Chicago Style Pizza Sauce

I call this Chicago style because this recipe was given to me by the owner of a Chicago pizzeria. It's our absolute family favorite.

I do this by feel so amounts are flexible

1 can chopped tomatoes
1 scant TBS yellow mustard
1/4 medium onion
2 cloves garlic
1 medium carrot, trimmed
1/2 tsp dry oregano
1/2 tsp dry basil
1/2 tsp fennel seed (secret ingredient)

Put everything in a blender, process until mostly smooth.

Simmer in saucepan for about 10 minutes

Trader Joe's five seed almond bars

I am obsessed with these! They are exactly the kind of cookie-ish snack I love. Plus they are full of good things including 53 mg of EPA and DHA omega 3 fatty acids (something I'm supposed to eat more of. And at 110 calories each, they are on OK mid morning, post walk snack.

Just in case I can't get to Trader Joe's, I searched copycat recipes. Plus it might be fun to customize them.

Here's the closest 'reverse engineered' recipe:

Erica's Cannella Vita

Ingredients
 
1 cup raisins
1 1/8 cup flour (I used sprouted whole grain flour)
3/4 cup brown sugar
2/3 cup quick oatmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon ground cloves
2 teaspoon ground cinnamon
1 stick melted salted butter
1 egg
2 tablespoons honey
1 teaspoon vanilla
1/4 cup flax oil (or you could use olive oil, or any other oil you have on hand)
1 cup of seed mix: flax, sesame, pumpkin, poppy, sunflower (or any dried fruit or nut mix)
1/3 cup slivered toasted almonds

Measure out the seed and almonds in a small bowl, so that you can quickly add them later.
Put the first set of dry ingredients in a food processor or a mixer and blend for 30 seconds, until the raisins are finely chopped (if using a mixer, pound the raisins the old fashioned way in a ziploc to form a paste). Add the liquid ingredients next. Be sure to use melted butter, otherwise the mixture will be too stiff. Processor for about 30 seconds until a ball forms. Immediately add the nut mixture and lightly blend to mix (rather than pulverize).
Place mixture on in a 9x13 baking pan lined with parchment paper. Spread evenly to the corners of the paper.
Bake at 350 for 15-18 minutes. It will be very soft and harden as it cools. Let cool a bit, then cut into bars and let cool completely.



These breakfast cookies by The Cleaver Carrot may have a similar taste and feel:

fast healthy nut & seed breakfast cookies

Prep time

5 mins

Cook time

12 mins

Total time

17 mins

Author: Emilie Raffa

Serves: 35

Ingredients

• 2 cups quick oats (not instant or old fashioned)
• ½ cup almond meal or almond meal*
• 1 heaped tbsp. mixed seeds and grains (i.e. flax seed, hemp seeds, quinoa etc.)
• ½ cup pecan halves (optional)
• 1 tsp. cinnamon
• ½ tsp. baking soda
• 1 egg
• ½ cup coconut oil, melted
• ½ cup pure maple syrup
• 2 capfuls of pure vanilla extract
• 1-2 tbsp water**
• ½ heaped cup dried cranberries

Instructions

1. Preheat your oven to 375 F. Line 2 baking sheets with parchment paper for easy clean up.
2. Add the quick oats, almond flour, mixed seeds, pecans (if using) cinnamon, and baking soda to a food processor. Pulse until the oats look like 'flour.' It's okay to have a few big pieces in the mix.
3. Add the egg, coconut oil, maple syrup, vanilla extract and 1 tbsp of water. Process to combine. If the dough is too stiff, add the remaining 1 tbsp of water to loosen up the batter. This way, the cookies will spread when baked. Repeat this step as needed. Alternatively, if the batter is too runny, just add a sprinkle of almond flour or oats to combine.
4. Add the cranberries and pulse a few more times.
5. Using a mini ice cream scoop about 1-inch in diameter (or with 2 spoons), portion the cookies onto your lined baking sheets.
6. Bake for about 12-13 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.
7. Store cookies in an air-tight container for up to one week (if they last that long).

And these are just cookies - but they do have some seeds - Allrecipes

West Coast Trail Cookies

Recipe By:WestCoastMom

"This cookie gets its name from the West Coast Trail on Vancouver Island. It's my adaptation of the perfect nut-free trail cookie that's been our family's favorite chewy oatmeal cookie for 10 years. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Perfect for school kids or those with allergies."

Ingredients

• 1 cup unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup flax seed meal
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup dark brown sugar

• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups rolled oats
• 1 cup semisweet chocolate chips
• 1 cup dried cranberries
• 3/4 cup unsweetened shredded coconut
• 1/2 cup coarsely chopped pumpkin seeds

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
3. Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
4. Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
5. Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

Ok - one more cookie - this one's from the NY Times

Ingredients

• ½ cup/60 grams whole-wheat flour
• ½ cup/65 grams all-purpose flour
• ½ teaspoon/2 grams baking soda
• 4 ounces (1 stick)/ 115 grams unsalted butter, at room temperature
• ¼ cup/50 grams organic granulated sugar (regular will work also)
• ½ cup/80 grams packed light brown sugar
• ¼ teaspoon/2 grams fine sea salt
• 1 egg
• 1 teaspoon vanilla/5 milliliters
• ¼ cup plus 2 teaspoons/50 grams sunflower seeds
• 2 heaped tablespoons/25 grams pumpkin seeds
• 1 tablespoon/12 grams chia seeds
• ½ cup (scant)/50 grams rolled oats
• 8 ounces/225 grams bittersweet chocolate (or more if desired), cut in 1-inch pieces

• Preparation

• Sift together flours and baking soda and set aside. In bowl of a standing mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of the bowl and paddle. Add organic sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is lump free, about 1 minute. Stop mixer and scrape down sides of the bowl and the paddle.
• Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not overbeat. Scrape down sides of the bowl and paddle.
• On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add seeds, oats and chocolate chunks and mix in.
• Heat oven to 350 degrees with racks adjusted to the lower third and middle of the oven. Line two baking sheets with parchment paper. Spoon dough by heaped teaspoons (or use a 1-inch scoop) 2 inches apart onto prepared baking sheets.
• Bake 14 to 15 minutes, until lightly browned, rotating baking sheets from top to bottom and from front to back halfway through the baking. Remove from oven and slide parchment off the baking sheet and onto a work surface. Allow cookies to cool for at least 10 minutes before serving, or for at least 20 minutes before storing in an airtight container. Cookies will keep for three days at room temperature.
•  

Quick Chili Sauce

I found this recipe when I needed a quick chili sauce recipe - when I didn't even have fresh tomatoes. I was trying to replicate the recipe my grandmother used to make. I had to adjust seasonings a bit - but it's a good base to get started. And it's very quick and easy. Thank you Beverly's Back Porch!

Quick Chili Sauce about 2 pints 1 19-ounce can tomatoes, or equivalent of home canned 1 large or 2 small green and red peppers chopped 1 cup coarsely chopped onions 1/4 cup white vinegar 1/3 cup packed brown sugar 1/2 teaspoon salt 1/4 teaspoons dry mustard powder Spice bag made of 1 teaspoon pickling spice and 2 teaspoon celery seed. Tied loosely in cheesecloth. Bring everything to a boil reduce heat and simmer 45 minutes or until the consistency you prefer. I had to cook mine longer because I used home canned tomatoes. Remove spice bag fill hot jars and secure lids and can in hot water bath for 10 minutes. (I didn't can mine - we ate it all in one day!

Easy Pumpkin Snack Cake

I love all things pumpkin. This cake is easy and delicious.

Thanks to Kitchen Meets Girl for this wonderful recipe

Ingredients

• 2 cups flour
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 eggs, lightly beaten
• 2 cups white sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin

For the Frosting:

• 3 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon milk

Instructions

1. Preheat oven to 350 F and spray a 9x13 pan with non-stick cooking spray.
2. In a medium bowl, stir together flour, salt, cinnamon, baking powder, baking soda.
3. In the bowl of a stand mixer, combine eggs, sugar, oil, and pumpkin. Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth.
4. Spread batter into pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.
5. To make the frosting, beat the cream cheese with an electric mixer until smooth. Add in the sugar and milk and mix at low speed until combined. Stir in the vanilla and mix again. Spread over cooled bars. Dust lightly with cinnamon, if desired.

60 Second Chocolate Chip Mug Cookie

This is perfect when you are craving a cookie, but don't want the temptation of an entire batch

Thank you to Mel's Kitchen Cafe

60-Second Chocolate Chip Mug Cookie

YIELD: MAKES ONE MUG COOKIE

Little update: I realized after I posted this (and tried it with this variation) that if you are making more than one at a time, try using a whole egg, whisking it, then splitting the egg mixture between the two recipes/mugs. That way you aren't wasting two egg whites. It works just fine that way - give or take, it's about a tablespoon of egg per mug.

Also, to avoid the batter being crumbly (thanks to the commenters who stumbled upon this), mix all the wet ingredients first: butter, egg yolk, sugars and salt. Then gradually add the four and stir in the chocolate chips.

INGREDIENTS

• 1 tablespoon melted butter or coconut oil
• 1 tablespoon granulated sugar
• 1 tablespoon brown sugar
• pinch of salt
• 1 egg yolk
• 1/4 cup all-purpose flour
• 2 tablespoons chocolate chips (regular size or mini)

DIRECTIONS

1. Very lightly coat the inside of a 6- or 8-ounce mug or ramekin with a smidgeon of cooking spray, butter or coconut oil. Mix all the ingredients together in the mug (to avoid the batter being crumbly, mix the butter, egg yolk, sugars and salt first before gradually stirring in the flour and adding the chocolate chips). 
2. Microwave for one minute at 80% power (I have a 1,000 watt microwave; if your microwave has more or less watts, you may need to adjust the time a bit). The top will look light and yellow and may even seem undercooked but if you gently press the top and it lightly springs back, it's perfect (don't overcook or it will be dry and tough in spots).
3. Serve warm with a scoop of vanilla ice cream, if desired.

Best lentil soup

Thank you to My Material Life blog for posting this recipe

My Favorite Lentil Soup, from Jane Brody’s Good Food Book

• 2 T olive or vegetable oil
• 2 c chopped onions
• 3 carrots, coarsely grated
• 3/4 t marjoram, crumbled
• 3/4 t thyme leaves, crumbled
• 1 28-oz can tomatoes with their juice, coarsely chopped
• 7 c broth (beef, chicken, or vegetable)*
• 1 1/2 c dried lentils, rinsed and picked over
• 1/2 t salt
• freshly ground black pepper to taste
• 6 oz dry white wine
• 1/3 c chopped fresh parsley or 2 T dried parsley flakes
• 4 oz Cheddar, grated

1. Heat the oil in a large saucepan, and saute the onions, carrots, marjoram, and thyme, stirring the vegetables for about 5 minutes.
2. Add the tomatoes, broth, and lentils.  Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup for about 1 hour or until the lentils are tender.
3. Add the salt, pepper, wine, and parsley, and simmer the soup for a few minutes.  Serve with cheese sprinkled on each portion.

* Instant pot - saute in pot and then cook on manual 10 minutes.
* In place of homemade broth, you can use 3 bouillon cubes with 7 cups of water or 3 1/2 cups of canned broth and 3 1/2 cups of water.

This is quick and easy and quite good, considering it all comes from cans.

In Ghana, I modified a bit - no tomatoes with green chillies so I added some extra red pepper flakes and mexican spices to regular canned diced tomatoes

Canned chicken broth is expensive so I used "Better than Bouillon" that we brought from home - plus water.

and frozen corn was easier to find

Recipe from Allrecipes.com

Six Can Chicken Tortilla Soup

• Prep
  5 m
• Cook
  15 m
• Ready In
  20 m

Recipe By:Terryn

"Delicious and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch!"

Ingredients

• 1 (15 ounce) can whole kernel corn, drained
• 2 (14.5 ounce) cans chicken broth
• 1 (10 ounce) can chunk chicken

 

• 1 (15 ounce) can black beans
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained

Directions

1. Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.