Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.
Potato & Corn Soup
Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.
Gnocchi is a great entry point for homemade pasta! This recipe for homemade squash gnocchi don’t require a pasta maker, a food processor, or any fancy unitaskers. If you’ve played with modeling clay as a child, you can make gnocchi. Rolling out the dough into long strands may give you flashbacks to your younger years. Just make sure you only add flour if the dough is sticking. Add too much and you’ll lose the light fluffy texture of truly great gnocchi. The addition of squash puree ups the seasonal wow factor and nutrition. You can use canned pumpkin, roasted butternut, or any combination of winter squash you have on hand.
Homemade Squash Gnocchi
Gnocchi is a great entry point for homemade pasta! If you played with modeling clay as a child, you can make Homemade Squash Gnocchi. The addition of squash puree ups the seasonal wow factor and nutrition.
Whisk together ricotta, squash puree, egg, salt, and nutmeg.
Add flour and stir until mixture forms a soft ball; rest for 10 minutes covered.
Meanwhile, heat a large pot of lightly salted water to a boil. Melt butter in a large skillet over medium-low heat, add sage leaves and swirl pan around to crisp sage and allowing butter to brown evenly. Turn off heat and set aside.
Cut dough into six even portions and roll into a ½-inch log shape, using flour as necessary to keep from sticking. Cut logs into 1-inch pieces and set aside on a floured surface.
Drop gnocchi into boiling water in batches and cook until they float, about 3 minutes. Carefully strain cooked gnocchi.
Put the brown butter and sage pan back over medium-low heat and add cooked gnocchi. Heat through and serve promptly.
Looking for a fun beverage for your next fall gathering? Infuse cider with your favorite fall baking spices and add bubbles—either sparkling juice or the adults-only prosecco. This Sparkling Spiced Cider is easy enough to pull off for unexpected guests. Don’t forget the sliced fruit for the punch bowl. It takes it to the next level! Serving this punch warm is a nod to mulled wine and the chillier temps. The addition of sparkling wine or juice keeps it festive.
Sparkling Spiced Cider
Looking for a fun beverage for your next fall gathering? Infuse cider with your favorite fall baking spices and add bubbles—either sparkling juice or the adults-only prosecco. This sparkling spiced cider is easy enough to pull off for unexpected guests.
In a 6-quart stockpot, bring apple cider, pear juice, half of the orange slices, cinnamon sticks, cloves, and star anise to just under a simmer and cook for 15 minutes.
Remove from heat and carefully strain into a large serving vessel, top with prosecco or sparkling pear juice. Serve warm, garnish with remaining orange slices, apple slices, and fresh thyme sprigs.
This three sisters stew is named after the indigenous agricultural practice of planting beans, corn, and squash together. Not only do these ingredients taste great together, but they also actually help one another grow! Corn stalks form a trellis that the beans can climb. Squash leaves help shade the soil and reduce evaporation, so the plants need less water. The beans deposit nitrogen back into the soil that the corn needs. It’s a wonderful system where each piece plays an important part to benefit the whole. This Three Sisters Stew is a warm bowl of simple veggie stew that is sure to keep you satisfied.
Three Sisters Stew
This Three Sisters stew is named after the indigenous agricultural practice of planting beans, corn, and squash together. Not only do these ingredients taste great together, they actually help one another grow!
Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Do you have a busy schedule? Are you looking for an easy, weeknight meal? Well thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can make your family a delicious honey glazed shrimp sheet pan dinner with this simple recipe!
Make the Marinade: In a medium mixing bowl, whisk together the honey, coconut aminos, ½ teaspoon of the onion powder and sea salt and white pepper to taste. You will use half of this marinade to marinate the shrimp. Save the other half for cooking the shrimp.
Marinate the Shrimp: Place the shrimp in a medium size glass bowl. Add 1/2 of the marinade and toss well to combine. Cover the bowl and place it in the refrigerator for at least 15 minutes. To make the shrimp even more flavorful you can marinate them up to 8 hours, or overnight. Pour the rest of the marinade into a glass jar and refrigerate.
Preheat the oven to 375-degrees F. Line a large, rimmed baking sheet with parchment paper.
Season and roast the vegetables: Add the vegetables to the baking sheet and toss with the coconut oil. Season with the remaining onion powder and sea salt and white pepper to taste. Toss again. Arrange the vegetables in a single layer. Roast for 15 minutes. Remove the sheet pan from the oven. Flip the vegetables over. Return to oven and roast for 15 more minutes.
Add shrimp + bake: Remove the baking sheet from the oven. Use a spatula or tongs to carefully move the vegetables over to one side to make room for the shrimp. Add the shrimp to the baking sheet. Discard the used marinade. Drizzle the shrimp with the remaining unused marinade in the jar. Return the baking sheet to the oven and bake for 5 to 7 minutes, or until the shrimp are pink and firm to the touch.
Serve the roasted vegetables and shrimp with lemon wedges and garnished with the cilantro. This goes well served over some fluffy cooked white rice.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
This Chicken with Spiced Rice is a simple, flavorful one pan dinner! You can practically set it and forget it. Check your pantry and freezer; you might have everything you need to make this for dinner tonight. If not, we’ve got everything you’ll need to be the dinner hero tonight. While it bakes, you can catch up on your favorite show, do a quick load of dishes, or whip up a quick lemon yogurt sauce that pairs perfectly. Serve with a simple green salad, and for a complete meal, bake a nice snacking cake alongside the chicken. You’ve already got the oven on, right?
Chicken with Spiced Rice
This Chicken with Spiced Rice is a simple, flavorful one pan dinner! You can practically set it and forget it. Check your pantry and freezer, you might have everything you need to make this for dinner tonight.
Place chicken, olive oil, garam masala, ¼ teaspoon turmeric, and salt in a bowl and toss to coat. Cover and marinate for four hours to overnight in the fridge.
Preheat oven to 350ºF. Heat ghee in a 1.5-quart saucepan over medium heat. Add onion, cinnamon stick, cardamon pods, and cumin seeds. Sauté until onions are translucent. Stir in garlic and ginger and cook for one minute.
Add rice, water, ¾ teaspoon turmeric, and salt to pan and bring to a simmer. Submerge chicken and cover.
Bake for 35-40 minutes or until water has been absorbed. Remove from oven, add peas and rest covered for 10 minutes before serving. Garnish with cilantro if desired.
This fall, we’re all about celebrating the abundance of the season. First up, apples! Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious! You can switch up the type of apple you use but be sure to ask someone in produce what are the best baking varieties we have in now.
Cinnamon Apple Chunk Cake
Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious!
Preheat oven to 350ºF. Grease an 8-inch cast iron skillet and set aside.
In a small bowl, whisk together flour, cinnamon, baking soda, and sea salt.
In a medium bowl, combine sugar, oil, eggs until pale in color. Stir in buttermilk.
Add dry ingredients and mix until just combined. Fold in chopped apple and pour batter into prepared cast iron skillet. Combine remaining sugar and cinnamon and sprinkle on top of batter.
Bake 40-45 minutes or until a tester inserted in the center comes out clean.
Stir together powdered sugar and milk until smooth and drizzle over cooled cake.
Festive Popcorn Balls are in your future! Trading in crispy rice for popcorn gives you a cross between kettle corn and a marshmallow crispy treat. Roll the popcorn balls in colorful candies for a festive seasonal flair. Perfect for enticing kitchen amateurs into the mix, you can even melt the marshmallow and butter mixture in the microwave if you want to keep your stovetop free. Just combine the ingredients in a large microwave save bowl and microwave for 30 second intervals, stirring thoroughly, until the mixture is just melted and combined.
Festive Popcorn Balls
Trading in crispy rice for popcorn gives you a cross between kettle corn and a marshmallow crispy treat. Roll the popcorn balls in colorful candies for a festive seasonal flair. Perfect for enticing kitchen amateurs into the mix.
Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.
Cherry Oatmeal Bakes
Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.
Preheat oven to 375°F. Place six six-ounce custard cups in 13 x 9-inch baking pan.
Combine oats, cinnamon, and salt in medium bowl. Stir in juices, milk, egg, apple, cherries, butter, and vanilla. Divide evenly into custard cups.
Combine topping ingredients in a small bowl. Sprinkle over oat mixture. Cover pan with foil. Bake 20 minutes. Remove foil. Bake 20 minutes more or until centers are set and topping is golden brown. Remove from oven, let cool. Serve with milk, if desired.
It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.
Mini Pumpkin Doughnut Muffins
It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.
Preheat the oven to 350°F. Spray or lightly grease two mini muffin pans and set aside.
Mix together wet ingredients.
Slowly mix in Simple Mills Pumpkin Muffin & Bread Mix.
Pour batter into muffin tins.
Bake for 10 minutes, until the tops are domed and firm to the touch, and a tester comes out clean. Remove them from the oven and allow them to cool for five minutes in the pan before transferring to a wire cooling rack.
While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.
As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole muffin is covered. Once covered, place each muffin back on the wire rack to finish cooling.
