In the depths of winter we need a little bit of summer flavor. This recipe will bring back memories of warm summer days. Yum!
2019 is here and it’s time for resolutions. Many, including myself, have resolved to be healthier in the new year. The key is to look at these types of resolutions not as a short-term goal, but as a permanent lifestyle change. Last year I resolved to lose weight, and I was somewhat successful, although I have slipped a bit during the holidays thanks to my wife cooking tons of delicious goodies for family gatherings. Now is the time to renew our efforts. Here are some health trends to look out for in 2019.
I’m not much of a baker. Cooking is easy, but with baking you need to be more exact with measurements. If you’re like me, this recipe is the perfect route to go.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
5 cups chicken bone broth
1 cup coconut cream (optional.. sub more bone broth)
2 tbsp coconut oil
10-12 oz chicken, cooked and shredded
2 medium golden beets, peeled and chopped
4 carrots, peeled and chopped into half moons
2 cups cauliflower, chopped
1 medium onion, diced
3 celery stalks, chopped
1.5 cups kale, de-stemmed and roughly chopped
2-3 tsp ground turmeric
1 tsp ground ginger
1/2 tsp black pepper
Sea salt to taste
1/4 cup fresh parsley (plus extra for garnish)
Using a large pot, melt 2 tbsp of coconut oil on on medium heat
Add the onion and saute for 4-5 minutes or until translucent
Add in the carrots, celery, cauliflower, and beets and saute for 4-5 minutes or until lightly softened
Pour in the broth and coconut cream and stir until creamy
Season with turmeric, ginger, salt and pepper and stir until the soup is a rich golden color
Add the chicken and parsley and stir
Simmer on medium heat for 20-25 minutes or until vegetables are softened to liking
Stir in the kale and simmer for another 5 minutes
Remove from the heat and allow to slightly cool before serving
Serve topped with parsley
One of my mom’s signature dishes that was passed down through our family is homemade chicken noodles. She would fix a five gallon kettle of them for Thanksgiving! However, sometimes when it was just a few people over for dinner, she would fix a crock pot version using Reames brand frozen noodles. This was faster than going to the trouble of making noodles from scratch. In honor of mom, here’s the recipe. -John Morgan
- 1/2 c. melted butter, plus more for brushing pan
- 1/2 c. cocoa powder, plus more for dusting pan
- 1 1/4 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. kosher salt
- 1 c. sugar
- 1 egg plus 1 egg yolk
- 1 tsp. vanilla extract
- 2 c. grated zucchini (from 1 large or 2-3 small)
- 2/3 c. chocolate chips
- Flaky sea salt, for garnish
- Preheat oven to 350 degrees F. Butter and dust a loaf pan with cocoa powder.
- In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.
- In another large bowl, stir together sugar and egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla extract and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips.
- Transfer batter to prepared dish and bake 50 minutes.
- Let cool slightly in pan, then transfer to a cooling rack. Sprinkle with flaky sea salt and serve.
15 years ago if you wanted a great hot dog in the Bend Area, you would stop at the end of the Pomeroy-Mason Bridge. At the foot of the bridge, on the Pomeroy side, there was a small drive-in restaurant. Many of us remember and miss Adolph's Dairy Valley. Here's the recipe for their amazing hot dog sauce.