Juice of One Lemon

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Posting this here because I often need to know it:

• 1 lemon yields 3 tablespoons juice (1.5 oz; 45 ml)
• 1 lime yields 2 tablespoons juice (1 oz; 30 ml)

Source: thekitchn

Peppermint Hot Chocolate

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IMG_2199Cook’s notes: I posted a version of this recipe several years ago that used two kinds of syrup (Peppermint Hot Cocoa, Syrup Version). This version includes two kinds of chocolate. The maple syrup seems to intensify the chocolate flavor. If you don’t have maple syrup, use either 1 Tablespoon honey or 4 teaspoons white sugar (you need to use 1/3 more sugar than maple syrup). Guittard does not add milk to their chips, but if you need certified vegan chips, I recommend the Enjoy Life brand.

1 cup almond milk
1 Tablespoon unsweetened cocoa powder (Droste Dutch Processed Cocoa)
1.5 Tablespoons extra dark chocolate chips (such as Guittard)
1/8 teaspoon salt
1 Tablespoon maple syrup
1/8 teaspoon peppermint extract

Microwave the almond milk in a glass measuring cup for 2 minutes on High.

Place the cocoa powder, chocolate chips, and salt in a mug. Add a splash of  hot almond milk; stir until chocolate chips are melted and the chocolate mixture is thick and smooth.

Add the remaining hot milk, maple syrup, and peppermint extract. Stir to combine.

Top with whipped cream and serve hot.



Pumpkin Spice Rice Krispie Treats

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Rice Krispie Treats... with pumpkin... and pumpkin spice

Rice Krispie Treats… with pumpkin… and pumpkin spice

Cook’s notes: It’s the season for pumpkin spice, and pumpkin everything. I was curious about combining these elements with classic treats. This recipe combines several versions I found online. They were very popular at work.

Yield: 24 rectangular pieces. You could also cut 2-inch squares for bigger treats.

3 Tablespoons butter
1 package (10 oz) miniature marshmallows
1/8 cup pumpkin puree (plain, not pumpkin pie filling)
1/2 teaspoon cinnamon powder
1/2 teaspoon pumpkin pie spice
6 cups Kellogg’s® Rice Krispies® cereal

In microwave-safe bowl, heat butter for 45 seconds on High to melt. Stir in marshmallows.

Heat on High for 45 seconds. Stir.

Heat on High for 45 seconds. Stir well. Marshmallows should be completed melted and smooth. Stir in pumpkin puree, cinnamon, and pumpkin pie spice.

Allow marshmallow mixture to cool 20 minutes to room temperature.

Stir in cereal until everything is combined and cereal is well coated.

Lightly coat a 13 x 9 x 2-inch pan with cooking spray. Using wax paper or parchment paper, press the cereal mixture into the pan.

Let cool completely, and cut into pieces.

Notes from Kellog’s:

  • 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
  • Diet, reduced calorie, or tub margarine is not recommended.
  • Best if served the same day.
  • Store no more than two days at room temperature in airtight container.
  • To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Skillet Swai Catfish Fillets

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Swai is a white-flesh fish that takes well to sauces

Swai is a white-flesh fish that takes well to sauces

Cook’s notes: We had swai fillets, but didn’t want to bake them in the oven or coat them in flour. This recipe combines two other recipes: The cooking instructions came from Livestrong. The sauce recipe came from Allrecipes.

Pour 1 tablespoon olive oil in a skillet. Add 2 Tablespoons of butter, and bring it to simmer over high flame.

Place the swai fillets in the hot oil without crowding the skillet. Turn the fillets as they brown, which should take between 3 and 5 minutes per side. Remove the fish from the skillet.

Add 1/4 cup white wine, 1 Tablespoon lemon juice, 1 teaspoon dried cilantro, 1 teaspoon granulated garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper into the melted butter/oil mixture in the skillet; simmer sauce for 2 minutes.

Plate the fish; spoon the sauce over and serve warm with vegetables.

Turkey Meatloaves for Two

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4 servings of meatloaf

4 servings of meatloaf

Cook’s notes: The Kraft website has a simple recipe to make free-form turkey meatloaves with roasted root vegetables. This recipe worked out well, and I made the following modifications:

Roasted vegetables:
1 sweet potato instead of 10 oz. red potato
12 baby carrots instead of 2 regular carrots

Use cooking spray to coat the vegetables, instead of oil.

Meatloaves: Use 1.25 lb/20 oz. package of ground turkey, 1/2 cup bread crumbs, and 2 egg whites. Divide the mixture into four loaves. I topped these with a seasonal pumpkin-molasses barbecue sauce. Makes 4 meatloaves.

Leftovers are terrific the next day.

Kraft says, “This little turkey meatloaf for two is big on flavor and texture, with tangy BBQ sauce.”

1 small sweet onion
1 sweet potato, peeled and cut into 1-inch chunks
12 baby carrots, cut diagonally into 1-inch-thick slices

1.25 lb. (20 oz.) 93%-fat-free ground turkey
1/2 cup bread crumbs
2 egg whites
4 Tbsp. barbecue sauce without high-fructose corn syrup

Heat oven to 375ºF.

Line a 15x10x1-inch pan with a Silpat mat.

Mince enough onion to measure 1/4 cup; set aside. Cut remaining onion into wedges. Spread potatoes, carrots, and onion wedges onto bottom of 15x10x1-inch pan. Lightly coat with cooking spray. Bake 15 minutes.

Mix minced onions, turkey, bread crumbs, and egg whites in a bowl. (I put on food-handling gloves and kneaded the mixture by hand until well-combined.)

Remove vegetables from oven; stir, then push to edges of pan.

Divide turkey mixture into 4 portions; shape each portion into 6×3-inch oval loaf; place loaves in center of pan. Top each loaf with 1 Tbsp. barbecue sauce.

Bake 15 to 20 min. or until meatloaf is done (165ºF) and vegetables are tender.

Roasted Broccoli and Chickpeas

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Cook’s notes: I combined and adapted several similar recipes for roasted broccoli with chickpeas. This simple side dish gives you a fiber and protein. I served it with bowtie pasta tossed with jarred pumpkin sauce and sliced chicken sausages. The pumpkin sauce was from Cucina Antica.

Heat oven to 375F degrees.

Drain and rinse 1 can (15 oz.) chickpeas. Pat them dry with a paper towel.

Chop 1 head of broccoli into florets. Combine broccoli and chickpeas. Toss with 4 teaspoons olive oil and 4 teaspoons balsamic vinegar. Season to taste with salt and pepper.

Roast in the oven for at least 20 minutes and rotate the pan after 10 minutes. Drizzle with additional balsamic after roasting.


The Teacher-Chef recommends topping this dish with some high-quality Parmesan cheese and serving it over quinoa.

Kate Taylor gave me the idea to add balsamic vinegar when roasting chickpeas. She recommends combining this dish with orzo pasta.

Broccoli + chickpeas +

Broccoli + chickpeas + balsamic = tasty

Chocolate-covered Pear Smoothie

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Dark Chocolate smoothie

Dark Chocolate smoothie

Cook’s notes: I had dark chocolate almond milk on hand but not any bananas. This green smoothie recipe is definitely on the sweet side: you don’t need to add any sugar, and it would be good for a smoothie beginner (you cannot taste the baby spinach at all). The oatmeal thickens the smoothie, and it has a consistency similar to a milkshake.

Makes about 22 oz. The glass shown at right was filled to the top.

5 oz. dark chocolate almond milk
5 oz. plain, fat-free Greek yogurt
2 Tablespoons rolled (old-fashioned oats)
1 Tablespoon flax seeds
1 teaspoon overflowing vanilla extract
3/4 teaspoon cinnamon powder
1 cup (30 g) baby spinach
1 ripe pear, cored and wedged (6.5 oz before coring)
1/2 cup frozen blueberries without added sugar

Add all ingredients in the order they are listed (from liquids to soft to hard to ice) to the Vitamix container. Secure the lid.

Turn the machine on, set to Variable speed 1, and slowly increase to speed 10. Turn the machine to High.

Use the tamper to push ingredients into the blades as needed.

Blend for about 45 seconds or until desired consistency is reached. Serve immediately.

Adapted from today.com

NOTE: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine, you may need to make adjustments to the speed or processing time. Know your blender and don’t overload the machine.

DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.

Review: Pumpkin and Peanut Butter Cookies

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Cookies like muffin tops

Cookies like muffin tops

The recipe makes exactly 12 cookies. These cookies do take 30 minutes to bake and have a damp, heavy texture similar to muffin tops. One critique I have is that the ingredients are not listed in the order they are used. I ended up mixing the canned pumpkin in with the dry ingredients. This did not harm the cookies at all.

I would make these again: they are gluten free, vegan when made with maple syrup, and quite tasty.

Cooks in the US, note that 180C is about 350F for your oven temperature.

Recipe is from the blog The Big Man’s World.

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