Chocolate Cupcakes

Source: https://www.lifeloveandsugar.com/2017/05/31/moist-homemade-chocolate-cupcakes/

Maple Marinated Salmon with Sesame Spinach Rice

1/4 cup garlic-infused oil
1/4 cup pure maple syrup
2 tbsp gluten-free soy sauce or tamari (I used low-sodium)
1/4 tsp freshly ground black pepper
4 (4-oz) salmon fillets, skin removed
Cooking spray
1 3/4 cups water
1/2 to 3/4 tsp kosher salt (to your taste)
2 cups instant brown rice (or regular brown rice)
4 cups baby spinach leaves
1 tbsp toasted sesame seeds
1 tbsp dark/toasted sesame oil
4 scallion tops, sliced

1. In a medium bowl, whisk together the garlic oil, maple syrup, soy sauce and black pepper. Place salmon fillets in a large zip top bag and add garlic-maple mixture. Toss to coat and refrigerate for 2 to 4 hours.

2. Preheat oven to 400F. Line a large, rimmed baking sheet with foil and mist with cooking spray. Place salmon on baking sheet and drizzle a bit of the marinade over the top. Bake until salmon is opaque in thickest part and reaches 145F on an instant read thermometer, 12 to 18 minutes, depending on thickness.

3. Meanwhile, bring the water and salt to a boil in a large saucepan. Stir in rice and return to boiling. Reduce heat to low, cover, and simmer for 5 minutes. Remove from heat and rest, covered, 5 minutes more.

4. Mist a large nonstick skillet with cooking spray and heat to medium-high. Add spinach and cook until wilted. Reduce heat to low and add rice, sesame seeds and sesame oil (If your skillet is too small to fit all the rice, add the spinach to the saucepan with the rice instead). Toss gently to coat. Divide rice among 4 plates and top with salmon. Garnish with scallions and serve.

Source: https://calmbellykitchen.com/blog/maple-marinated-salmon-with-sesame-spinach-rice

Slow Cooker Chicken Wild Rice Soup

4 carrots, peeled and chopped
1 large zucchini, chopped
1 lb boneless, skinless chicken breasts, cut in half if large
1 tbsp butter
1/2 teaspoon dried herbes de Provence or dried thyme
1 bay leaf
4 cups chicken broth
1 cup water
3/4 cup wild rice-brown rice blend (I use Lundberg)
2 egg yolks (optional)
2 tsp garlic-infused or regular olive oil
1 small leek, green parts only, sliced
3 tbsp lemon juice (from 1 lemon)
Salt and black pepper to taste
Grated parmesan cheese for serving
Chopped fresh Italian parsley for serving

1. Add all ingredients through rice to a large slow cooker and cook until chicken breasts are opaque in the thickest part (165F on an instant-read thermometer) and rice is tender, 4 hours on high, or 8 hours on low.  Transfer chicken breasts to a cutting board.

2. In a small bowl, whisk the egg yolks. Slowly pour about ¼ cup of the hot soup into the yolks as you whisk (this heats up the yolks so they don't start to scramble when you add them to the hot soup). With the slow cooker on high, slowly pour the yolk mixture into the soup, stirring as you pour. Cover the slow cooker and cook on high for 10 minutes.

3. Heat the garlic oil in a skillet on medium heat. Add leek, season with salt and pepper, and cook until tender, 6 to 8 minutes. Shred the chicken and add it back to the slow cooker along with the leeks. Cover and cook for a few minutes, just until chicken is heated through. If soup is very thick, add water or broth (I added about ½ cup) to thin as you like. Turn off slow cooker and stir in the lemon juice. Season to taste with salt and black pepper. Ladle into bowls and top with Parmesan and fresh parsley.

Source: https://calmbellykitchen.com/blog/slow-cooker-chicken-wild-rice-soup

Pizza Beans

2 tablespoons olive oil
1 large onion, chopped
2 celery stalks, diced
1 large or 2 regular carrots, diced
Salt and freshly ground black pepper or red pepper flakes
2 large garlic cloves, minced
1/4 cup dry white or red wine (optional)
4 ounces curly kale leaves, chopped or torn
2 1/4 cups crushed tomatoes (28-ounce minus 1 cup; reserve the rest for another use)
1 pound cooked firm-tender giant white beans
Up to 3/4 cup vegetable broth
1/2 pound mozzarella, coarsely grated
1/3 cup grated Parmesan
2 tablespoons roughly chopped fresh flat-leaf parsley, for garnish (optional)

1. Prepare the beans and vegetables: Heat the oven to 475 degrees. In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.
2. Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.
3. If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish.
4. Bake: Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler. Finish with parsley, if desired.

Note: Freezes well.  For a meaty variation, brown some fresh sweet or spicy Italian sausages (about 3/4 pound) with the vegetables.

Source: https://smittenkitchen.com/2017/09/pizza-beans-cookbook-preview/

Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 3/4 cup sugar (can reduce to 1 1/2 cup)
2 cups (or 16 oz can) pureed pumpkin
1 cup oil
4 eggs

1. Sift dry ingredients into bowl.  Set aside.
2. Combine pumpkin, oil, and eggs.  Mix for 3-5 minutes with electric mixer.  Add sugar and mix for one minute more.
3. Add dry ingredients and stir until just combined.
4. Bake in a greased and floured 10x15 inch jell roll at 350 degrees for 25 minutes.  Alternatively, can use a 9x13 inch cake pan and bake for 35 minutes.

Cream Cheese Frosting
4 oz cream cheese
8 Tbsp butter (at room temperature)
1 tsp milk
2 tsp vanilla
1 3/4 cup powedered sugar

Mix all frosting ingredients with electric mixer (whisk attachment) for approximately 5 minutes.

Source: My friend Jessica!

Ham with Cabbage and Apples

4 cups shredded cabbage
1 Tbsp packed brown sugar
1 Tbsp cider vinegar
1/8 tsp pepper
1 large onion, chopped (1 cup)
1 large green cooking apple, sliced
1 pound fully cooked ham slice, about 1/2-inch thick

1. Spray 10-inch (or larger) skillet with cooking spray, heat over medium heat.
2. Cook all ingredients except ham in skillet about 5 minutes, stirring frequently, until apple is crisp-tender.
3. Place ham on cabbage mixture; reduce heat to low.  Cover and cook about 10 minutes or until ham is hot.

Source: Betty Crocker's Good and Easy Cookbook

Try #1 - February 11, 2017
This was a hit with the family!  I wasn't sure how it would go over, but it was super easy and a good way to use up some leftover Christmas ham.  Kind of reminded me of corned beef and cabbage.

Bulgur Pilaf with Potatoes and Pistachios

2 Tbs. olive oil, divided
12 oz. new potatoes, diced
2 zucchini, diced (about 2 cups)
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 cups bulgur
3 large shallots, chopped (about 1/2 cup)
1 Tbs. ground coriander
2 1/4 cups low-sodium roasted vegetable broth
1/2 cup unsalted pistachios, coarsely chopped
1/3 cup chopped fresh parsley

1. Heat 1 Tbs. oil in large pot or Dutch oven over medium-high heat. Add potatoes, and cook 7 to 10 minutes, or until just golden, stirring often. Stir in zucchini and garlic, and sauté 1 minute, or until vegetables are coated with oil. Transfer mixture to plate.
2. Heat remaining 1 Tbs. oil in pot over medium-high heat. Add bulgur, shallots and coriander, and cook 2 to 3 minutes, or until bulgur grain is lightly toasted and has nutty fragrance, stirring often.
3. Stir in potato mixture. Add broth, and bring to a boil. Reduce heat to low, cover, and simmer 10 to 15 minutes, or until all broth is absorbed. Fold in pistachios and parsley, and season with salt and pepper. Cover, and let stand 2 minutes. Fluff with fork, and serve hot.

Source: Vegetarian Times, Nov/Dec 2006