Chicken, Barley, Apple Stew

Here's my newest favorite recipe from Pam L. Amazing! I could eat it all myself.

Chicken, Barley & Apple Stew

4 cups diced raw Chicken (I used way less)
1 tbsp Oil
1 large Onion diced
1 clove Garlic
5 Carrots diced
3 stalks Celery diced
2/3 cup Barley (uncooked)
10 Cups Water
1/3 cup Chicken OXO (I use Epicure chicken bouillon, use whatever)
1 Bay Leaf
1/2 tsp. each Thyme & Marjoram
3 Apples

Dice all vegetables and chicken.
Heat oil and saute Onion, Carrots, Celery & Garlic. Cook gently for at least 5 minutes. (I cooked the chicken at this point).

Stir in Water, Chicken, Chicken OXO, Barley and Herbs. Bring to a boil, then gradually lower the heat. Cover and cook for at least 1 hour. (I simmer it for at least 3 hrs.)

Core and peel Apples. Slice 1/4 inch thick. Add to soup and cook covered for an additional 15 minutes or until soft.
Amazing!!!!

Super Easy Bread sticks
(Makes 15-30 bread sticks)

1 1/2 cups of hot water
2 Tb. sugar
1 Tb. yeast
3 cup of flour (I usually use up to four)
1/2 tsp salt
1/3 cup of melted margarine or butter ( I usually use a little less)

Any type of topping you like such as garlic salt, parmesan, an italian herb and cheese seasoning
Dissolve sugar in hot water. Add yeast when water has cooled. Stir in salt and enough flour to form a moderately stiff dough. Knead 3 minutes. Melt margarine/butter. On a lightly floured surface, roll the dough into the shape of a large jelly roll pan. Pour half of the margarine on the pan (baking sheet). Spread it around. Arrange dough on baking sheet and pour the other half of the margarine over the dough. Spread it around. Sprinkle with one or more of the suggested toppings. Cut into thin strips using a pizza cutter. Let rise 10-15 minutes. Pre heat oven to 350. Bake bread sticks for 20-25 minutes, until lightly browned.

Recipe for Chocolate Chip and Chickpeas cookies

First thing - PLEASE do not tell my children, or yours what the chickpeas are, as far as my kids know, they are nuts. :) Yes- my kids do not like their veggies.

1 cup brown sugar
3/4 cup trans-fat-free soft tub margarine spread
2 large egg whites
2 teaspoons pure vanilla extract
1 (15 ounce) can chickpeas, drained and rinsed
2 cups (12 ounces) semisweet chocolate chips
3/4 cup chopped walntus(optional)
3/4 cup raisins(optional)
2 cups all-purpose flour
1/2 cup old-fashioned oats
1 tsp. baking soda
1/4 tsp. salt

I have never added the walnuts or raisins, I find it's a very packed cookie already and I even use less chocolate chips.

1. Preheat oven to 350F. Coat baking sheet with cooking spray.
2. In a large mixing bowl, beath the sugar and margarine until smooth, add egg whites and vanilla, then chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.
3. Drop the dough by tabelspoons onto baking sheet, spacing cookies about 2 inches apart. Press gently with a fork to flatten. Bake until cookies are golden and just set, 11 to 13 minutes. Do not overbake. Transfer to a rack to cool.

I got the recipe from Jessica Seinfelds book "Deceptively Delicious" which I highly recommend. I've made many many things out of there and smile every time my kids eat:)We've had chocolate cake with beets, oatmeal cookies with banana and zucchini, chocolate fondue with avocado and carrot and many more. You can borrow my cookbook if you'd like to. I'll try to remember and bring it to playgroup for anyone to take a look at.


Enjoy!! Luella

Zesty Quinoa Salad

serves 8
2 c water
1 cube/1tbsp chicken boullion
1c quinoa
2 tbsp apple cider vinegar
2 tbsp canola oil
1 tbsp lime juice
1 red pepper
1 c corn (or 1x 12oz can)
1/2 cup dried cranberries
1 small red onion
19 0z can chickpeas (I've never added these)
3 tbsp feta cheese crumbles

Rinse quinoa, cook in water and chicken boullion (follow package directions, basically bring to boil, simmer for 15min). Meanwhile, chop pepper and onion. Mix all ingredients. can be served warm or cold.

Recipes

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Like this:
1 cup sugar
½ cup butter

And NOT like this:
1 cup sugar                 ½ cup butter

Makes things easier for me ;)

Pumpkin Oatmeal Cookie Recipe

Another healthy and yummy recipe submitted by Allison. Enjoy!

Pumpkin Oatmeal Cookies

Preheat oven to 350ºF (175ºC). Baking sheets, greased.

Ingredients:
1 cup        pumpkin, canned or fresh, baked and mashed
½ cup       butter or margarine  
2               egg whites whipped
1 cup        packed brown sugar
1 ½ cups all-purpose flour
1 tsp        baking soda
1 tsp        cinnamon
1 tsp        allspice
3 cups      quick rolled oats (not instant)
1 cup        raisins

1. In a large bowl, cream butter with sugar until light and fluffy. Beat in pumpkin and whipped egg whites.
2. In a separate bowl, combine flour, baking soda, cinnamon, allspice, rolled oats and raisins.
3. Mix ingredients together until moistened.
4. Drop by tablespoons on to a prepared baking sheet about two inches apart. Flatten with a moistened fork or the bottom of a glass before baking. Bake in preheated oven for about 15 minutes. Allow cookies to cool on wire racks.

Carrot Cookie Recipe

Here's a yummy recipe for healthy carrot cookies. Submitted by Allison Williams.


Carrot Cookies

Preheat oven to 400ºF (220ºC). Baking sheets, ungreased.

Ingredients:
½ cup       butter or margarine
1 cup        packed brown sugar
1               egg
1 cup        finely shredded carrots (about 2 medium)
1 ½ cups  all-purpose flour
1 cup        whole wheat flour
1 tsp         ground cinnamon
1 tsp         baking powder
½ tsp        ground nutmeg
½ tsp        salt

1. In a large bowl, cream together butter with sugar until light and fluffy (use an electric mixer, if desired). Beat in egg and carrots.
2. In another bowl, combine flours, cinnamon, baking powder, nutmeg and salt. Gradually stir into creamed mixture, blending well after each addition.
3. Drop cookies on baking sheet; press down with a moistened fork. Bake in preheated oven for 15 minutes or until cookies are golden and crisp. Allow cookies to cool on wire racks. Makes about 45 cookies.

Mars Bars Squares

Since I know you have been stocking up on Mars bars this summer when they're on sale, here is the long awaited recipe.

4 Mars bars, cut into pieces
1/2 cup butter/marg (I would do a little less, maybe 1/3 cup?)
3 cups Rice Krispies

melt Mars and butter slowly over low heat. Once all melted, remove from heat and stir in Rice Krispies. Press into 9x9" pan and let cool. Cut into 1x1" squares (very rich, very unhealthy but very tasty)

Optional: melt 1/4 cup butter with 1 cup chocolate chips slowly over low heat or microwave for 1-2 minutes and stir well. Spread over cooled base and refridgerate to set.