Moroccan Chickpeas with Raisins

Moroccan ChickpeasRarely, does a vegetarian recipe come along that I love. Well, maybe I spoke or “wrote” to soon. I love cheese pizza. My chickpea curry is a staple recipe.  I can quite happily eat a whole pan of sautéed mushrooms all on my lonesome. Broccoli cheese soup, grilled cheese, all rank high in my books. This one though. SO much flavour. I served it with coconut rice on the side. I love that too. Okay, maybe meat is over rated. Maybe I do love the occasional vegetarian cuisine. This one I will be making again and again, and then again. The only thing I changed was to sprinkle with cayenne pepper, and even then I only did that to my individual portion so it is totally optional.

Recipe from Betty Crocker Vegetarian Cooking

  • 1 Tbsp. vegetable oil
  • 2 medium onions
  • 1 clove garlic, minced- I at least doubled this, if not more. Basically just use a big scoop of minced garlic
  • 1 cup diced butternut squash – I used frozen. Already diced. Super easy.
  • 1/4 cup raisins
  • 1 cup vegetable broth
  • 1 tsp. turmeric
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1 can chickpeas, drained
  • Hot rice for serving, I used coconut.
  1. Peel onions. Dice one onion. Slice one onion.
  2. Heat oil in large skillet. Add onions and garlic. Cook until onion is tender. As soon as onions start to turn brown add next 6 ingredients.
  3. Bring to a boil. Reduce heat to medium-low and cook, covered, for 8 minutes. Stir occasionally.
  4. Add chickpeas. Continue to heat until chickpeas are cooked through. Serve on top of rice. * Sprinkle with cayenne if desired.
  5. Eat and enjoy!

Banana Oatmeal Bread

Banana Oatmeal BreadWelcome! Welcome! To this special back to school round up of The Secret Recipe Club! That’s right, the kids are back and they need food in their little bellies. So we all got together, with the same rules, to bring you all sorts of goodies. From easy dinners, lunch box favourites or after school snacks , we’ve got you covered. WE all got an assignment, but this time it is the whole club! I was assigned Little Bit of Everything, and the name describes it perfectly. She has, well, a little bit of everything. So I was well covered and had a load of options. This pumpkin oatmeal, would be a delightful before school breakfast, nice and hearty to fill up for kids on the go! These Cinnamon Roll Cookie Bars, are a bit of an easier take on a classic flavour. My kids would love to eat this easy to put together Taco Bake for a fast dinner, when the extracurriculars start popping back into the schedule. I went with the classic banana bread  with the addition of nutritious oatmeal. ANY kid would be more pleased to come home to a loaf of this. With three kids, two of them teenagers, this loaf was devoured. It lasted a total of two days in the house. So yes, it was a hit!

  • 1 c. packed brown sugar
    7 Tbsp. canola oil
    2 eggs
    1-1/3 c. mashed ripe bananas (about 2 large, defrosted if frozen)
    1 c. regular oats
    1/2 c.  milk
    1 tsp. vanilla
    2 c. all-purpose flour
    1 Tbsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1/2 tsp. cinnamon
  1. Beat together brown sugar, oil, eggs and banana.
  2. Add oats, milk and vanilla. Then remaining ingredients. Pour into greased loaf pan.
  3. Bake for 65 minutes at 350 degrees. Use toothpick to make sure it is cooked all the way through. You may need to add 5 minutes extra cook time.
  4. Let cool. Slice and serve with butter.
  5. Eat and enjoy!

Dutch Puffed Apple Pancake

Puffed PancakeWhen having breakfast (okay, I don’t like eating breakfast), when having breakfast foods, for lunch or dinner, I enjoy a good pancake. What I do not enjoy is standing at the stove cooking for everybody, and then having my family eat while I am still at the stove, and then eating all by my lonesome, that is if there are any pancakes left. They are pancake people too. Enter the oven baked Dutch pancake. I will admit it almost seems like eating a cake smothered in maple syrup, with oodles of yummies like apples and cranberries and nuts. Cake-ish, with syrup, for lunch. Sign me up!

Recipe from Goose Berry Patch Big Book of Country Baking

  • 1/4 cup butter
  • 1 granny smith apple
  • 1/2 cup chopped walnuts
  • 4 eggs
  • 1 cup milk
  • 2/3 cup all-purpose flour
  • 2 Tbsp. sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/2 cup. dried cranberries
  • 3 Tbsp. brown sugar
  • Syrup
  1. Place butter in deep pie dish. Place in oven to melt, while pre heating to 425 degrees.
  2. Peel and slice apples. When butter is melted remove from oven and layer apples on bottom of dish. Top with walnuts. Return to oven for 5 minutes.
  3. While apples are baking, use hand mixer to combine eggs, milk, flour, sugar, vanilla, cinnamon and salt. Stir in cranberries. Pour over apples. Sprinkle with brown sugar. Return to oven and bake for 25 minutes.
  4. Serve hot out of the oven topped with syrup.
  5. Eat and enjoy!

Cinnamon Muffins

Cinnamon MuffinsIt’s getting hot here, so baking season is coming to a halt. It is that season that the oven gets avoided at all costs! Or at least happens early in the morning, so that the whole house doesn’t get too hot. I do have a few last baking recipes to share. I am sure we will have some glorious cloudy and rainy days, that I will be asking too. So it won’t be a complete cut off. For now, you get a muffin recipe. This recipe is from Deborah over at Taste And Tell . The first thing I noticed about this recipe is all the ingredients are basic things you will have in your pantry. No need to run out to the store and purchase anything. Perfect for a day when the weather surprises you and you get to bake after all.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  1. Beat together milk, vegetable oil and eggs. Add first 5 ingredients and stir until just combined.
  2. Line 12 muffin cups with paper liners. Divide batter equally between. Combine 2 Tbsp. Sugar and 1 tsp. cinnamon. Sprinkle over muffins.
  3. Bake for 20 minutes at 375 degrees. Use toothpick to make sure they have cooked all the way through. Cool.
  4. Eat and enjoy!