Tag Archives: recipes

Banana Nut Muffins

Apparently… today is my day. My car is long overdue for an oil change… and I’ve been putting it off and putting it off. I almost went for one yesterday, but ran short of time and decided I was going to do it tomorrow. I ended up going to a work event today… and lo and behold… I won one! YAY ME!

On another note, I’m happy about what I accomplished in the kitchen this weekend too. I made delicious carrot muffins. I made these lovely banana nut muffins. And I’ve got a batch of chili in the slow cooker right now (recipe to follow!).

And tomorrow, I will be making one of my favorite suppers of all… sweet and sour ribs! Mmm mmm!

But for now…. here is the recipe for muffins #2: Banana Nut

2 cups all purpose flour (I used half whole wheat and half white)

1/2 cup lightly packed brown super

1/4 cup white sugar

2 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1/4 cup applesauce

2/3 cup milk

1 egg (lightly beaten)

2 tsp vanilla

2 small ripe bananas (mashed)

Chopped mixed nuts (optional) – I used a small handful of pecans and almonds

Mix dry ingredients in one bowl, and wet in another. Make a well in the center of the dry ingredients. Pour wet ingredients in well. Mix until just moistened. Make 12 muffins. Bake a 350 degrees for 18-22 minutes.

Mine were done in 18 minutes. They weren’t dry, but they weren’t super moist. However, as I was typing this… I realized I may have missed the egg (I’m really on a roll today! Forgot the raisins in my carrot muffins too!). I can’t be 100% sure… but I really can’t remember putting an egg in!

So… I’m not a pro! At least not yet 🙂 And definitely never been much of a baker. But… they taste good, and that’s what counts!

Advertisements

Carrot Muffins

Alright… I’ve been absent a while. Just REALLY busy! Which is nice. I went out and did things Tuesday-Friday every night… which is A LOT for me. I’m usually more of a homebody. Having said that, I have a busy couple days planned in my kitchen, so a few posts should be coming this way. I was going to make these muffins today, but ended up getting bored last night and started.

These muffins turned out SUPER delicious!

1.5 cups all purpose flour (white or whole wheat. I used half & half)

1 tsp each baking powder & baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

3/4 cup packed brown sugar

1 egg, lightly beaten

3 tbsp oil

1 tbsp vanilla

1/2 cup milk

1 can crushed pineapple, drained well

1.5 cups grated carrots

1/2 cup raisins

Preheat oven to 350 degrees. Mix flour, baking powder, baking soda, sugar, and spices in a large bowl. In a separate bowl mix egg, oil, vanilla and milk. In a third bowl mix carrot, pineapple and raisins. Pour liquid mix over carrot mixture. Toss to coat. Make a well in the center of the dry ingredients. Fold carrot mixture into the center. Stir until just moist.

Divide into 12 muffin cups and bake for 20-25 minutes.

Now… in all fairness… I completely forgot the raisins. I baked mine for a full 25 minutes, and they were still VERY moist.

So… enjoy! I’m going to make the next ones now… Banana nut muffins! Mmm….

Mexican Chicken Tortilla Soup

As I previously mentioned, it gets pretty cold in Saskatchewan. Unfortunately, we’ve already got snow, and it doesn’t appear to be going anywhere. So, I decided another soup was in order. I wanted something that would go good with my southwestern salad. So, I figured some similar flavors would be good! When it comes to soup, I don’t measure very precisely…. I just go with my gut.

A lot of people make their own tortillas/tortilla strips. I wasn’t feeling that ambitious yesterday, so I just used some multigrain tostitos. Cut me some slack… I was at the airport at 4am two days in a row! 😀

Mexican Chicken Tortilla Soup

1 tbsp EVOO
1-2 small jalapeno pepper, seeds & ribs removed, finely diced
3 garlic cloves, minced
2/3 of a Spanish onion (I diced one third, and left the other third in long strips)
1 liter chicken broth
1 large can diced tomatoes
2-3 tbsp tomato paste
1 tbsp chili powder
1 tsp cumin
Salt & Pepper to taste
1 tsp McCormick Chipotle Chili Pepper (though… I wish I’d used more)
1 cup frozen corn kernels
2 cups cooked shredded chicken

Heat oil in large stock pot. Add garlic, onions and jalapeno. Saute 3-4 minutes, until soft. Add chicken broth, diced tomatoes (including liquid), tomato paste, and spices.  Simmer for 10 minutes. Add shredded chicken and corn. Simmer for another 5-7 minutes.

Serve hot with diced green onion, avocado, shredded cheese, sour cream and your favorite tortilla chips. Don’t be afraid to douse the avocado in some lime juice too! Tastes great and keeps the avocado from turning brown, if you’re not using it all right away!

Nice To Meet You

Hello. If you’ve found your way to this blog/site/whatever, let me just start by saying… I’m sorry. Just kidding!

This is something I’ve been meaning to do for quite some time, but my neurosis and complete inability to make an actual decision have led me to put it off time and time again. The problem? I couldn’t decided on a “theme” or topic, if you will. And I still haven’t.

You see, when I was a youngster, I always wanted to be an author. Back in those days, I really like writing fiction. I always thought I’d grow up and write grossly graphic murder mystery novels. Pretty disturbing shit for an eight year old.

Then by the time I hit high school, I was more convinced that non-fiction semi-autobiographical was the way to go. Until I realized that my life is boring and no one gives a shit. That realization was followed by another realization. Being an writer or an author is kind of like being a singer and/or actor. Really nice idea… but very hard to do. A small percentage of people actually manage to do these things as a full time career and make a decent living.

Or at least that was my understanding, and what people seemed to try and drill into my head. I’d guess that in this age of the internet… the chances of succeeding and “being discovered” are increasing. But I’d guess it’s still not that high.

So ANYWAY… back to my lack of theme. I really like cooking; I REALLY like eating. So, I imagine this is going to contain a lot of pictures of food and recipes. I’m fairly certain though, that some of my general ramblings will find their way in here too.

Why don’t I tell you a little bit about myself? Oh? You don’t care? Well… stop reading then!

My name is Pamela. Most people call me “Pam”… but I prefer writing “Pamela” (I know, I’m weird), so I will probably refer to myself as such most of the time.

I’m from Saskatchewan (which is in CANADA… in case… well, I’ll just stop there). I’m in my mid-twenties (or late-twenties… that’s really a matter of opinion I guess). I’m recently single, and loving it. I work as an assistant to some realtors.

I really overuse “…” so, I apologize in advance. It’s a really annoying habit, but I can’t help myself. This post is me using great restraint. I also curse here and there. You will undoubtedly see some “F-bombs” in here. I don’t have the greatest filter, but I figure if I can’t be myself while hiding behind the internet then where CAN I be myself? 😀

So, enough about me. Not that you’re probably still reading anyway…
Well, internet, so long for today!


Pamela

Cream of Chicken and Vegetable Soup

Winter gets pretty darn cold in Saskatchewan. I’d say from about early-mid November until the end of February, our “average” temperature is about -15 degrees Celsius (that’s just a rough guess based on the 20+ years I’ve lived here… not a fact). But at the height of winter, the temperate can dip as far as 30-35 degrees below zero. Not. Too. Fricken. Warm.

So, how do I keep warm? A lot of layers and a lot of soup! Soups and stews are one of my favorite things to eat AND make. Soup is nice because it’s soooo easy. It really doesn’t require a recipe at all. It’s so easy to just throw in a little bit of this, and a little bit of that!

This is something I whipped up a couple weeks ago.

1-2 tbs EVOO
3 boneless skinless chicken thighs, in bite size pieces
3/4-1 small white onion, finely chopped
5-6 white mushrooms, sliced

2 ribs celery
1/2 cup frozen green beans (chopped)
1/2 cup frozen corn
1/2 cup fresh or frozen carrots (match sticks)

1L low sodium chicken broth
1-2 cans evaporated milk

Fresh dill
Salt
Pepper

Heat oil in a skillet over medium-high. Toss in chicken, onion and mushrooms. Meanwhile, bring chicken broth to a boil. Once boiling, add celery, beans, corn and carrots. Simmer for 10 minutes. Add chicken mixture. And dill, salt and pepper to taste. Simmer for another 10-15 minutes.
Slowly add evaporated milk until desired level of deliciousness (aka creaminess!)


And voila… 3-4 servings of SOUPer goodness!

Yes, this is a little simple. I know my directions are brief. And forgive me… because my photo also sucks. But I’m at work, and quite honestly, am just trying to add a little content. So, had to work with what was in my head/on my phone! 😀

Later Gators.

Pamela