oil if using.) Add the peppers and a pinch of salt and cook, stirring until peppers are softened. Stir in parsley and 3 TBSP chives.

In large bowl, whisk together eggs, salt and pepper (or steak rub). Whisk in the milk.

In prepared dish, arrange 6 bread slices in single layer, cutting to fit, if needed. Top with the pepper mixture and 1 cup cheese, the with the remaining bread. Pour the egg mixture over the second layer of bread and top with remaining cheese. (This can be made the night before and ready for the oven Christmas morning.)

Preheat oven to 350 degrees. Bake until puffed and brown, about 45 minutes. Let cool for 10 minutes. Sprinkle with remaining 3 TBSP chives.

Cheesy Egg Bake - without extra chives on top

Our pretty plates on Christmas morning! Thanks Rachel Ray!

Creamy Carrot Soup

Here's a quick back story: One of our favorite bedtime stories is a book about three bunnies spending a summer evening playing, eating dinner, having family time, then going to bed. In that story, the bunnies eat carrot stew, radishes and lettuce for supper.Of course, as I post this, I can't find the book to refer to. You should have seen me grasping around the book shelf with only Eli's night light, trying to find this book. The name of it is "Sweet Dreams" and I think it was written by Lisa McClure. I am a firm believer in playing with food, making it fun, having the kids help cook and it turn, hope that I am helping them develop a healthy relationship with food. So... we made dinner tonight from one of our favorite children's books.

I searched for "Carrot Stew Recipes" online and found many. I am so glad I chose this one.
Looks like any combination of suggestions below would make a delicious carrot soup. I might have to try all the combinations throughout the winter.

 Carrot Soup from the 1977 edition of Moosewood Cookbook

2 pounds peeled or scrubbed, chopped carrots
4 cups stock or water (I added Wildtree's Chicken Bullion Soup Base, you could also use their Vegetable Bullion)
1 1/2 teaspoon salt
1 medium potato, chopped (optional, for heartier soup)
3-4 tablespoons butter (I used Wildtree's Butter Flavored Grapeseed Oil)
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped cashews or almonds (I used almonds)

Choose one:
1 cup milk
1 cup yogurt or buttermilk plus a little honey (I used whole-milk Greek Yogurt and about 1 Tablespoon honey)
1/2 pint heavy cream
3/4 cup sour cream

Seasoning choices:
-2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon (I used these seasonings but used fresh mint from our garden.)
-1 teaspoon each of thyme, marjoram and basil
-1 teaspoon grated ginger

Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp.

Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice.

Puree everything together in a blender until smooth (I deviate from her recipe at this stage. I dump the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. It saves dishes and energy).

Whisk in one of the dairy products. As I mentioned in the beginning, I often leave this step out until I'm just about to eat a bowl of soup. I'll stir in a little milk, a spoonful of yogurt or some cottage cheese just before serving (and just after reheating, if I'm using the microwave).

Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.

Stuffed Butternut Squash

Our family loves this dish. I found the original recipe in "Mennonite Recipes from the Shenandoah Valley."
I will include the original as well as my adaptations. One thing I have found is that because you have to bake the squash then stuff it and bake it again, I have to plan well ahead. I often bake the squash in the morning or around lunch time and even make the filling, refrigerate, then stuff and bake them for dinner. Let me know if you try it and what you think.

Stuffed Butternut Squash
Makes 6 large servings

3 small to medium-sized butternut squash
1/2 to 3/4 pound ground sausage (browned and drained)
1 cup grated sharp cheddar cheese
1 & 1/2 cups soft bread crumbs (not the prepackaged kind)
1/4 cup butter, softened (I use a scant 1/4 cup Wildtree Butter Flavored Grapeseed Oil)
3 Tablespoons chopped green peppers
2 Tablespoons chopped onion
1 teaspoon salt
1/8 tsp black pepper (I use a dash of Wildtree Rancher's Steak Rub in place of the salt and pepper)

Method: Split squash. Remove and discard seeds.

Place squash cut side down in baking dish. Bake at 350 degrees for 45-90 minutes, or until tender. Remove from oven. When cool enough to handle, scoop out pulp, leaving shell 1/4 inch thick.

Mash pulp and mix with remaining ingredients. Pile lightly back into shells and bake again at 350 degrees until lightly browned, about 30 minutes.

Oatmeal Rolls

I serve this roll recipe with the sandwich spreads, use them for mini sandwiches, give them as gifts and more. They are yummy!

Oatmeal Rolls – Regina’s Version

2 Tablespoons dry yeast

1/3 cup very warm water (120 – 130 degrees)

Mix together in medium to large glass mixing bowl and set aside 

2 cups water

1 cup quick-cooking (not minute) oatmeal

3 Tablespoons Wildtree Butter-Flavored Grapeseed Oil

1 teaspoon apple cider vinegar – a natural preservative

½ cup raw sugar

2 Tablespoons molasses

1 and ½ teaspoon salt

1 cup whole wheat flour

3 cups white bread flour

Buttered Grapeseed Oil for brushing the tops after they are baked

Boil the 2 cups water, add oatmeal and butter oil. Simmer one minute. Pour into large mixing bowl and let cool. Add vinegar, sugar, molasses, salt yeast mixture and whole wheat flour. Mix well. Add remaining flour. Knead well. Cover dough and let rise 1 hour or until double in size. Punch down and pinch off rolls. Try to maintain consistent size. 

Put ball of dough on clean surface and gently cup your hand. Roll the dough loosely inside the palm of your hand to form roll. May need to use a little flour too. Place rolls on large cookie sheet and let rise again until double in size.

Bake at 350 for 20 minutes. As soon as you remove them from the oven, brush tops with buttered grapeseed oil or butter.

Original Recipe

Instead of Buttered Grapeseed oil – use 3 Tablespoons real butter

In place of raw sugar and molasses – use 2/3 cup brown sugar and 1 Tablespoon regular sugar

Instead of wheat flour use 4 and ½ cups white flour

Fried Cabbage and Quinoa

This is an alternative to the fried cabbage and noodle dish I grew up eating. Although it carries the word "fried," don't panic, it won't sabotage your healthy eating plan at all.

1 head of cabbage, heart removed and sliced in thin strips (It will look like a LOT, but it reduces down to just enough.)

Fry cabbage in a Tablespoon or two of Wildtree's Butter grapeseed oil (or regular butter.) Stir often. Add about a teaspoon or two of sugar to the cabbage when its starting to look brown around the edges. Salt and pepper to taste. Serve with cooked quinoa or cooked buttered noodles.

Super Easy, Super Yummy Snack

This snack looks unassuming, but once you start crunching, its hard to quit munching!

1 bag pretzel sticks
1 bag Oyster crackers (I don't use store brand for these because they seem to crumble more)
1 small can salted peanuts

Sauce: 1 cup Wildtree Butter Flavored grapeseed oil (Or oil of your choice such as canola)
1 package Ranch dressing mix (I use Wildtree's)
2 teaspoons Wildtree Dill Dip Mix or dill of your choice

Pour pretzels, oyster crackers and peanuts in large bowl. Mix sauce ingredients and pour over top. Stir to coat. refrigerate for an hour or more.