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Taste Collingswood Restaurants with Fundraiser Cookbook
Oct 20, 9:02PM
Get into the kitchens of your favorite eateries with the "Scene-Stealing Recipes" cookbook, which supports the Collingswood Community Theater.
For just ten bucks, you can support the theatrically and culinarily creative folks in your life with the new community cookbook from the Collingswood Community Theatre (CCT).
With nearly 150 "scene-stealing recipes," the book features dishes from local haunts like Casona, DiBartolo Bakery, El Sitio, Grooveground, Nunzio's, and The Tortilla Press.
"By purchasing one of these mouth-watering recipe books, you are not only benefiting your own household, but are also helping to fund the theatre's shows!" said CCT director Mary Baldwin in a statement.
The book also contains helpful hosting tips about table-setting and napkin folding, and, when you order online, comes with an added bonus: "Timeless Christmas Classics," a collection of carols sung by your friends and neighbors in the CCT.
Pick up your copy at Collingswood Borough Hall (678 Haddon Ave) or at an upcoming CCT performance.
Crumble-Top Pumpkin Muffins Printable Recipe - My Honeys Place
Oct 20, 8:14PM
Crumble-Top Pumpkin Muffins
- 4 cups all-purpose baking mix
- 1 cup raisins, (optional)
- ⅔ cup quick or old-fashioned oats
- ⅔ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
- 2 large eggs
- Streusel topping (recipe follows)
- PREHEAT oven to 400° F. Paper-line or grease 24 muffin cups.
- COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl. Combine pumpkin pie mix and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling ¾ full. Sprinkle with Streusel Topping.
- BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly. Serve warm.
- FOR STREUSEL TOPPING:
- COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and ¾ teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.
3.2.1255
Food for Thought (Plus a recipe for Roasted Red Pepper and ...
Oct 20, 8:08PM
After undergoing treatment for heavy metals these past 10.5 months, my way of thinking about food has drastically changed. I never realized how much diet plays into your overall health, especially foods with sugar, hormones, antibiotics, pesticides, and preservatives. After all, food was probably the major cause of my metal toxicity. As a result of nearly a year on a sugar-free, dairy-free, egg-free, gluten-free, low-sulfur, mostly organic and antibiotic/hormone-free diet, I can honestly say that I don't want to go back to a "normal" diet, especially now that I'm feeling so much better! (You're probably wondering what on earth I have been eating for the past year. You can view the original diet plan here. Some other foods have been added back in because my food allergies went away!!) And all those who were around me at any point in this process know that I still have a weakness of Kettle Brand potato chips. I don't think that will ever go away.
But, despite all that God taught (and has been teaching) me spiritually, I've also learned how to make wiser decisions in food choices. I've learned that fruit and honey are naturally sweet as they are, and I've learned that food in the simplest of forms actually tastes best. Who would've thought that minimally processing foods would actually bring out more of the simple, natural flavors? And even more, who would've thought that this once sugar-and-chocolate-addict would actually prefer homemade desserts without added sugar? Amazing, isn't it? And I bet some of you are cringing at the idea of not having sugar in desserts, but trust me, with the right ingredients, you can totally do it!
Though I could talk for days about food and what I've learned through this process, I decided to spare you all the scientific and technical jargon, get off my soapbox, and actually post my recipes. These recipes are pretty easy, and most of the ingredients can be found at a normal grocery store. (If I'm able to do these recipes in Slovenia, I'm sure you can do this elsewhere!)
Without further ado, here's my version of Roasted Red Pepper and Coconut Alfredo, inspired by one of my favorite restaurant in Pittsburgh, Eden.
Roasted Red Pepper and Coconut Alfredo Sauce
(Vegan, Gluten-free, Low-sulfur, Sugar-free)
Prep Time: 30 minutes
Cook time: 15 minutes
Makes about 4 servings.
Ingredients:
1 cup raw cashews
3/4 cup coconut milk
2 medium red peppers
1 medium zucchini (sliced)
1/8 cup water
1/8 teaspoon garlic powder
1/4 teaspoon basil (I used dried, but fresh works, too.)
1/4 teaspoon red pepper flakes
1/8 teaspoon black pepper (fresh ground pepper works best)
1/8 teaspoon salt
1 tablespoon olive oil
1. Pre-heat oven to 350°.
2. Cut red peppers in half. Clean out seeds. Place face-down on baking sheet. (I put parchment paper on the baking sheet first.) Bake for 15 minutes, or until the peppers begin to turn dark brown on the outside.
3. Purée cashews, coconut milk, and water in a good blender. (The blender worked better than a food processor for this dish.) Blend until smooth.
4. Add garlic powder, basil, red pepper flakes, pepper, and salt. Blend thoroughly.
5. Add roasted red peppers. Blend until smooth.
6. In medium skillet, pour olive oil and sauté zucchini until golden brown. Pour Alfredo over zucchini and simmer until hot.
Serve with grilled chicken over your favorite pasta! (My favorite is brown rice pasta.)
Here's to clean eating! Dober tek!
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On-the-Go Gluten Free Snacks + A Cookie Recipe! | Slender Kitchen
Oct 20, 7:25PM
Snacking on the go can be a challenge when you're trying to stay healthy, but adding an allergy or food intolerance on top of that makes it extra tricky! Is it impossible? No. Is it doable? Yes absolutely! The good news – for those with gluten allergies/intolerances, you won't be able to give in to those coffee shop treats so that's a huge health saver right there. However, the bad news is, if you aren't prepared with your own food you may end up starving at some point! That's no good. If there's one thing I hate being, it's hungry. I'm sure you can agree with me.
To be prepared, it's great to always have some type of food on you at all times, even if you don't plan to eat it. You never know when you'll be stuck in traffic, decide to run an extra errand or you just plain forgot to bring something else with you. Even though it's great to eat fresh food whenever possible, in these circumstances we need to make sure something can stay in your bag/purse for a period of time and is always accessible to you without a fridge requirement. Let's take a look at my top on-the-go gluten free snacks to keep you energetic, full and healthy.
Gluten Free Snacks Suitable for Long Purse/Bag Visits (ie. No fridge)
- Trailmix – a mixture of nuts, seeds and dried fruits (watch out for roasted almonds which may be dusted with wheat starch)
- Bars – Vega, PureBar, Larabar, Organic Food Bar are some of the top real ingredient bars. Homemade will also work however depending on the ingredients and how they are sealed they may grow mold quickly so it's better suited for the snack options to bring on the day of
- Protein powder kept in a container (to be added to water or milk) – bonus if you have a mini organic unsweetened soy milk container with you and shaker cup! Snacks on-the-go often miss out on protein so this is great especially if you're stuck having a later lunch because it will fill you up until then. There are great nutrient dense protein powders such as Vega One or Genuine Health Instant Smoothie, otherwise a straight up clean protein powder is great.
- Homemade or store bought gluten-free granola – ensure a mixture of wholegrains and nuts/seeds so you maintain good energy and it's not just refined white rice cereal
Gluten Free Snacks for the Day Of
- Fresh fruit and a container of greek yogurt
- Homemade gluten free cookie – like a quinoa banana chocolate chip one! This isn't like a typical sugar filled refined flour not-so-energy giving cookie. This is a cookie that has natural sugars, wholegrains, fruit and healthy fats! I swear it tastes delicious. See recipe below.
- Smoothie – 1 cup frozen blueberries, a small handful of spinach, 1 tbsp ground flaxseed, ½ a serving of vanilla protein powder or ½ cup greek yogurt and ½ cup unsweetened almond milk with additional water to desired consistency
- Veggies and Hummus – veggies are a must if you are thinking in advance for a snack. We always try and think of veggies at meals but if you get it in as a snack too that's extra bonus and will be so great for your weight loss and/or health journey
So let's make a promise. If you have any allergies or sensitivities, that you vow to plan ahead and keep food on you at all times to avoid those low energy extremely hungry moments that are sometimes referred to as being "Hangry" – hungry and angry. Both not very good feelings to experience so let's Empower Your Body with Allergy Friendly Food!
Makes 30 – 35 cookies
Adapted by Sarah Maughan from Terry Walters Clean Food
Ingredients:
4 – 5 ripe bananas (must be frozen without skin and defrosted), mashed
1/2 cup coconut oil, melted
1/2 cup 100 % maple syrup
1 tsp vanilla extract
2 cups quinoa flakes
1 1/3 cup brown rice flour
½ tsp baking soda
1 tsp cinnamon
1 cup shredded unsweetened coconut
pinch of sea salt
1/2 cup semi sweet dark chocolate chips (dairy free if needed)
Directions:
1. Preheat the oven to 350F.
2. In a medium bowl combine bananas, oil, maple syrup, vanilla.
3. In a separate bowl combine quinoa flakes, flour, cinnamon, baking soda, coconut and salt
4. Slowly add dry ingredients to wet ingredients and stir – then mix thoroughly with clean hands as you add in the chocolate chips.
5. Use a spoon and mould cookies into small balls onto parchment paper on the baking sheet
6. Bake 20 – 30 minutes until browned (they are supposed to be chewy)
*NOTE – these cookies get extra delicious and moist when they are closed inside a container overnight. Yum! Best if stored in the fridge because they are quite moist so they will keep for longer.
* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Do you like these recipes?
Check out our healthy meal plans featuring
recipes just like this.
- Weekly Meals Plans for 2 or 4
- Nutritional information including PointsPlus®
- Complete, categorized shopping lists
About Sarah Maughan
Sarah Maughan is a Registered Holistic Nutritionist consulting in Toronto, ON and also worldwide via skype. She is available for consultations to help individualize your nutrition journey through empowering education, delicious food, and some good laughs! Are you ready to empower your body with food?
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Slow cooker crockpot country style pork ribs recipe
Oct 20, 6:41PM
Crockpot Country-Style Pork Ribs
Country-style pork ribs are one of the most frugal meats you can buy. This Slow Cooker Country-Style Pork Rib recipe is simple and so easy. It's a fantastically simple base recipe that you can add to or serve with a variety of sauces.
INGREDIENTS
About 5 – 7 pounds of country-style pork ribs
Water, 1 Cup
Sherry, 1/2 Cup
Barbecue sauce, 1/4 Cup
Worcestershire sauce, a few shakes
Garlic salt and pepper to taste
HOW TO PREPARE
1.) Season country-style ribs with garlic salt and pepper, to your liking.
2.) Put ribs into slow cooker. Whisk together water, sherry and barbecue sauce and pour over the ribs in the slow cooker
3.) Shake worcestershire sauce over the top of it. I did a few shakes.
4.) Cook on low for 8 hours. Don't stir too much, just leave it be, with the lid on. Over stirring will break apart the ribs.
5.) Remove with tongs and serve with your favorite toppings. We served with barbecue sauce!
It's Crock-tober! As part of this month-long series I'll be featuring slow cooker and crockpot recipes that are easy and inexpensive! This recipe was sent in by Alexia as part of our Crock-tober series - so she'll get a $10 Amazon gift card! Send in your recipe and if I feature your recipe on the blog you'll get a $10 Amazon gift card!
Here are some of the slow cooker recipes we've featured this month:
- Crockpot Slow Cooker Salsa Verde Beef
- Slow Cooker crockpot baked potatoes
- Slow Cooker mashed potatoes
- Slow Cooker Crockpot Turkey White Bean Chili with pumpkin
- Crockpot Slow Cooker Pot Roast (Mississippi roast recipe)
- Crockpot Slow Cooker Creamy Chicken, served with pasta or rice
- Crockpot Turkey Minestrone soup
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Small Business: Gran's tale inspires thriving baker
Oct 20, 6:18PM
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