Ham N Beans in the crockpot

Sometimes there is nothing better then a giant pot of Ham and Beans. Rich and hearty nothing better for the dreary winter weather we had last week.

Ham N Beans

1 meaty ham bone (I saved mine from Christmas)
1bag of 16 bean mix (no spice packet)
4 cloves garlic minced
1/2 large onion chopped
1 Jalapeno chopped
3/4c chopped carrot
2 celery ribs chopped
1 bay leaf
1tsp paprika
1 can stewed tomatoes
Salt and Pepper

Simmer beans in enough water to cover them (salt the water) for 1 1/2 -2 hours  drain. In a large crock pot dump in chopped veggies, ham bone, beans spices tomatoes and just enough water to cover them. Give everything a good stir and then cook on low for 6-8 hours. When ready to eat pick any meat that has not already fallen off the bone and then discard the bones. Enjoy! Goes well with corn bread! Oh and it thickens the longer it sits.

Agave Apple Butter Cinnamon Rolls

Sometimes, ok all the time I get urges to bake up something scrumptious that will satisfy my sweet tooth. Lately, since all the Christmas sugar I have really had a yearning for my sugar and carbs. So the challenge is to make something satisfying, yummy  but hopefully lighter and less sugar laden then recipes commonly used. Although I don't ever analyze the nutritional content of my recipes so I am just assuming that by using healthier ingredients and the less healthier items in moderation that it is therefore better for me!


Agave Apple Butter Cinnamon Rolls

Filling
1/4C unsalted butter
1/2C Agave Nectar
1/4 C Apple Butter (maybe a little more use your own judgement)
1tbs cinnamon (more or less depending on your taste- I LOVE IT)
3Tbs whole wheat flour
1/2 C crushed walnuts
3/4C raisins (I mixed raisins and cranberries cause that's how I roll)

In a large bowl cream the butter, apple butter and agave until smooth, add in the cinnamon and flour mix well then stir in the walnuts and raisins. Put in the fridge to chill but take out a few minutes before your ready to use so that its easier to spread but not warm.

Dough
 1C. mashed potato (if you don't have any on hand peel and boil 1 large potato and then mash and cool)
1Tbs Yeast
1/2C warm water
1/4C agave nectar + 2tbs
1/2C milk (I used 1%)
3TBS unsalted butter melted
1Tsp sea salt
3Tbs Ground Flax
2Tbs Wheat Germ
4C whole wheat flour (this is approximate and may need adjustment just watch your dough)

In a mixing bowl place the yeast, warm water and 2tbs of agave and mix a few times to dissolve the yeast. Let sit about 10mins until frothy. Add the mashed potato, milk, remaining agave, melted butter and salt. Mix lightly and then add flax, wheat germ and  flour a little at a time mixing  to blend until a soft dough forms. Keep adding flour until the dough no longer sticks to the side of the bowl but you still want it to be smooth and elastic. Oil a bowl lightly an put dough in and let rest for 20 mins. Punch dough down and turn in oiled bowl, cover and allow to rise until doubled about an hour.

Spray a large baking dish with non stick spray (at least 9x11) Punch dough down sprinkle with flour and gently roll into a big rectangle approximately 18x20 and 1/4 in thick. Spread the filling evenly over the dough, beginning on the long side gently roll dough up to form a long log shape then slice about every 1/2 in and place in single layer into prepared pan its ok for the rolls to slightly touch. Brush the tops with some melted butter cover with a kitchen towel and let rise for 45 mins until doubled in size.
Preheat the oven to 375

When the rolls have risen bake for 25mins until lightly golden. Let the rolls cool for 15mins before putting on the glaze.

Glaze
2Tbs room temp Coconut oil (you may sub butter if you wish)
21/2TBS apple juice preferably unsweetened
1/2c nonfat dry milk powder
1/3c agave
1tsp Vanilla extract

Place all ingredient in a food processor and blend until smooth. Drizzle onto slightly cooled rolls and enjoy! They are best served warm!

Chickpea and Veggie Curry

I love Curry! You can add whatever veggies you have on hand or like and a variety of proteins. Plus its easy and quick, what could be better!

My favorite things to put in curry are chickpeas and sweet potatoes then I just add whatever else.

Here is how tonight's went

Chickpea Veggie Curry

1/2c. chopped onion
2 cloves garlic minced
1 celery rib chopped
1sweet potato cubed
1 cup cauliflower chopped
1 cup broccoli chopped
1/2 cup  zucchini chopped
3tbs Curry powder
1tsp lime zest
1 can chopped tomatoes
1 can drained chickpeas
1 tsp dried basil
1/2 can coconut milk

Soften onion in a large skillet in a little olive oil, add curry powder and stir to coat onion. Add garlic and sweet potatoes and cook for a few mins longer allowing them a head start to soften. Then add celery, cauliflower, broccoli and chickpeas stir and cook a few mins longer then add lime zest, tomatoes and basil cook 2-3 mins more stir in coconut milk and zucchini then simmer until thick and everything is cooked thru. Taste and add more curry if needed, salt etc.

Very yummy served over Coconut or plain rice, tonight I used coconut quinoa.

Food to go!

If you know me I am always looking for those recipes that make satisfying meals or snacks I can tote around with me easily. Inspiration for the broccoli salad, buffalo chicken sandwiches etc.

A recent all day trip to Medford for a day full of equine Massage fueled me to search out and create another fulfilling salad recipe.

Chopped Nicoise Salad

3 Med. Smooth Skin Potatoes
1/3C Green olives sliced
1/2 Ib Green Beans trimmed to 1 in pieces
1/4c diced red onion
1 can of tuna in water drained
4 cups chopped romaine lettuce
Juice of one lemon at least 1/4 cup
2 Tbs olive oil
2 tsp. Dijon mustard or spicy brown mustard
dash of red pepper flakes
Salt and Pepper to taste

Cube potatoes and steam about 7-10 mins add the green beans and steam another 6 mins or so until it is all tender. Meanwhile chop onion, slice olives and combine with tuna in a large bowl. Add the potatoes and green beans after they have cooled slightly. To make the dressing whisk lemon juice, olive oil, mustard and pepper flakes  pour over potato tuna mixture and stir to combine. Toss with chopped lettuce season with salt and pepper and enjoy!

*Notes
Chopped egg would be a good addition to this
I made the salad the night before omitting the lettuce and stored in the fridge. In the morning I added the lettuce and tossed it up.

Brownies with a secret ingredient

I was really craving chocolate the other day. Not the Christmas candy type but the rich, fudgey cake type. So I decided I was going to make brownies. I am always looking for the better option and saw that might current issue of cooking light had a segment on their best chocolate recipes, the winner was a brownie recipe. I had it bookmarked to make when I got home from work and then started to get the stuff together realizing that my black bean brownie recipe was probably much better for me and it tastes great so why change!
Not to mention they are a zip to make!

Black Bean Brownies

3/4 c. Black Beans (frozen or canned)
1/4 c. Melted Butter
1/4 c. Olive Oil
2 Eggs
1/4 c. Unsweetened Cocoa Powder
1/2 c. Agave or 2/3 c. sugar
1 Tbs. Coffee or 1 Tsp instant powder
1 Tsp. Vanilla extract
1/2 c. Choc. Chips divided
1/3 c. Flour
1/2 Tsp. Baking Powder
1/2 Tsp. Salt

Preheat the oven to 350 and grease a 9x9 pan. In a blender puree beans, butter and oil. Add eggs, cocoa powder, sugar, coffee and vanilla. Melt 1/4c. chocolate chips in the microwave and add to blender until all ingredients are mixed and smooth. Add baking powder, salt and flour, pulse until mixed thoroughly. Pour in prepared pan sprinkle remaining chocolate chips into batter. Bake 20 mins until edges start to crisp but the center will still look shiny. Cool at least 15 mins before devouring!