Homestyle Chicken Noodle Soup

16 Thursday Mar 2017

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Chicken Noodle Soup

Ingredients

  • 12 cups of chicken broth (homemade) or (3 x 900ml cartons)
  • 1 cooked skinless chicken (diced)
  • 2 large carrots (sliced)
  • 1 onion (chopped)
  • 2 celery stalks (sliced)
  • 2 cloves of garlic (minced)
  • 1 bay leaf
  • 1 – 1 1/2 tsp poultry seasoning
  • 2 tbsp olive oil
  • 1 package wide egg noodles (short style)
  • Salt and pepper to taste

Preparation

  1. In a large pot, add olive oil and onions, celery and carrots
  2. Saute vegetables til onions are translucent
  3. Add garlic and diced chicken and cook for about 2 minutes
  4. Add chicken broth, poultry seasoning and bay leaf
  5. Bring to a boil then remove bay leaf
  6. Reduce heat to simmer til tender
  7. Add salt and pepper to taste
  8. Remove from heat and cool in fridge
  9. In a separate pot cook egg noodles til tender
  10. Cool egg noodles in fridge
  11. Add cold egg noodles to cold chicken soup
  12. When ready to serve, reheat soup

Note: By cooking the soup and noodles separate and then adding them together when cold will prevent the noodles from overcooking. Just reheat and serve. The rest of the soup will keep well in the fridge or your can freeze it.

 

 

 

Potato and Leek Soup

16 Thursday Mar 2017

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Leek and Potato Soup 2

Ingredients

  • 1 tbsp butter
  • 1 large onion chopped
  • 3 large potatoes diced
  • 2 large leeks, thinly sliced
  • 8 cups of chicken or vegetable stock
  • 3/4 cup of heavy cream
  • salt and pepper to taste

Preparation

  1. Leek and Potato Soup 1Put butter, onions and leeks into a large pot
  2. Cook 5-8 minutes until vegetables are softened
  3. Add potatoes and vegetable stock
  4. Bring to a boil then reduce heat and cook until potatoes are cooked and soft
  5. Stir in cream
  6. Use a hand blender or a blender until smooth

Serve

Buttermilk Bran Muffins

16 Thursday Mar 2017

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Buttermilk Bran Muffins

Ingredients

  • 2 cups Buttermilk
  • 1 1/2 cups Bran Cereal
  • 2 eggs
  • 1/3 cup melted butter
  • 1 tsp vanilla
  • 1 cup brown sugar
  • 2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon

Preparation

  1. Preheat oven to 400 degrees F. or (200 degrees C.)
  2. Combine buttermilk and bran
  3. Let stand for 10-15 minutes
  4. Mix together eggs, melted butter and vanilla
  5. Stir into buttermilk mixture
  6. Stir sugar and remaining dry ingredients
  7. Add buttermilk mixture to dry and stir just until blended
  8. Fill muffin tin lined with muffin papers

Bake 20 to 25 minutes

Makes 12 muffins

Gluten Free & Dairy Free Chocolate Cake with Non-Dairy Whipped Filling and Chocolate Ganache

21 Saturday Jan 2017

Posted by in Baking, Gluten Free, Home, wrks4me - Recipes

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chocolate-cake

Cake makes 2 layers when split in half (Double for larger cake)wrks4me_terry_tested-11

Ingredients

gluten-free-ingredients

  • 1 Box of Betty Crocker Gluten Free Chocolate Cake Mix
  • 1/3 Cup of Brown Sugar
  • 1 Package of Jello-O Chocolate Instant Pudding
  • 1/2 Cup of Crisco Golden Vegetable Shortening or Butter (if you can handle dairy)
  • 1 Tablespoon Vanilla
  • 1 Cup “Silk Cultured Coconut – Plain” or Sour Cream (if you can handle dairy)
  • 4 Eggs

Directions

  1. Preheat Oven to 350 degrees F
  2. Put Cake Mix and Chocolate Pudding Mix into a bowl and mix
  3. In a separate bowl add brown sugar and Crisco Shortening and blend together with a hand mixture
  4. Add Vanilla, Eggs and Silk Cultured Coconut to the brown sugar mixture. Blend with hand mixture until smooth
  5. Gradually add dry cake mix and pudding and mix
  6. Pour into a greased baking pan (use spray shortening)
  7. Bake for 30-40 minutes. Use a tooth pick to check for doneness
  8. After cooled, split in half and add filling

Whipped Fillingnutriwhip-combo

Ingredients

  • 1/3 cup of fresh Strawberries, finely chopped
  • 1 Carton Nutriwhip (this is Lactose Free and is oil based) Though officially not considered vegan it does not contain any animal products

Directions

  1. Empty Nutriwhip into a cold bowl and using an electric beater, whip til peaks form
  2. Spread strawberries in between each layer of Chocolate Cake
  3. Spread whipped topping ontop of strawberries of each layer

Ganache Icing

  • 8 Ounces of dark chocolate (finely chopped)
  • 8 Tablespoons of Silk Coconut for Coffee or Heavy Cream (if you can handle dairy)

Directions

  1. Microwave “Silk Coconut for Coffee” or Heavy Cream in microwave 30 seconds at a time until hot
  2. Add “Silk Coconut for Coffee” or Heavy Cream into bowl with finely chopped dark chocolate and wait 5 minutes before stirring until blended and smooth
  3. Spreak over cake and allow to set at room temperature. (If you prefer a spreadable version, allow ganache to become firm in the refriderator, then use a spatual, to spread ganache).

Chocolate Decorationchocolate-drizzle-dark

Ingredients

  • Dark Chocolate Bar
  • Parchment Paper
  • Cake Rack

Directions

  1. Chop Chocolate Bar in a microwave bowl and pour into a Ziploc page
  2. Move melted Chocolate to a corner of the bag to allow you to pipe the chocolate onto the parchment paper
  3. With some scissors cut off a small tip of the plastic page
  4. Slowly pipe the chocolate in a back and forth and criss-cross pattern onto parchment paper that is placed onto a Cake Rack
  5. Put into the freezer to firm up
  6. When ready to decorate carefully peel off the parchment paper and lay the chocolate decoration on top of the iced cake

 

 

 

 

 

 

 

Quinoa Tabouli

20 Friday Jan 2017

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tabouli

Ingredientswrks4me_terry_tested-11

  • 1 cup of Quinoa
  • 2 cups of Water
  • 2 Bunches of Parsley (Stems Removed)
  • 1 Bunch of Mint (Stems removed)
  • 3 Green Onions
  • 2-3 Tomatoes (your choice)
  • 1/2 Medium Onion
  • 1 Clove of Garlic
  • 2 Fresh Lemons
  • 1/2 Cup of Olive Oil
  • 1 Tsp of Salt
  • Fresh Ground Pepper

Directions

  1. Put Quinoa and Water into a rice cooker and cook until tender
  2. Allow Quinoa to cool
  3. Finely chop Parsley, Mint, Green Onions, Medium Onion and Garlic and put into a bowl
  4. Dice Tomatoes and add them along with the Quinoa to the Parlsey Mixture
  5. In another bowl add Lemon Juice, Olive Oil, Salt and Pepper and whisk
  6. Pour Lemon Juice Mixture over Quinoa Mixture
  7. Put in the refridgerator and serve cold

Enjoy

(Note: You can use Bulgur instead of Quinoa or along with Quinoa)

 

 

 

 

 

Moist Banana Chocolate Chip Oatmeal Cookies

17 Tuesday Jan 2017

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banana-chocolate-chip-oatmeal-cookies

Ingredients

  • 3/4 cup melted Butterwrks4me_terry_tested-11
  • 1/2 cup Splenda Brown Sugar Blend or 1 cup Brown Sugar packed
  • 1/2 cup Splenda Sugar Substitute or 1/2 cup Sugar
  • 3 Cups of Rolled Oats
  • 1 Teaspoon Vanilla Extract
  • 1 Egg
  • 2 Large Riped Bananas (Mashed)
  • 1 1/2 cup Flour or Gluten Free Flour Mix
  • 1 1/2 Teaspoon Cinnamon
  • 2 Teaspoons of Cornstarch
  • 1 Teaspoon Baking Soda
  • 1/2 cup Chocolate Chips
  • 1/2 cup Chopped Walnuts

Directions

  1. Preheat oven to 350 degrees F
  2. Add mashed bananas, melted butter, rolled oats, sugar, egg and vanilla together in a bowl
  3. Mix well and let sit for 10 minutes for the rolled oats to absorb moisture
  4. Stir in flour, baking soda, cinnamon and cornstarch
  5. Add chocolate chips and walnuts
  6. Cover a cookie sheet with parchment paper or silicon baking sheet
  7. Spoon out a tablespoon of cookie dough
  8. Lightly press with a fork
  9. Bake for 10 to 12 minutes
  10. Remove and let them cool on a cookie sheet

Enjoy

 

 

 

 

Salted Cracker Toffee

10 Tuesday Jan 2017

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salted-cracker-chocolate-toffee

Ingredients

  • 36-40 salted saltine crackers or enough to line your cookie sheet pan
  • 1 to 1 1/4 cups unsalted butter (dependent on size of cookie sheet)
  • 1 to 1 1/4 cups packed brown sugar (dependent on size of cookie sheet)
  • 2 cups milk chocolate or semi-sweet chocolate chips
  • (optional) 1 cup chopped pecans or your favourite nuts

Directions

  1. Preheat oven to 400 degrees F
  2. Line a cookie sheet with a layer of crackers
  3. Put sugar and butter into a pot and bring to a boil. Continue to boil for approximately 3 minutes until it turns a deep caramel colour. Do not burn
  4. Pour over the cracker and spread to completely cover them
  5. Bake in the over for 5-6 minutes
  6. Remove from oven and sprinkle the chocolate chips over the all. When they have melted, begin to spread over crackers.
  7. Add optional nuts
  8. Allow to cool before serving and break into pieces

Originally recipe

Apple Streusel Cake

06 Friday Jan 2017

Posted by in Baking, Dessert, Gluten Free, Low Carb

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apple-streusel-cake

Ingredientswrks4me_terry_tested-11

Streusel Topping

  • 1/2 cup (65 grams) all purpose flour
  • 1/4 cup (55 grams) firmly packed light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons (40 grams) cold unsalted butter, cut into small pieces
  • 1/2 cup (50 grams) toasted and coarsely chopped nuts (can use almonds, hazelnuts, walnuts or pecans)

Batter

  • 3 cups of diced apples (either delicious, cortland, macintosh, honey crisp, empire, spartan apples)
  • 1 cup of flour
  • 2 teaspoons of baking powder
  • 1/4 cup of vegetable oil (canola)
  • 1 teaspoon vanilla
  • 2 eggs + 1 egg yolk
  • 3/4 cup sugar
  • Zest of 1 orange
  • 3 large apples (sliced for top of cake)

Note: For Keto (low carb diet) substitute 1 cup of flour for 1/2 cup of gluten free flour mixture and 1/2 cup of Almond flour. Instead of 2 eggs + 1 yolk substitute with 3 egg white, whipped to soft peaks and add 1/2 teaspoon of cream of tarter along with 1 egg yolk. For the topping use Splenda instead of brown sugar and use gluten free flour mixture.

Directions

  1. Preheat oven to 350 degrees F

Topping

Put flour, cinnamon, salt and brown sugar into a bowl. Cut in cold butter and with your hands combining until mixture resembles a coarse meal. Mix in the nuts. Set aside

Batter

  1. Mixture 1: In a bowl combine eggs and sugar and vanilla and beat until light and fluffy
  2. Mixture 2: Take 2 cups of apples and put in a food processor and pulse to make small pieces. Put into a bowl and add the remaining apple pieces and orange zest
  3. Mixture 3: Combine flour and baking powder in a bowl
  4. Combine mixture 1 and 2 together. Then stir in mixture 3 (flour combination) a little at a time to the combined mixture 1 and 2
  5. Add 1/2 cup of vegetable oil and stir
  6. Grease and flour a spring form pan
  7. Pour batter into pan
  8. Slice your 3 large apples and arrange on top of the batter
  9. Sprinkle topping mixture over apples
  10. Bake in a spring form pan (1 hour) or until toothpick comes out clean

Enjoy

 

 

Moist Keto Bran Muffins

05 Thursday Jan 2017

Posted by in Baking, Home, Low Carb, wrks4me - Recipes

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Ingredients

  1. 1 1/2 cups of Wheat Bran
  2. 1 cup of Vanilla Almond Milk
  3. 1/3 cup Vegetable Oil (Canola)
  4. 1 egg
  5. 1/2 cup + 1 tablespoon brown sugar subsitution (Splenda)
  6. 1/2 teaspoons vanilla extract
  7. 1 cup almond flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 1/2 teaspoon salt
  11. 1 teaspoon cinnamon (optional)
  12. 1/2 cup blueberries (optional)

Directions

  1. Preheat oven to 375 degrees F.
  2. Mixture 1: Mix together wheat bran and almond milk, let sit for 10 minutes
  3. Mixture 2: Mix together oil, egg, brown sugar subsitute, vanilla and optional blueberries
  4. Mixture 3: In a separate bowl mix together almond flower, baking soda, baking powder, salt and optional cinnamon
  5. Add mixture 1 to mixture 2, graduadually add mixture 3
  6. Spoon batter into lined muffin tins
  7. Bake for 15 to 20 minutes or until an inserted toothpick comes out clean. Place on a cooling rake.

Make 12 muffins

Enjoy