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Thai Butternut Squash Soup
A dear friend of mine shared this recipe many years ago and it's one that we enjoy often in my home. It's simple to prepare and has great flavor. It's one of those soups that is even better the next day. I'm not sure that my kids love it as much as I do but that's okay, more for me ;)
Prep Time 25 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
Prep Time 25 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
Instructions
  1. Heat the oi lin a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Don't brown the mixture, reduce your heat if necessary.
  2. Add the squash, carrots, broth, fish sauce, sugar, and curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
  3. Using a hand-held immersion blender, pureé the soup until silky smooth. (Alternatively, cool the soup slightly, then pureé in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape. Next stir in the coconut milk, lime juice, and salt. Bring everything to a simmer, then taste and adjust the seasonings.
  4. Serve soup into bowls and drizzle with Sriracha and garnish with the scallions and cilantro.
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If you’re like us our schedules are crazy pretty much 7 days a week. If it’s not hockey or lacrosse or the kids going to work out there are animals or work that has me running in a hundred different directions. So when I know things are going to be busy I can whip up a batch of these muffins and feel good about the kids snacking throughout the day.

We rely on banana bread but I know when it’s still sitting on the counter the next day that the kids and hubby need a break and something different. That where’s these Chocolate Chip Banana Muffins come into play.

I hope your family enjoys them as much as mine.

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Chocolate Chip Banana Muffins
My kids love these chocolate chip banana muffins. It's a great way to change up the everyday banana bread for something different and fun. They are easy to whip up in the morning and enjoy for breakfast or as an all-day snack for our busy schedules.
Course Breakfast, Sweets
Keyword Baking
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Course Breakfast, Sweets
Keyword Baking
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat your oven to 350 degrees. Grease your muffin tins. Peel bananas and put them in a big bowl with the melted butter and smash it all together with a fork. Keep blending until the mixture is creamy and smooth, not chunky. Add sugar, egg, and vanilla and mix just until combined. Stir in salt and baking soda. Add flour and chocolate chips and mix until just combined. Do not overmix! Divide into muffin tins Bake about 18-20 minutes or until a toothpick pulls out cleanly. ** Note: I don't use any liners for this recipe as the muffins are so moist they tend to just stick to the paper and become too messy.
    Chocolate Chip Banana Muffins
Recipe Notes

I sift my flour when baking and recommend it as it makes for a lighter flour and also makes for a lighter, fluffier muffin. We purchased our sifter on amazon, it's been great and we use it frequently. You can shop it here: https://amzn.to/2Jr7J7z

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Chicken with Capers and Tomatoes
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. I found this and love how easy it comes together. It's ingredients you'll have on hand as well so it makes for a great busy weeknight meal.
chicken with capers and tomatoes
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
people
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
people
Ingredients
chicken with capers and tomatoes
Instructions
  1. Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  2. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  3. Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
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Spaghetti Os
Healthy and delicious Spaghetti Os, made from REAL ingredients with no high fructose corn syrup or ingredients you can’t pronounce. Healthy spaghetti os!
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Instructions
  1. In a small saucepan, stir together all ingredients except the pasta. Bring to a boil, then lower and cook on low until the butter melts completely. Meanwhile, bring a medium pot of salted water to a boil. Once boiling, throw in the pasta and cook until desired texture is reached. Drain, then pat dry with a towel. Pour the pasta into the sauce, and stir to combine. Serve. Before reheating any leftovers, stir and add a little milk of choice if needed.
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