Lemon butter cookies

Source: delish.com
Makes 24 cookies
These cookies are soft & chewy- not too sweet either!

INGREDIENTS

2 1/4 c. all-purpose flour

1 1/4 tsp. baking powder

3/4 tsp. salt

10 tbsp. unsalted butter, room temperature

1 (8-oz.) block cream cheese, softened

1 1/4 c. granulated sugar

2 large eggs

3 tsp. finely grated lemon zest

1/4 c. fresh lemon juice

1 tsp. pure vanilla extract

powdered sugar for dusting

DIRECTIONS

1. In a medium bowl, whisk flour, baking powder, and salt. 
2. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight. 
3. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2" balls. Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 17 to 19 minutes. Transfer to a cooling rack and let cool completely; dust with powdered sugar.

Southwestern Tater Tot Casserole

Source: tasty.com
This veggie-packed cast iron skillet meal is sure to please!  Top picture is before tater tots are layered on.  I used mini tater tots.

Ingredients

1 head cauliflower

• 1 tablespoon
   olive oil
• 2 cloves garlic, minced
• ½ medium yellow onion, diced
• 1 cup
   frozen corn
• 1 ½ cups
   shredded carrot
• 15 oz
   black beans, 1 can, drained and rinsed
• ¼ cup
   all-purpose flour
• 1 teaspoon
   chili powder
• 1 teaspoon
   kosher salt
• 2 cups
   whole milk
• 1 cup
   diced tomato, 1 can with juices
• 1 cup
   shredded mozzarella cheese
• 28 oz
   frozen tater tot, 1 bag

OPTIONAL GARNISHES

• 1 small tomato, diced
• ½ medium red onion, diced
• 1 jalapeño, thinly sliced
• ¼ cup
   fresh cilantro, chopped

Preparation

1. Preheat the oven to 350°F (180°C).
2. Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.
3. Heat the oil in a large cast-iron skillet over medium heat. Add the garlic and onion and cook until fragrant, about 2 minutes.
4. Add the corn, carrots, black beans, and 2 cups (600 g) of cauliflower and cook, stirring often, for another 3 minutes, until the corn starts to brown around the edges.
5. Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.
6. Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.
7. Add the mozzarella cheese and stir until melted.
8. Turn off the heat and arrange the tater tots on top of the vegetable mixture.
9. Transfer to the oven and bake until browned and bubbling, about 30 minutes.
10. Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.
11. Enjoy!

Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Author: Heather Christo  (modified by Aimee)

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

Serves: 2

 

Ingredients

• 1 1/4 cups dried quinoa
• 2 cups water (I like to add a boullion cube for flavor)
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 2 tablespoons minced flatleaf parsley
• 3 green onions, minced
• 2 sweet potatoes, peeled and cut into bite sized pieces
• 2 tablespoons olive oil
• pinch of cinnamon
• salt
• 1 can can black beans, rinsed and drained.
• fresh cilantro for garnish

• For the Spicy Lemon Cashew Dressing:
• 1/2 cup cashews
• 1 cup hot water
• 2 clove garlic
• 1/2 teaspoon red pepper flakes (depending on how spicy you like it)
• 6 tablespoons olive oil
• 6 tablespoons lemon juice
• 4 teaspoons agave
• salt

Instructions

1. Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.
2. For the Quinoa: In a medium pot over medium heat bring the quinoa, water, cumin and salt to a boil; reduce the heat to low and let simmer for 15 minutes or until water is absorbed. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Fluff with a fork and mix in the minced parsley and green onions. Season to taste with salt.
3. While the Quinoa is cooking, make the sweet potatoes: Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and salt and roast on a baking sheet for 17 minutes until golden brown and tender.
4. Assemble the bowls by dividing the quinoa between 2 bowls, and topping with half of the sweet potatoes and half of the black beans. Add greens and tomatoes to each of the bowls.
5. To make the Spicy Cashew Lemon Dressing: Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice and agave. Puree on high until smooth- season to taste with kosher salt.
6. Drizzle the bowl with the dressing and add more as desired to taste.

Mediterranean Chickpea Stew

Source: asaucykitchen.com

INGREDIENTS

• 1 tablespoon olive oil
• 2 red onions diced
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne powder
• 1/4 teaspoon ground cloves
• 1 15 ounce can chopped tomatoes
• 1 cup vegetable stock aim for a low sodium stock
• 1 tablespoon balsamic vinegar
• 2 15 ounce cans chickpeas, drained
• 3 cups spinach packed
• 6 ounces crumbled feta
• 1/2 teaspoon salt or to taste
• red chili flakes optional
• fresh parsley optional

INSTRUCTIONS

1. Heat olive oil over a medium heat in a large skillet or sauce pot. Add the onions and sauté for 5 minutes to soften. Add the garlic, oregano, cayenne and  cloves and cook another minute. 
2. Stir in the tomatoes, stock and vinegar. Bring to a boil and then reduce the heat down to a simmer. Let cook 7-10 minutes to thicken the sauce - stir every so often. 
3. Stir in the chickpeas, spinach and feta. Cover and cook another 2-3 minutes. Season with salt as needed and garnish with red chili flakes and parsley and serve. 

Roasted Sweet Potato Salad

A festive dish perfect for the holidays!

Source: eatingbirdfood.com  (slightly modified by Aimee)

Ingredients

• 10 cups sweet potatoes (about 3 large), chopped evenly into bite-size chunks
• 1 Tablespoon coconut oil, melted
• 1 teaspoon sea salt
• 4 ounces baby spinach, chopped
• 1/2 cup red onion, chopped very small
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons lemon juice
• 2/3 cup dried cranberries
• 1 avocado, chopped in chunks
• 1/2 teaspoon sea salt
• ground black pepper, to taste
• 2 TB hemp seeds (optional)
• roasted pumpkin seeds for garnish (optional)

---

Instructions

1. Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with coconut oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.
2. While the potatoes are roasting, add the chopped spinach, onion, dried fruit, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and add sea salt and ground pepper to taste.
3. Sprinkle on hemp seeds and serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.
4. Store leftovers in a sealed container for up to two days. If needed, add a splash of extra lemon juice before serving.

Pumpkin Pie Crisp

A delicious twist on pumpkin pie with a cinnamon streusel topping!  Serve warm with vanilla ice cream.

Source: dixiecrystals.com

INGREDIENTS
1 (15-oz.) canned pumpkin purée
1 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2/3 cup heavy cream

Topping:
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

DIRECTIONS
1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
2. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed).
4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Cranberry Brie Bites

Source: delish.com
Makes 24 appetizers

INGREDIENTS
1 (8-oz.) tube crescent dough
1 (8-oz.) wheel brie
1/2 c. cranberry sauce
1/4 c. chopped walnuts
6 sprigs of rosemary, cut into 1" pieces.

DIRECTIONS
1. Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.

2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary. Bake until the crescent pastry is golden, about 15 minutes.

Creamy Kale Gratin

Source: Bobbie Wimmer

3 bunches kale (about 1.5 pounds), roughly chopped
6 TB butter
1/2 cup chopped onion
2 whole cloves
1/4 cup flour
2 cups milk
1/2 cup plus 2 TB Parmesan
1/2 tsp nutmeg
salt & pepper to taste

1. Place ice cubes and water in large bowl.  Boil water in large pot; add kale and cook until just wilted, about 2 minutes.  Drain the kale and transfer to ice bath for 5 minutes, then drain well. Squeeze out as much liquid as possible. 

2.  Preheat oven to 375.  Melt butter in large saucepan over medium heat.  Add onion & cloves and
cook about 10 minutes. Stir in flour; gradually whisk in milk and cook until the mixture boils & thickens, about 10 minutes. Remove the cloves.

3. Finely chop the cooked kale and add it to sauce.  Stir in 1/2 cup Parmesan, nutmeg, salt & pepper.  Pout into oiled baking dish, top with remaining cheese, and bake for 30 minutes or until bubbly. 

Margherita Sheet Pan Quiche

Source: Clean Eating

2 deep dish pie crusts, unthawed
6 large eggs
1/3 cup half & half cream
1/2 tsp salt
1/2 tsp pepper
1/2 cup chopped red onion
3/4 cups grape tomatoes, halved
1/2 cup loosely packed fresh basil, thinly sliced
1 cup sliced fresh mozzarella balls

1. Preheat oven to 375.  Rolls crusts out to about 12 x 17 inches.  Transfer to oiled 9 x 13 baking dish, pressing dough into corners & up sides.  Bake for 7 minutes, until just beginning to brown. Let cool.

2.  Meanwhile, whisk together eggs, cream, salt & pepper.  Stir in onion, tomatoes & basil.

3.  Pour egg mixture into cooled crust. Arrange cheese over egg mixture, pressing gently to submerge.  Bake at least 30 minutes, until eggs are cooked through in the middle.

Broccoli Quinoa Cheddar Bites

Source: shelikesfood.com

INGREDIENTS

• 1 (15 ounce) can chickpeas, or 1 1/2 cups
• 1 1/2 cups cooked quinoa
• 1 1/2 cups chopped cooked broccoli
• 1 cup sharp cheddar cheese
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1/4 teaspoon black pepper
• 2 eggs
• Cooking spray or olive oil for baking

---

INSTRUCTIONS

1. Pre-heat oven to 350 degrees F.  Add all ingredients to a food processor and blend until completely combined and ingredients are broken down.  Feel free to add more seasonings if you wish.
2. Line a baking sheet with a non-stick baking mat or parchment paper.  Spray with cooking spray and use a 1 tablespoon scoop to scoop the mixture onto the baking sheet.
3. Use your hand to pat down the tops a little bit and either brush the tops with olive oil or spray with cooking spray.
4. Bake broccoli cheese bites until golden brown on the top and bottom, 20-25 minutes.  Remove from the oven and let cool on the baking sheet for 5-7 minutes before eating.  They can be a little soft when warm because of the cheese but should firm up nicely once cooled a little bit.
5. Enjoy with your favorite dipping sauce, if desired.

NOTES

Broccoli cheddar bites can be refrigerated in an airtight container for 3-4 days and frozen in a freezer safe container for up to 3 months.

Slow Cooker Broccoli Cheddar Soup

Source: wineandglue.com

Ingredients

• 4 cups broccoli florets cut into small bite sized pieces
• 1/2 yellow onion diced small
• 2 cups shredded carrots
• 4 cups vegetable stock
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp nutmeg
• 3 TBSP unsalted butter
• 1/3 cup all purpose flour
• 1 1/2 cups half and half (or milk)
• 2 cups shredded cheddar cheese 

Instructions

1. Combine the broccoli, onion, shredded carrots,  stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.
2. Turn the slow cooker to high.
3. In a small saucepan melt the butter.  Slowly whisk in the flour.  Get a cup of liquid from the slow cooker.  Very very slowly add it to the sauce pan whisking it in as you go.  Then very slowly whisk in the half and half.
4. Add the flour/butter/half and half mixture to the crock pot and stir it in to combine.  Slowly add in the cheddar cheese. It works best to add about a 1/4 cup at a time, stir it in, cover the crock pot for a few minutes, and then add another 1/4 cup until you have used all the cheese.
5. After adding all the cheese, turn off the crock pot (no need to cook for the full half hour) and serve!

Veggie Noodle Pad Thai

Source: http://chelsealeblancrdn.com
(slightly modified by Aimee)

INGREDIENTS

• 1/4 cup peanut butter
• 1/2 tsp rice vinegar
• 1 tsp soy sauce
• 1 tsp honey
• 2 tsp sriracha sauce
• 1 tsp pepper
• 1/2 tsp ginger powder
• 1 tsp garlic powder
• 6-10 Tbsp water
• 2 heaping Tbsp olive oil
• 20 oz. veggie noodles (I like zucchini & butternut squash)
• chopped basil leaves
• 1/4 cup chopped peanuts

INSTRUCTIONS

1. In a medium sized bowl, combine peanut butter, rice wine vinegar, soy sauce, honey, sriracha sauce, garlic powder, ginger powder, pepper and water.
2. On medium high heat, heat olive oil in a large sauté pan or wok and add your spiralized butternut squash. 
3. Cook for 7 to 9 minutes or until noodles are cooked and golden brown.
4. Add Zucchini and give it a quick toss (zucchini will cook much faster)
5. Toss noodles in the sauce and serve with basil and peanuts.

Glazed Tofu

Source: This Can't Be Tofu

14 oz. block tofu (drained, pressed & sliced)
1 TB olive oil
1 tsp garlic powder
2 garlic cloves, minced
2 TB lime juice
1/2 cup soy sauce
1 TB molasses
2 tsp dark sesame oil
oil for frying

1. In medium bowl, gently toss together tofu, olive oil, & garlic powder.
2. Combine garlic, lime juice, soy sauce, molasses, & sesame oil in small bowl. 
3. Heat oil in large cast-iron skillet. Add tofu and cook over medium-high heat, 7 minutes per side.
4.  Pout marinade over tofu and shuffle back & forth to coat the tofu. Reduce heat to medium and cook until the sauce is syrupy & tofu is glazed.
5.  Serve in a stir fry, as an appetizer, or however you'd like!

Bucket of Candy Cake

Vegan Cream of Mushroom Soup

oil for frying
1 cup chopped onion
2 TB chopped garlic
6 large Portabello mushrooms, coarsely chopped
2 large Portabello mushrooms, finely chopped
6 cups vegetable broth
1 1/2 tsp thyme
3/4 cup GF flour
3/4 cup oil
1 1/2 tsp salt
1 1/2 tsp pepper
1 TB parsley
3 cups Ripple

1.  In medium pot, saute onion & garlic in oil.  Add 6 chopped mushrooms, broth, & thyme; simmer until mushrooms are soft, about 10 minutes.
2. In another larger pot, heat 3/4 cup oil. Saute 2 mushrooms until softened.  Stir in flour until a paste is formed.  Stir in Ripple.
3. Puree onion mixture in batches & add to Ripple mixture with salt, pepper, & parsley.  Heat through & serve.

Creamy Vegan Broccoli Potato Soup

4 Russet potatoes, diced
6 cups vegetable broth
8 cups small broccoli florets
oil for frying
1 small white onion, chopped
2 cloves garlic, minced
1/3 cup cashew cheese or vegan cream cheese
1/4 cup nutritional yeast flakes
1 TB salt
2 tsp pepper
2 cups Ripple
1 tsp dry mustard
2 tsp thyme
1 TB dried chives

1. Place potatoes & broth in large pot. Cook at a low boil for 20 minutes or until tender. Transfer to large bowl.
2. Meanwhile, steam broccoli until crisp-tender. Place 1/2 in food processor with Ripple; process until smooth.
3. In same pot, saute onion & garlic in oil until softened.  Add Ripple/broccoli mixture.
4. In batches, puree potatoes/broth in food processor until smooth & transfer back to the pot.
5. Stir in remaining broccoli florets and the the rest of the ingredients.  Cook & stir over medium heat until hot.