Apple Kuchen

1 pkg yellow cake mix*
1/2 cup butter, softened (or ghee or coconut oil)
1 21-oz can apple pie filling**
1 cup sour cream or plain yogurt
1 egg
Ice cream or whipped cream, optional for serving

Preheat oven to 350. Place dry cake mix in a medium bowl and cut in butter as you would for pie dough. Pat mixture lightly into a 9x13 pan, building up the edges slightly. Bake for 10 minutes.

Arrange apple pie filling over warm crust. Blend the sour cream and egg, then drizzle over the top. Bake for 25 minutes, or until top is set.

Serve warm or cold, plain or with ice cream or whipped cream. Makes 15 servings.

*Yellow Cake Mix, for a less sweet treat
2 1/2 cups flour (I used 2 c. whole wheat, 1/2 cup white)
1/2-3/4 cup sugar
3 1/2 t. baking powder
1 t. salt

**Apple Pie Filling
1/2 cup sugar
2 T plus 3/4 t cornstarch
1  t cinnamon
1/8 t nutmeg
1/4 t salt
1 1/3 cup plus 2 T water (or juice, if using bottled apple slices)
1 1/4 t lemon juice

Mix and cook until thick. Add 2 quarts (drained) apple slices or similar amount of sliced apples.

We got this recipe from our neighbor and we all love it. It's very sweet! We always have it with ice cream or whipped cream. Lared made it with 2 bottles of peaches yesterday and it was delicious.

Cashew Chicken Lettuce Wraps

Recipe Source: Mel's Kitchen Cafe https://www.melskitchencafe.com/cashew-chicken-lettuce-wraps/

I have been excited to try these lettuce wraps for a while and I'm so glad we finally did! This recipe is very different from my other lettuce wrap recipe, which is also wonderful. The whole family enjoyed them. Ben even asked if he could take the leftovers for lunch. There was just enough to feed the family for one meal and one lunch for Ben. We'll be doubling the recipe from now on! We didn't have anything else in addition to the lettuce wraps, but they would be good served with a side of fresh fruit or simple roasted broccoli. The recipe is also pretty quick to put put together, which is always nice.

Preparation Time: 15 - 20 minutes

Cook Time: 15 minutes

INGREDIENTS:

• 1 tablespoon olive oil
• 1/2 cup finely diced yellow or white onion
• 1 cup finely diced (or shredded) carrots
• 3-4 cloves garlic, finely minced or pressed through a garlic press
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts or chicken thighs, cut into small pieces
• 3 tablespoons low-sodium soy sauce (Use gluten-free Tamari sauce if desired.)
• 2 tablespoon pure maple syrup
• 1/2 cup chopped raw cashews (lightly toasted, if desired)
• Bibb or green leaf lettuce leaves for wrapping
• Chopped cucumbers and tomatoes for serving

DIRECTIONS:

1. In a large 12-inch nonstick skillet, heat the oil over medium heat and add the onion and carrots. Add the garlic, salt and pepper and cook for 2-3 minutes, until the vegetables start to soften.
2. Season the chicken pieces lightly with salt and pepper and add to the skillet with the onions and carrots. Cook, stirring often, until the chicken pieces are cooked through, 4-5 minutes.
3. Stir in the soy sauce and maple syrup and cook over medium heat for 2-3 minutes, letting the soy sauce and maple syrup bubble and simmer.
4. Stir in the cashews, cooking until they are just heated through. Season to taste with additional salt and pepper, if needed.
5. Serve in lettuce leaves topped with tomatoes and cucumbers, which add a nice crisp and fresh element to the dish!

NOTES:

Trust me that the cucumbers and tomatoes really make this dish shine. 

Additionally, really important, if you aren’t using low-sodium soy sauce, you’ll probably want to omit or reduce the salt from the recipe.

Mexican Chili Chicken

We have been enjoying this recipe since our Provo days, but we can't remember who gave us the recipe. You can tell it is a favorite around here by the fact that we are still making it!

Ingredients:
1/2 - 1 medium green bell pepper, cut into thin strips*
1 - 2 sweet bell peppers (red, yellow, or orange), cut into thin strips*
1 large onion, quartered and thinly sliced*
4 chicken thighs
4 chicken drumsticks - or use more thighs ( I use 8-10 boneless skinless thighs)
1 Tbsp. chili powder
2 tsp. dried oregano
1 - 16 oz. jar chipotle salsa – We used to use a chipotle raspberry sauce found at Costco, but it was really high in sugar. Now I use Mrs. Renfro's Raspberry Chipotle Salsa (pictured below), which I buy in a case of 6 from Walmart. 

Add 15 minutes before serving:
½ cup ketchup
2 tsp. ground cumin
½ tsp. salt

Noodles or brown rice for serving

*You can use peppers and onions from the freezer section to make the recipe even easier.

1.  Place bell peppers and onion in a slow cooker; mix together; top with chicken. Sprinkle with chili powder and oregano evenly over chicken. Add salsa.  Cover and cook on low 7-8 hrs. or high for 2-3 hrs, or until chicken is tender. 

2. Remove chicken and keep warm.  Stir in ketchup, cumin, and salt into the sauce and veggies in the slow cooker.  Add the chicken back in. Cook uncovered on HIGH for 10 - 15 minutes or until hot.

3.   Serve over noodles or brown rice. We enjoy it with a nice green salad on the side. 

SaveSave

Berry and Green Apple Salad

This fruit salad is so easy and delicious!

2 cartons blueberries (about 3 cups)
1 small carton strawberries, cut
1 carton raspberries
2 granny smith apples, diced

Wash all the berries and let dry. Keep the raspberries separate so they don't get squished as you combine. Wash and dice the apples. Combine the blueberries, strawberries, and apples. Then gently stir in the raspberries.

Roasted Red Pepper Hummus

Recipe Slightly Adapted From: http://ohsheglows.com/2011/09/09/ultra-creamy-red-pepper-hummus-how-to-roast-peppers/

I have made this hummus a few times and it is delicious! I have a couple more hummus recipes to try so if they are successful I will eventually post those recipes too. 

Ingredients:

• 1 garlic clove
• One 14-ounce/400ml can chickpeas (about 1 1/2 cups cooked)
• 3/4 cup roasted red peppers (You can roast your own and peel the skins off - details in the original recipe linked above - or buy a jar of roasted red peppers at the store.)
• 1 1/2 - 3 tsp. diced pimientos, optional (my addition)
• 1/4 cup tahini
• 2 - 5 tablespoons freshly squeezed lemon juice, or to taste - I use 3 Tbsp.
• 2 tablespoons reserved chickpea brine (or water)
• 1 teaspoon fine sea salt, or to taste
• 1/8 to 1/4 teaspoon cayenne pepper, to taste
• Extra virgin olive oil, for drizzling, optional
• Smoked paprika, for garnish

Directions:

1. Open the can of chickpeas and spoon off 2 tablespoons of the brine (liquid). Reserve this for the recipe. Now, drain the rest of the can and rinse the chickpeas well.
2. Add the garlic clove into a food processor and process until finely chopped.
3. Add the drained chickpeas, roasted red peppers, tahini, lemon juice, and reserved chickpea brine into the food processor. Process until the hummus is silky smooth. Scrape down as necessary.
4. Now add in salt and cayenne, to taste, and process again until combined.
5. Scoop into a bowl and drizzle with olive oil and garnish with paprika. This hummus will last about 4-5 days in the fridge in a sealed container.

SaveSave

Sausage and Kale Soup

Recipe adapted from: https://www.budgetbytes.com/2011/10/sausage-kale-soup/

It has been a long time since I made this soup. It was a hit with the whole family. Even Andrew enjoyed eating the white beans and carrots!

We are loving getting some of our meats from local grocery store. No nitrates or undesirable additives in the sausage!

Ingredients:
1 Tbsp. olive oil
1 ¼ lbs. sweet Italian turkey/chicken sausage (make sure to get nitrate free!)
1 medium yellow onion
½ lb. carrots
½ bunch celery
1 tsp. minced garlic
1 bunch kale
2 (15 oz.) cans white beans
6 c. chicken stock
½ tsp. oregano
½ tsp. cumin
pinch crushed red pepper (optional)
to taste salt & pepper

Directions:

1. Squeeze the sausage out of the casings and cook over medium heat, along with the olive oil, in a large pot. Break up the sausage into pieces and cook until no pink remains.
2. While the sausage is cooking, dice the onion, peel and slice the carrots, and slice the celery. When the sausage is fully cooked, add the onion, carrot, celery, and garlic. Stir and cook until the onions are soft.
3. While the vegetables are softening, take the opportunity to slice the rest of the carrots and celery and package them to freeze (they’ll be ready for your next soup!). Pull the kale leaves from the stems and tear into small pieces. Place the torn kale leaves in a colander and rinse well. Once the onions in the pot have softened (the other veggies may not be soft, that’s okay), add the kale. Stir and cook for about 5 minutes or until the kale is wilted.
4. Drain the can of beans and add them to the pot. Also add the chicken stock, oregano, cumin, red pepper, and black pepper. Stir to combine and heat through (about 10-15 minutes). Taste the soup and adjust the salt and other seasonings if necessary. Serve hot!

SaveSave

Triple Berry Tart

Recipe adapted from: http://www.greenereating.com/2009/03/blackberry-tart.html

I posted about the Blackberry Tart linked above a few months ago. While we really enjoyed it, I thought I could make it even better by adjusting the crust to filling ratio and adding some other berries. Some of you know that I love Razzleberry Pie, so I figured making this tart using more berries may make it more like the Razzleberry pie and we love the result. I made it for Thanksgiving and again for the ward Christmas party. I have only made it using fresh berries, but the original recipe says that frozen works too.

Crust

3 c. walnuts

1 1/2 c. dates

Filling

5 c. fresh or frozen blackberries*
2 c. fresh or frozen blueberries*
2 c. fresh or frozen raspberries*

5  Tbsp. honey

2 1/2 Tbsp. arrowroot or cornstarch

3 Tbsp. water, or juice from frozen berries

• Combine walnuts and pitted dates in a food processor or blender. I used my Blendtec Twister Jar and did 1/3 at a time.
• Process until well mixed and ground, but not smooth (about 30 seconds- it should be a course texture when done).
• Press into a 9 - 10 inch tart pan or springform.  Set in fridge while making filling.
• Place 3 c. of the berries along with cornstarch and water (or juice) in a blender.
• Blend into a puree.
• Place in a small saucepan along with honey and cook puree over medium heat, stirring constantly for about 4-5 minutes.  It should lose its cloudiness and thicken.
• When it thickens and the cloudiness is gone, remove from heat. Cool slightly.
• Mix with the rest of the berries and fill tart shell.  
• Refrigerate for at least 3 hours.  Make sure it's covered so it doesn't pick up moisture from the refrigerator.

*If you are using frozen berries, make sure they are completely thawed.  If not, they will dilute the filling and make it runny.  

**You may need to process crust in 2 - 3 batches so it doesn't get too smooth (you should not process more than 40 seconds for each batch).  If it's over processed the crust will end up pasty, if it's not quite ground enough it won't hold together.

As a bonus, it is a great source of Omega 3 fatty acids.  It is also very high in manganese, copper, fiber, and vitamin C and has tons of antioxidants!