Joy’s Cornbread

Simple, moist cornbread!

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

Print this Recipe Comments

Apple Tuna Sandwiches

  • 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

Print this Recipe Comments

Slow Cooker Barbecue Beef

  • 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 pepper, chopped
  • 1 C ketchup
  • 6 oz. tomato paste
  • 2 T brown sugar
  • 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

 

Print this Recipe Comments

Baked Beef Stew

  • 3 cans (15 oz.) diced tomatoes
  • 2 1/4 C water
  • 1/2 C flour
  • 1 T salt
  • 1 1/2 t pepper
  • 4 1/2 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 or until meat and vegetables are tender. Serve in bowls.

from Taste of Home Most Requested Recipes

Print this Recipe Comments

Fruity Baked Oatmeal (Gluten-Free)

  • 6 cups oats
  • 4 t baking powder
  • 2 t salt
  • 1 t ground cinnamon
  • 4 eggs
  • 2 cup buttermilk (or almond milk)
  • 1/2 cup sucanat (or brown sugar)
  • 1/2 cup honey
  • 1/2 cup applesauce
  • 1/2 cup coconut oil
  • 3 cups assorted fresh or frozen fruit, such as blueberries, peaches, and strawberries

Stir together the oats, baking powder, salt, and cinnamon. In a saucepan over medium-low heat, melt the coconut oil. Pour the oil mixture into a large bowl and add the eggs, milk, sucanat, and honey; whisk until combined. Stir in the dry ingredients, then the fruit. Pour into a greased 9″x 13″ baking dish. Bake at 350 degrees for 40-50 minutes. Serve with milk or butter if desired.

9 servings

adapted from Taste of Home Most Requested Recipes

Print this Recipe Comments

Vegetarian Chickpea Sandwiches

IMG_4066

IMG_4066

Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!

Ingredients:

  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
  • 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
  • salt and pepper to taste
  • 1/4 cup finely chopped cucumber
  • 1/4 cup diced tomato
  • 2 Tbs finely chopped celery

Directions:

In a small bowl, mash the chickpeas with a fork until partly pasty.

IMG_4006

Blend in the liquids (whatever combination you want).

IMG_4027-001

 

Add the rest of the ingredients. Adjust the seasonings to taste. I garnish with extra chili powder.

IMG_4041

 

Excellent on pita chips or in pitas (or gluten free creacker) with lettuce or avocado, but any bread will do! You can be creative with this recipe, but I love this combination! 🙂

From Blog of Joy

Print this Recipe Comments

Honey-Baked Carrots

Simple and delicious!

Simple and delicious!

Ingredients:

  • 3 lbs. whole organic carrots
  • 1/2 cup olive oil
  • 1/2 cup honey
  • 2 t salt
  • 1 t pepper

Directions:

Cut off both ends of the washed carrots. Cut into carrot sticks (or desired size). Place in a 9″ x 13″ baking dish. Glaze the carrots with the olive oil, honey, salt, and pepper; mix with your hands until evenly coated. Bake at 350 degrees for 40 minutes until tender (or 30 minutes in a convention oven). Serve.

From Blog of Joy

Print this Recipe Comments

Chocolate-Covered Oranges

Oranges and chocolate–two of my favorite flavors–are combined to make this quick, delicious, and healthy snack.

A delicious and refreshing treat!

Ingredients:

  • 1/4 cup semi-sweet mini chocolate chips (I use Enjoy Life)
  • 1 tsp coconut oil
  • 1 orange, peeled and segmented

Directions:

Arrange the orange segments on a parchment covered dish. Place in the freezer for a few minutes. Meanwhile melt the chocolate chips and coconut oil in a small saucepan over medium-low heat until melted. Roll each orange segment in the melted chocolate until coated and place back on the parchment paper covered dish. You may need to melt more chocolate chips and coconut oil depending on the size of the orange and how thickly you coat the segments. Place back in the freezer uncovered for about 15 minutes or until the chocolate is hardened. Serve. Store leftovers (if there are any!) in a sealed container in the refrigerator.

From Blog of Joy

Print this Recipe Comments

Tortilla Soup

This was a big hit!

Ingredients:

  • 1 1/2 lbs cooked diced chicken (about 4 cups)
  • 1 (10 oz) can Ro-tel diced tomatoes and green chilies
  • 1 large onion, chopped
  • 2 (16 oz) cans diced tomatoes
  • 1 (16 oz) can tomato sauce
  • 4 cups chicken broth
  • 2 cups water
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt

Top with: chopped fresh cilantro, tortilla chips, and grated Cheddar cheese

Directions:

Combine all the ingredients in a large soup pot. Simmer for about 30 minutes. Sprinkle cilantro, tortilla chips, and cheese over each serving.

Or, place all ingredients in a slow cooker on low for the afternoon.

Print this Recipe Comments

Lightened-Up Poppy Seed Dressing

Ingredients:

3 Tbs mayonnaise
2 Tbs apple cider vinegar
1 Tbs maple syrup
2 tsp spicy brown mustard
1 tsp olive oil
1 tsp lemon juice
1 Tbs poppy seeds
1/2 tsp garlic powder
pinch of onion powder
salt + pepper to taste

Directions:

Whisk all ingredients together until smooth or blend in a blender. Refrigerate for at least 20 minutes for best flavor.

Adapted from Healthy.Happy.Life.

Print this Recipe Comments