Monthly Archives: April 2012

Moroccan Stewed Chicken

This recipe was found on Pinterest, borrowed from: http://recipes.womenshealthmag.com/Recipe/moroccan-stewed-chicken.aspx

I was looking for a hearty, dairy-free dish that would be easily converted into leftovers, and found this.  I was pretty happy with how it turned out! The only bummer is that I left some of my leftover at work over the weekend…

Ingredients:

  • 1 lb boneless, skinless chicken thighs (I used chicken breast strips from TJ’s.  Worked just fine)
  • 1 large zucchini, cut into cubes
  • 1 can (16 oz) garbanzo beans
  • 1 can (14.5 oz) diced tomatoes
  • chopped cilantro for garnish (I would’ve preferred parsley next time)
  • EVOO, S&P
  • 1 cup chicken stock or water (I think 3/4 C would’ve been enough)
  • 1/2 tsp cayenne pepper (I used 1 tsp to make spicier)
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 cup cooked couscous (I used Israeli and made 1 cup)
  • Handful golden raisins
  • Handful toasted pinenuts
  • I added a can of corn, and would add even more veggies (carrots, peas, etc) next time

Recipe:

  1. Heat oil in large sauté pan over medium high heat.  Season chicken with s&p and place them in the pan.  Cook for 2-3 mins on each side, until brown.  Add zucchini and continue cooking, stirring occasionally.
  2. When zucchini is browned lightly (I had a hard time getting mine to brown…), add garbanzo beans (strained), tomatoes, chicken stock, cayenne, cumin, and cinnamon.  Turn the heat to low and simmer for 10-15 minutes, until chicken is tender and cooked through.  Garnish with chopped cilantro/parsley.
  3. Meanwhile, cook couscous according to package instructions.  Lightly toast pine nuts.  Once couscous is cooked, stir in golden raisins, pine nuts, and cilantro/parsley.  I thought this was the best part of the meal!

It was an easy, delicious, filling meal! Even the pickiest eater, Bradley, ate it. And worked great for leftovers 🙂

xx

Leah

A Bite-Size Treat

Leah here…

I’m going to a birthday party tonight and was trying to think of what to bring since the hostess said “we’ve got it all covered”.  Then I found this! The cutest, bite-sized treat that looks so festive for a birthday party! Found, where else?, on Pinterest: http://www.bakersroyale.com/cookies/banilla-sandwich-cookies/  Her blog has great pictures too.

Ingredients:

mini nilla wafers (I tried the big ones on for size and they were too big.  You want the banana showing a little)

bananas

peanut butter (easily substituted for almond butter, nutella, etc.)

sprinkles

1. Spread a little peanut butter on either wafer, stick a small slice of banana in between, dip in sprinkles, and voila! A bite-size treat.

Notes from the blog: Don’t make these too much in advance since the wafers get soft and the sprinkles bleed their color.  These are easily customizable too- think crushed peanuts, nutella, specific colored sprinkles, etc.

My finished product:

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Good Morning-Amazing Almond Dairy-Free Protein Breakfast

Leslie H

My trainer is always telling me I should rotate my meals especially breakfast because I could and have eaten the same thing every morning for way over 4 years daily. But that is another story….this is so your body won’t become intolerant to a certain food group (i.e. eggs with honey and salt) and it is much better for digestion and weight maintenance. I have found three different items to rotate and today I found the fourth! I was a big protein shake drinker for awhile and when I gave up dairy I also gave up the shakes-filled with whey protein. Now I know there are protein powders that don’t contain whey, but I am not a big fan of them. This morning there was a new deliciousness……borrowed from http://godairyfree.org/

Ingredients:

1 cup ripe frozen banana-broken into chunks (peel first before you put in the freezer–good lesson this morning!)

1 date, pitted

2 T. smooth almond butter

1/2 cup almond, rice or soy milk

1/4 tsp. cinnamon

pinch of salt

sliced almonds or or toasted coconut to garnish

Instructions:

Add everything to the blender and blend until smooth. If it is too thick add a bit more  milk to thin it out. Pour into a glass, garnish and enjoy!

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Let’s get this ball rolling! No Bake Energy Balls

From Leslie H:

These little gems are delcious and easy to make and are just the perfect pick me up you need in the middle of the day or before a work out. I eat them as part of my breakfast. I think I can call this recipe my own because of the changes I have made but it came from one of my many evening blog hunts for recipes http://gimmesomeoven.com/

Ingredients:

1 cup oatmeal

1 cup toasted unsweetened coconut flakes (put in a pan on medium heat for 1-2 minutes watching it)

1/2 cup chocolate chips

1/2 cup golden raisins

1/2 cup ground flaxseed

1/2 cup almond butter (smooth)

1/3 cup honey

1 tsp. vanilla

Instructions:

Stir all dry ingredients together in a medium bowl. On medium low heat stir the almond butter, honey and vanilla together until all is melted together. Immediately pour over dry ingredients (this will melt the chips) and mix until all is combined. With wet hands, form into walnut size balls and let chill in the refrigerator for 1 hour. Remove and enjoy. Makes about 20 – 25 balls of joy. You can always add any additional ingredients you like: craisins, dried fruit, wheat germ just remember the more you add you may need to make additional “sauce” to help stick together.

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Welcome to friendsandrecipes!

Hello!

Melissa here! I am so excited to begin this blog with all of you.  I feel like at least once a week, one of you shares a fantastic recipe with me or I am dying to share one with you – so why not share and store recipes in one convenient place?  Even though you don’t all know each other, I know this is a group of health-conscience, creative, fantastic ladies, and I thought it would be fun to connect everyone.

Here are the rules for the blog:

1) Announce who you are when you’re blogging

2) You can post as often or as little as you like

3) Post at least one picture (unless you’re Leslie H. and a recipe from the family vault has been requested 🙂 )

4) MOST IMPORTANT – comment on how you changed the recipe or what you would do different next time, because that’s the most important part!

5)  If you make a recipe someone else posted, let us know! What did you do different?

6) If you are posting a recipe you took from another website or a cookbook, put the source (no lawsuits, please)

7) If we can figure out how, tag your post (gluten-free, vegan, dessert, etc.)

That’s it!  Can’t wait to start sharing with you.