Bev's Recipe Collection

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 3/4 cup canned sweetcorn, drained (about half a 15 oz. can)
• 1/2 avocado, diced
• 1/2 cup chopped tomato
• 1/2 cup salsa (I used Newman’s Own pineapple salsa)
• 2 Tbs olive oil
• 2 Tbs lemon juice
• 1 tsp cajun seasoning
• salt and pepper, to taste

Additional Toppings:

• fresh parsley or cilantro
• tortilla chips

Directions:

Stir together all the ingredients. Garnish with fresh parsley or cilantro and serve with tortilla chips.

From Blog of Joy

Ingredients:

1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup sucanat (or brown sugar)
1/4 cup cocoa powder
1 tsp vanilla extract
9″ whole wheat pie crust, cooked and cooled

Directions:

With a mixer, whip the cream until soft peaks form.  Mix in cream cheese, sucanat, cocoa powder, and vanilla extract until well combined and smooth. Pour into a prepared pie crust. Chill at least 2 hours before serving.

From Heavenly Homemakers

Moist baked oatmeal, spiced with apples and cinnamon and topped with flax and pecans.

Oatmeal:

• 3 cups rolled oats
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp mace (or nutmeg)
• 1/2 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup applesauce
• 1/4 cup sucanat (or brown sugar)
• 1/4 cup honey
• 1 cup peeled and chopped apple (about 1 medium apple)

Topping:

• 1/2 cup chopped pecans
• 2 Tbs ground flaxseed (or flour)
• 1 Tbs sucanat
• 1/2 tsp cinnamon
• 1 Tbs melted butter

Directions:

Stir together the oats, baking powder, cinnamon, mace, and salt. In a separate bowl, blend the eggs, buttermilk, applesauce, sucanat, and honey. Mix in the dry ingredients. Stir in the apples. Pour into a greased 8″ by 8″ baking dish. Combine the topping ingredients and sprinkle over the oatmeal. Gently press the topping into the oatmeal. Bake at 350 degrees for 35 minutes. Serve warm or cooled.

Serves 8

From Blog of Joy

Ingredients:

2 Tbsp creamy peanut butter
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sesame oil
2 tsp honey granules (or sugar)
3 Tbsp olive oil
juice from 1 small lime

Directions:

Combine the peanut butter, rice vinegar, soy sauce, sesame oil and sugar in a small jar with a tight-fitting lid. Shake well to combine. Add the olive oil and lime juice and shake until the dressing is smooth.

From Parade.com

Warm, soothing, and delicious–this chicken noodle soup is perfect for cold winter nights.

Ingredients:

• 1.5 lbs chopped cooked chicken breast (4 cups)
• 2 (32 oz) containers of chicken broth
• 2 cups chopped carrots, (about 6 small whole carrots)
• 1 1/2 cups finely chopped celery (about 6 small celery sticks)
• 1 large onion, diced
• 1 T minced garlic
• 2 tsp dried thyme leaves
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper
• 1/3 C chopped fresh parsley
• 2 large bay leaves
• 1 (13.25 oz) box whole wheat rotini noodles

Directions:

In a large pot, saute onion, carrots, and celery in olive oil until softened, adding garlic halfway through. Add the thyme, oregano, salt, pepper, and parsley. Cook about 1 minute. Add the chicken and broth. Stir. Add the bay leaves and simmer.

Meanwhile, cook the noodles; drain. When the veggies in the soup are tender, remove the bay leaves. Serve the soup in bowls over noodles.

based on recipe from Blog of Joy

These vegan Double Chocolate Muffins–spiced with vanilla, coconut, and banana–are moist and delicious! They’re slightly sweet and great for a light snack or breakfast.  I’ve also  given options for richer dessert muffins. Either way, they’re good, it just depends on your preference!

Ingredients:

• 1 1/4 cup whole wheat flour
• 1/3 cup cocoa powder
• 1 heaping Tbsp of ground flaxseed (or more flour)
• 1 Tbsp baking powder
• 3/4 tsp salt
• 1 large ripe banana (or 1 1/2 small bananas)
• 1/2 cup coconut oil, melted
• 1/2 cup vanilla almond milk
• 1/2 cup sucanat (or 3/4 cup for dessert muffins)
• 2 tsp vanilla (increase  to 1 Tbsp if using regular almond milk)
• 1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)

Directions:

Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.

makes 1 dozen

From Blog of Joy

Simple, moist cornbread!

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 cup cornmeal
• 2 Tbs baking powder
• 2 Tbs honey
• 1 tsp salt
• 2 eggs
• 1 stick softened butter
• 1/2 cup sour cream
• 2 cups buttermilk
• 1 (15 oz) can organic sweet corn, drained

Directions:

Whisk together the flour, cornmeal, baking powder, and salt. Add the remaining ingredients (except the corn) and mix until combined. Stir in the corn. Pour into a greased 9″ by 13″ baking dish. Bake at 400 degrees for 25 minutes or until golden and set. Serve warm.

From Blog of Joy

• 2 cans (4.5 oz.) water-packed tuna
• 1/2 C mayonnaise
• 1 stalk celery, chopped fine
• handful of walnuts, coarsely chopped
• 1 onion slice, chopped fine
• 2 T sweet pickle relish
• 1/2 apple, chopped fine
• toasted bread
• lettuce

In a large bowl, combine ingredients through relish. Stir in apple.

from Taste of Home Most Requested Recipes

• 3 pounds beef roast, cut into large chunks (if not prepared kosher, increase salt below)
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 C ketchup
• 6 oz. tomato paste
• 1/4 C cider vinegar
• 2 T chili powder
• 2 T lemon juice
• 2 T molasses
• 2 t soy sauce
• 1 1/2 t salt
• 1 t ground mustard
• sandwich rolls, split

Place beef in a large slow cooker. Add the celery, onion, and green pepper. In a bowl, combine the other ingredients. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef and use a slotted spoon to serve on rolls or mashed potatoes (gluten-free option).

from Taste of Home Most Requested Recipes

• 3 cans (15 oz.) diced tomatoes
• 2 1/4 C water
• 1/2 C flour
• 2 t salt
• 1 1/2 t pepper
• 3 pounds beef stew meat, cut into 1-inch cubes (if not prepared kosher, increase salt above)
• 9 medium carrots, cut into 1-inch chunks
• 7 or 8 medium potatoes, cut into sixths
• 5 or 6 celery ribs, cut into 3/4-inch chunks
• 1 large sweet onion, cut into chunks

In a large bowl, combine the tomatoes, water, flour, salt, and pepper. Stir in the cut vegetables. Place meat in the bottom of a large roasting pan coated with olive oil. Pour veggie mixture over meat. Cover and bake at 375 degrees for 2 hours and 15 minutes (convection oven for 1 hour 45 minutes). Serve in bowls.

from Taste of Home Most Requested Recipes