Black Bean and Corn Salsa

1 15 oz. can black beans, rinsed and drained 1 11 oz. can whole kernel corn, drained 1 t minced fresh jalpeno pepper 1 avacado, chopped 2 medium tomatoes, chopped 1 red bell pepper, chopped 1/3 c. chopped fresh cilantro (or subst. 1 t dried cilantro) 1/4 c. diced red onion 1/4 c. fresh lime juice (about 2 limes, squeezed) 1 t. salt tortilla chips for dipping Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips.

Sweet Potato Cream Pasta with Crispy Kale

I made this for dinner tonight and it was so yummy.  My sister in law camilla made it and told me how yummy it was.  It is from howsweeteats.com. I love her blog she has some really yummy recipes!  But this is just such a different way to eat pasta, I loved it and so did my boys.

serves 2-4

1 large sweet potato, cooked and mashed (about 1 1/2 cups)

1 tablespoon olive oil

2 tablespoons unsalted butter

1 shallot, chopped

2 garlic cloves, minced or pressed

1 tablespoon flour

1 1/2 cups skim milk

1/2 cup freshly grated romano cheese + 2 tablespoons

1/2 pound whole wheat pasta (preferably noodles)

1 head of kale, leaves torn from stems

1 tablespoon toasted sesame oil

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 350 degrees. In a large bowl, add kale, sesame oil, 2 tablespoons romano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for 1-2 minutes, until flavors are distributed. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside.

Bring pasta water to a boil and prepare pasta according to directions.

While kale is cooking, heat olive oil and butter oven medium-low heat in a large skillet. Add in shallots and garlic with a pinch of salt, cooking for 4-5 minutes until soft and translucent. Increase heat to medium and add in flour, whisking constantly to create somewhat of a roux. Once the roux has turned golden, add in mashed sweet potato and milk, whisking to combine. It will take a few minutes of whisking to bring the mixture together, and it’s okay if a few small bits of potato remain. Let the mixture come to a simmer in order for it to thicken a bit, but be careful because it thickens quickly. If it becomes too thick, simply add a little milk to thin it out. Reduce heat to low and stir in romano, remaining salt and pepper.

Once pasta is finished cooking, add noodles directly into the sweet potato sauce. Let sit for a few minutes, then transfer everything to a large bowl. Top with crispy kale and toss to distribute.

Almond Sheet Cake Heavenly Goodness...

I got this recipe from my friend Codee and it is absolutely DELICIOUS!! But then again I love anything with almond extract.  Really though it is so so good! Its really light and creamy with the perfect amount of frosting.
I guess it is a Finnish recipe that she got from one of her friends....

Dry Ingredients

2 cups flour
2 cups sugar(I did about 1 1/4-1/2 cups and it was still plenty sweet for me)
1 tsp salt
1 tsp baking powder

1 cup butter
1 cup water
1/2 cup sour cream
2 eggs, lightly beaten
1 tsp almond extract
sliced almonds, for sprinkling on top

Preheat oven to 350.  Grease and flour a 15 x 11 jelly roll pan.
In a large bowl, whisk together dry ingredients and set aside.
In a small saucepan, combine butter and water--bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.
Stir in sour cream, beaten eggs, and almond extract.
Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.
Spread warm (not hot) cake with butter frosting (recipe below).  Sprinkle with sliced almonds.  Cut into squares and serve.

Butter Frosting
1/2 cup butter
1/4 cup milk (the higher the fat content, the richer it will taste)
1/2 tsp almond extract(I probably did about 1 1/4-1 1/2 tsp, but just do it to taste)
3 cups powdered sugar

Combine butter and powdered sugar until well mixed, add in milk and almond extract, until desired consistency.

Peanut butter Chocolate Chip Cookies

I am deleting my other recipe that was one here becasue THIS one beats it and beats any other pbc cookie I've ever had. Love them! Still up for the challenge to find a better one...if it exists.
 1/2 c. Peanut butter
 1/2 c. Butter
 1 egg
3/4 t. vanilla
2 T. milk
1/2 c. Brown Sugar
1/2 c. sugar
1 1/4 c. flour
 1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
1 c. chocolate chips
 bake 350 10 min.

Almond Banana Flaxseed Smoothie

So delicious the only thing I added was a couple leaves of Kale and I used soy milk instead of almond...
found via foodgawker

serves 2 in tall glasses, or 3 in smaller glasses

2 cups unsweetened vanilla almond milk
1/4 cup almond butter*
2 frozen ripe bananas [I break each banana into pieces, wrap in freezer-safe foil, and freeze overnight]
2 tablespoons ground flaxseed
1/4 teaspoon cinnamon
2 tablespoons honey or desired sweetness

Blend and enjoy.

Almond Poppyseed Pancakes

These pancakes SERIOUSLY are so so yummy! Carl says they are the best pancakes he has ever had! They taste like the muffin but better! I found the recipe on food gawker...

Yields about 15 pancakes


Ingredients:
2 cups all-purpose flour--- I did 1 1/2 cup white, 1/2 cup wheat
1/4 cup poppyseeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk---I did 1 cup soy milk, 1/2 cup reg milk, and 1 1/2 TBS lemon juice
1 cup milk*
1/3 cup granulated sugar---I did about half of 1/3 c
2 large eggs
2 Tbsp vegetable oil
2 Tbsp applesauce
2 tsp almond extract
1 tsp vanilla extract
1 Recipe Almond Syrup
1/2 cup sliced almonds, toasted (optional)
Poppy seeds, for garnish (optional)


Directions:
Preheat a griddle to 350 degrees.  In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt.  In a separate mixing bowl whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for one minute.  Pour buttermilk mixture into dry mixture and stir just until combine, batter should be slightly lumpy (just be careful not to over-mix so you'll have fluffy pancakes).  Pour about 1/3 cup mixture at a time onto buttered preheated griddle (if you have a good non-stick griddle buttering isn't necessary).  Flip pancake when golden on bottom (bubbles wont appear on the surface much with these pancakes so mostly you just need to check the bottom for color).  Cook opposite side until golden.  Serve warm drizzled with Almond Syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.


*Note: if you like thinner pancakes I recommend adding an additional 3 Tbsp milk (which is what I prefer) and if you like really thick pancakes omitting 1/4 cup milk.

---The Syrup totally makes them! You have to make it when you make the pancakes!
Almond Syrup


Ingredients:
1/4 cup salted butter
1 cup granulated sugar---I did a little over half and it was plenty
1/2 cup heavy cream
1/4 cup buttermilk---did regular milk with lemon juice
1/2 tsp baking soda
1 tsp almond extract


Directions:
Melt butter in a large saucepan over medium heat.  Whisk in sugar, cream and buttermilk.  Cook mixture, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy.  Serve warm.  Note: Mixture can be stored in the refrigerator up to one week and reheated before serving.

Pumpkin Waffles

Recipe from the girl who ate everything...These waffles are seriously so so yummy!!! They are carls new favorite.  I like them just as much as the Amazing cinnamon Belgian Waffles. And I LOVE those ones!

2 cups flour---I did half white half wheat
2 tablespoons baking powder
1 tablespoon cinnamon
1 tablespoon sugar
½ teaspoon nutmeg
¼ teaspoon salt
4 eggs (separate yolks from the whites)
1 ½ cup milk
1 cup pure canned pumpkin
¾ cup (12 tablespoons) butter, melted
1 tablespoon vanilla

Directions: 
In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.

Next, separate the egg yolks from the egg whites. *If you have a stand mixer, you can start beating your egg whites while you prepare the rest of the batter (or just beat them later with a hand mixer). Beat egg whites until they form peaks. Reserve for later.

In a separate bowl, add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix until combined. Add the dry mixture slowly until incorporated using a mixer.

If you haven't already, take the egg whites and beat with a mixer until they form peaks. Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour batter into waffle iron and cook according to waffle iron instructions. Makes around 8 Belgian waffles.

Syrup
In a large saucepan combine:
½ cup butter
½ cup buttermilk
1 cup sugar
1 teaspoon Karo syrup
1 teaspoon baking soda
1 teaspoon vanilla

Bring butter, buttermilk, sugar, and Karo syrup to a boil then remove from heat. Stir in baking soda and vanilla. Serve.

Lemon Blueberry Pancakes

Again, found this recipe via foodgawker but it is originally from the Pioneer Woman....They are delicious!!

INGREDIENTS

• 1 large lemon (or more if needed)
• 1 1/2 cups (one 12 oz. can) evaporated milk (or more if needed)
• 1 1/2 cups plus 1 tbsp cake flour (or more if needed)--I used half white half wheat regualr flours
• 1/4 tsp salt
• 1 heaping tbsp baking powder
• 3 tbsp sugar (or more to taste - they used 6 tbsp)

• 1 large egg
• 1 1/2 tsp vanilla
• 1 heaping cup blueberries---I used the costco triple berry blend
• 2 tbsp melted butter (plus more for serving)
• Warmed pure maple or pancake syrup for serving

Zest and juice the lemon.

Add the lemon juice to the evaporated milk and stir. Let it sit for a few minutes to thicken. (At this point, I tasted the milk and added additional lemon juice to taste-- I ended up needing a little more juice to get that nice, lemony flavor.)

In a large bowl, combine cake flour with salt, baking powder, and sugar. Ree says you may need more sugar to offset the tartness of the lemon. I ended up doubling the amount the recipe called for, which worked out great for my family in terms of flavor.

Add the egg, vanilla, and lemon zest to the evaporated milk. Whisk to blend.

Add the wet mixture to the dry slowly, stirring gently to blend. When I made this, there was a bit too much liquid which made the batter soupy, so I had to add some additional flour to thicken it. I suggest adding the liquid slowly, a portion at a time, till the mixture is thick but still pourable. Be sure not to overmix it--a few lumps are okay. Fold in the blueberries and melted butter. Add more evaporated milk (or regular milk) if the mixture seems too thick. As Ree notes, "it needs to be slightly pourable, just not ploppable."

Heat the nonstick griddle or skillet over medium low heat (nonstick is important here-- I used a regular skillet, and the sugary juice from the blueberries created a sticky mess that was hard to clean). Use butter or nonstick cooking oil spray to grease the pan. If using nonstick spray, spray the pan away from any open flames.

Pour the batter by 1/4 cupfuls onto the cooking surface. Let them cook slowly till golden brown on both sides. Flip them when bubbles rise to the surface of the batter and the edges of the batter start to look dry.

• It will take time for them to cook all the way through, so keep the heat between medium and medium low throughout cooking.
• Serve. Or, as Ree puts it, "Stack 'em up to your heart's content, top with a big pat of softened butter, drizzle on the warm syrup, and enjoy!" Ree also provides an easy variation on this recipe... but for that, you'll have to buy the book. ;)

Chocolate Almond bannana Oatmeal

Found this recipe on foodgawker...I love oatmeal basically any way it is prepared.  Britt and I decided it is because she and Rachelle made me eat all of their oatmeal growing up... :) Thanks you guys! ha ha

Ingredients----

Half of an over-ripe banana, mashed up a bit

1/3 c old-fashioned oats (I use good ol’ Quaker Old-Fashioned Oats)

2/3 c milk (I used Blue Diamond Almond BreezesUnsweetened Almond Coconut Milk, but you could use any almond milk, or even regular milk, but the you may want to add a little almond extract)

1/2 t vanilla

1 T almond butter (or other nut butter of your choice)

1 T cocoa powder (or cacao, if that’s how you roll)

Pinch of salt

Slices of bananas and/or almonds, if desired

Directions

1.  Combine all of the ingredients in a bowl.

2.  Microwave on High for 2 minutes.

3.  Stir.

4.  Microwave for another 2 minutes, or to desired doneness.  If you like it really soft, you may want to add a little water and cook longer.

5.  Top with banana and almond slices, if using.

BaNNANA, bUTTERMILK, AND bROWNSUGAR mUFFINS(tRIPLE b mUFFINS)

I found this recipe on foodgawker and loved them! I like the buttermilk in them.  I have used both real buttermilk and just milk with lemon juice and both work great...

Vegetarian and kosher
Yields 12 muffins
35 minutes total (10 active)

Wet ingredients:

• 1 cup buttermilk
• 1/4 cup safflower (or other neutral vegetable) oil ---I used applesauce)
• 1 egg
• 2 very ripe bananas (overripe if possible, frozen is fine – defrost in microwave first if your blender isn’t superpowered)
• 1 inch piece of fresh ginger, grated
• 1/4 teaspoon cinnamon

Dry ingredients:

• 2 1/2 cups (320 grams) all-purpose flour----I did half white flour and half whole wheat)
• 2/3 cup brown sugar (preferably dark brown)---I did light brown)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Drizzle ingredients:

• 1 tablespoon melted butter
• 1 tablespoon brown sugar (preferably dark)
• 1/4 teaspoon cinnamon

1. Preheat oven to 375 degrees (using convection if available) and put liners in a 12-cup muffin pan.
2. Put the wet ingredients in a blender and blend on high until very smooth.
3. In a large bowl, whisk together the dry ingredients. Pour in the wet ingredients and stir and fold them together. Stir as little as possible to avoid developing gluten which would make the muffins tough. Divide the batter into the muffin cups (an ice-cream scoop works well for this.)
4. Spoon about 1/2 teaspoon of the drizzle over each muffin.
5. Bake until golden brown, about 25 minutes.

Coconut Shrimp Curry

So I absolutely loved this curry.  Its not really your traditional thick creamy curry, its more soupy and light.  I loved it and so did the little guy.  Carl however didnt love it, but he liked it.  He just likes the more cramy thick currys better...This recipe is from Mels Kitchen Cafe.

*Note: the recipe calls for 1 tablespoon kosher salt which is how I make it and love it, however, several commenters have indicated the salt factor was too much for them so if you are worried about saltiness, start with half as much and work up from there.

*Serves 6

INGREDIENTS:
For the shrimp marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 pounds large or extra-large shrimp, peeled and deveined

For the sauce:
1 tablespoon canola oil
1 medium red or yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro

Hot cooked rice for serving, if desired

DIRECTIONS:
For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.