Ooey Gooey Jar Full of Yum

Here is something that is Fun and Yum and rolled in one, Jar. I found this link when I was looking for an easy peesy dessert recipe for luncheon that we had last weekend.

Smores in a jar...the kids were in heaven and the adults were not complaining either.  I used smaller canning jars and next time I think I'll use the smallest ones I can find, because this dessert is rich and very, very, sweet.  It was discussed amongst the group that perhaps the next batch we should add some Reeses Pieces Buttercups...hmmmm.
Here is the link http://www.howsweeteats.com/2011/04/smores-cake-in-a-jar/

Oatmeal Snack Bar

It has been a little while since I have posted some food for thought, but these are worth the wait!  I found this idea on a you-tube video made by Sara Westbrook and her mom.  I've taken the idea and have run with it, improvising it for who I'm making them for. The kids get a nut-free version, my husband gets a power packed one and I get a gluten-free, no fat version.  So when it comes to this recipe...only your imagination is the limit. It's very quick, all in one bowl and you can freeze them.  Today I threw a batch together before some friends came over for a very fun visit of water, play and wonderful company.
So I will give you the base for this recipe and them list some suggestions for add-ins and toppings.

In this picture I sliced the bars down the middle before putting them in the oven with some raspberry and mixed berry jam

Base Recipe:
4 cups of Oats
1/2 cup honey or maple syrup
1 mashed banana
1/2 cup of cereal ( rice krispies, corn flakes, special K, Kashi)
1 teaspoon cinnamon
1 teaspoon vanilla

If your making a nut-free version to add more moisture to the mix add some apple sauce or some milk...coconut milk also works great.

For the power bar you can add:
1/2 natural peanut butter or almond butter

For the gluten bars I use gluten free oats and apple sauce with coconut milk.
Now for the add ins which you could really go crazy with:
any kind of nut,
gogi berries, cranberries, raisins, currents,
coco for a chocolate version
coconut,
chocolate chips or I use cacao nibs which is raw chocolate and my kids love it.
sunflower seeds, chia seeds, hemp seeds, flax seeds,
Dried fruit like apricots, dates, figs, berries

For the topping bit you can put nothing and leave them plan, jam, peanut butter, nutella
The consistency you are looking for is, and I'm going to quote Sara, "that of packing snow"...gotta love it, but it works. So if you've added a bunch of stuff and the mix is dry, add another banana or some more coconut milk. If the mix is too wet add some more oats or other dry bits, and then your all set.

If you have a hard time getting fruit into your crew something to consider is pureeing some and mixing it in, or using some of the pomegranate juices that you can buy.  It would probably be easy to hide some blueberries in a coco version.

So there you have it...Set your Oven to 350 and put the bars in for approx. 20 mins.  The ones that have the higher fat content I take out earlier..around 15 minutes...

Let me know what you think and what kind of combinations you come up with.

HomeMade MarshMallows

Every Tuesday my kids and I have cooking class.  We pick out a recipe a week prior and then on Tuesday afternoon we start cooking.  I'm all about the "life skills" and boy can they already make a mean scrambled egg.  This recipe however had my youngest jumping for joy.  I found this recipe in the February issue of Chatelaine. Here is the link for the recipe http://food.chatelaine.com/Recipes/View/Vanilla-marshmallows.  The website for Chatelaine is quiet good with some great options for creating recipe boxes, menu plans and even shopping lists!!! These were given 5 stars by my cooks.  They were tested, in hot chocolate, on a stick, dipped in chocolate and just plain. yummy, yummy, yummy...

Pop goes the...Popcorn

All you need to make this healthy snack is a brown paper lunch bag, some popcorn kernels and a microwave.  This is my favorite go-to fast snack.  Pour some kernels into the bag, fold the top over twice so it stays closed(1/2 inch fold), lay the bag on it's side in the microwave and put on high for approx. 2 minutes, but the time will depend on the amount of kernels and your microwave, so the rule of popcorn is when it stops popping take it out.  Nothing smells better than fresh popcorn, nothing smells worse than burnt popcorn.  To add some pazazz I like to sprinkle in some cinnamon and some salt in with the kernels before I pop it, but you can do it before or after.  My kids love it with some melted butter and some sea salt.  You can get really creative...add some fresh pepper, for and Indian flavour sprinkle a mixture of curry powder and turmeric: Parmesan and dried oregano for an Italian flair: chili powder and paprika for some heat.

Yummy Prairie Honey Oatmeal Muffins

This recipes comes to you from the Canadian living magazine June 2006, but I actually found the link for the recipe on their site so here it is http://www.canadianliving.com/food/prairie_honey_oatmeal_muffins.php
My kids and husband loved these muffins. They all said that I should make more.  I made a few changes to the recipe to cut down on the fat and add a little more nutrition, so here they are.  I used 1 cup of milk with 1 Tablespoon of lemon juice to make the buttermilk, for the 1/3 oil I used unsweetened applesauce and a little bit of coconut oil. Instead of brown sugar you can sub in palm sugar (aka coconut sugar) or a little bit of agave nectar.  For the topping on some I used raw cacao nibs, some I put a few chocolate chips on the top, and the rest I sprinkled with unsweetened flaked coconut.  Tomorrow I am going to mix up another batch and set them into the muffin cups and freeze them raw so when I would like to have a fresh batch of muffins ready in the morning I can just take out the frozen batch set them in the muffin tins and put them in the fridge to thaw out over night so their ready to bake in the morning. Yum.

Eat like an Egyptian

Today we had an enjoyable visit with my in-laws, sister-in-law.  For a worldly experience for the kids I thought it would be fun to try some new recipes.  The menu consisted of, Kusherie (Egyptian Rice and Lentils) which was very tasty, Beef Kabobs, Hummus with Pita, Rotisserie Chicken with a cumin, garlic and coriander rub under the skin, grilled potatoes with parsley, garlic and minced onions and a veggie grill with zucchini, sweet potatoes, onion, tossed in a tomatoe paste, with cinnamon sticks for flavor.  For dessert I made an apple crumble with cardamon seed to spice it up.The kids loved the chicken, pitas and potatoes. I wanted to take some pics but the camera's battery was dead.  I've listed the links and recipes for some of the dishes..
Kusherie :http://www.food.com/recipe/kusherie-egyptian-rice-and-lentils-134402

Beef Kebabs with Cinnamon Clove Rub
* 2 pounds beef cubes (or lamb)
* 1 tablespoon ground cumin
* 1 teaspoon salt
* 1 teaspoon ground ginger
* ½ teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
* 3 garlic cloves, minced
* Onion wedges
* Splash of Lemon juice
Prepare the grill (don’t forget to spray with oil before the fire is lit.) Combine ingredients, cumin thru garlic in a dish or plastic bag. . Toss the meat cubes in the rub, either in the plastic bag or roll the cubes in the dish then add the splash of lemon juice and toss again. Let marinade for at least 1 hour. Put on sticks and grill.


Hummus
1 can of chickpeas (19 oz) rinsed
2 garlic cloves minced
3 tablespoons of Tahini (sesame seed paste, you can find it in any grocery store)
4 tablespoons lemon juice
1/2 teaspoon salt
cumin to taste
1 roasted red pepper from a jar. (optional)

Put all the ingredients into a food processor and mix until smooth.  Add a little water to thin out mixture if needed.

Moroccan-Style Chickpea Soup

With all this cold weather there is nothing better than a steaming bowl of soup. I've been on a little bit of a soup, stew kick so I will be posting a bunch in the next few weeks...hopefully with some pics.  This recipe is from, The America's Test Kitchen Family Cookbook.  All the recipes have been tweaked to perfection, with kitchen tips to boot.  Everyone in the family likes this one, and what they don't like they pick out. I've also made this subbing in sweet potatoes for the potatoes and 1 can of chickpeas and 1 can of mixed beans.
INGREDIENTS:
1 onion, minced
1 teaspoon sugar
pinch of salt
4 garlic cloves, minced
1/2 teaspoon hot paprika (you can us regular paprika and add heat with a little cayenne)
1/4 teaspoon saffron threads, crumbled (bulk barn has this in a little container)
1/4 ginger
1/4 teaspoon cumin
2 (15.5 ounce)cans chickpeas, rinsed
1 pound red potatoes (3 medium) cut into 1/2-inch pieces
1 (14.5-ounce) can diced tomatoes
1 zucchini (1/2 pound), cut in 1/2-inch pieces
3 1/2 cups chicken broth
1/4 cup minced fresh parsley (optional)
Pepper

On medium heat with a splash of broth add the onion, sugar, and 1/2 teaspoon salt.  Cook until softened, about 5 minutes.  Stir in the garlic, paprika, saffron, ginger, and cumin and cook for 30 seconds. Stir in chickpeas, potatoes, tomatoes with juices, zucchini, and broth.  Simmer, stirring occasionally, until the potatoes are tender, 20 to 30 minutes.
With a wooden spoon, mash some of the potatoes against the side of the pot to thicken the soup.  Take off heat, add parsley and season with salt and pepper to taste.  Serve with fresh bread, or nachos.