What I Cooked: Pt. Seven

Another week come and gone!

This week had me really enjoying being in the kitchen, and spending a lot of time cooking and baking with my youngest daughter. Chopping, mixing and measuring ingredients tops her list of favorite activities and who am I to deny her!

Cabbage Soup
A hearty, customizable, easy and delicious soup! Not to mention real easy on the wallet and freezes beautifully! I always start with carrots, onions and celery for vegetables but play with it from there. I’ve made it with potatoes instead of rice and its equally delicious. My one tip again is to not add the rice until you are ready to serve, otherwise it soaks up all of the liquid. Same goes for freezing extras - omit the rice until thawed and ready to serve.

Pear & Apple Muffins
I found myself with a whole host of pears in need of immediate use so I made up a muffin recipe….and didn’t write it down. SO after much searching, this one seems like a fairly healthy starting point to build off of….I know I used mashed banana instead of coconut oil, omitted the sugar and I’d say at least doubled the amount of pear used and they were delicious!
Moral of the story - don’t be afraid to play around with recipes.

Shepard’s Pie
The best basic and utterly delicious Shepard’s pie recipe I have come across. Freezes amazing - sense a theme yet?

Stove Top Oatmeal
After showing a few Instastories of my girls go-to breakfast lately, stove top oatmeal, I was surprised by how many people asked for the ‘recipe’. Here we go - just remember equal parts rolled oats to dairy free milk.

1/2 cup rolled oats
1/2 cup coconut milk(carton, not canned)
1 tbsp flaxmeal
1 cup frozen fruit (we love strawberries & blueberries around here)

Continuously stir until it reaches desired thickness. Boom. Delicious, hearty breakfast.
Other delicious add in’s we have done in the past include hemp hearts, nut butter, vanilla extract and ceylon cinnamon. But my girls are preferring it extra fruit and other wise plain these days.

Check out last week’s What I Cooked post here.

Jenn HoussinComment