Easy-peasy Lemon-squeezy Bars

Just a short recipe post for Lemon Bars. This is an old recipe I used to make all the time because it's very easy and we almost always had all the ingredients. 

Here's my original recipe!

If you need something quick and easy to make, that's hard to mess up, this is for you. The bars came out great, but I'm sure there are more complex recipes that would make them a little lighter and fluffier. 

Here are some photos of the process and final results! 

Enjoy!

Chinese Chicken and Broccoli

I'm going to do my best to guess-timate my measuring for this recipe, since you might know that I rarely measure my ingredients when cooking. (Baking is another story).

I made this for dinner again the other night, and it comes out a little better each time I make it. (Practice makes perfect?)

It's definitely cheaper and healthier than getting take-out, but has a similar flavor. I obviously like it way more than take-out now too.

Ingredients: (serves 2)
-1lb. organic chicken breast or tenders, cut into bite-sized pieces
-1 bag of frozen organic broccoli 
-1 1/2 cups cooked rice

-Secret Sauce: (here's where the measurement guessing comes in)
  - about 1/4 cup low sodium soy sauce
  - 1/4 cup warm water mixed with a 1/2 teaspoon of cornstarch
  - about a tablespoon of ginger (I buy a jar to keep in the fridge)
  - a teaspoon of sugar
  - a teaspoon of ketchup
  - 1/2 tsp. mustard
  - 1 large clove of garlic (minced)
  - a dash of cayenne pepper

Directions:
Cook the chicken in sesame or coconut oil. Add the broccoli to the pan once the chicken is browned. 
Combine all sauce ingredients in a small bowl. 
When chicken and broccoli is done cooking, turn heat to low and add the sauce. Let it mingle for a few minutes before removing from heat and serving with rice. 
Top with sesame seeds if you're feeling fancy, and definitely use chopsticks. 

Enjoy!

Vegan Pumpkin Breakfast Bars

Yes, yes, I know...but the important part is that I update at all, right? Even if it's twice a year...

Anyway, now that we're living in a state where autumn exists, the kitchen seems like a cozier place and I've been spending more time there.

I also got tired of paying $5 for a box of 6 granola bars, so I decided to make my own. This recipe is similar to my cinnamon raisin granola bar recipe, except pumpkin flavored and accidentally vegan!

Ingredients: 
2 tablespoons organic coconut oil
7.5 oz. organic pumpkin (1/2 a can)
1/3 cup organic sugar
1 tsp. honey
1/2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 cup  all-purpose flour
2-1/4 cups organic rolled oats
1/4 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice
1 tsp. chia seeds

1/2 cup raisins (optional)

Directions:
Preheat the oven to 325 degrees F. Spray a 13x9 (or similar size) pan with cooking spray.
Combine the wet ingredients and sugar by hand or with a hand mixer.
Add the dry ingredients. Mix again.
Stir in the raisins.
Pour mixture into the pan and spread evenly with the  wooden spoon.
Bake for 20-25 minutes, or until edges are brown and top is golden. 

I'm considering printing these recipes (since they're mostly for myself anyway) after reading one of those articles about old websites everyone used to use like Xanga and Webshots that are now gone forever with along with all our photos and journal entries. Maybe I'll make a little book out of them some day.

For now, if anyone tries this recipe, I hope you enjoy it! 

Mallory :) 

Homemade Chocolate Syrup

Hi out there! 

I made chocolate syrup/sauce from scratch the other night and it was so easy and delicious I wanted to share the recipe. You can use it the same way you'd use Hershey's chocolate syrup or any similar brand, but it will be a million times better because you'll know it has just 3 simple main ingredients. 😊 

Here they are:

Ingredients: 

-1 cup organic cocoa powder 

-1 cup organic sugar 

-1 cup water 

- a dash of additional flavoring (optional), such as cinnamon, vanilla, or peppermint. (I used a little cinnamon). 

And here are the super easy directions!:

Mix all ingredients in a medium saucepan on medium heat, stirring to remove lumps and thicken, for about 5-10 minutes. Pour into a glass jar and store in the refrigerator. That's it! 

So far I have used this syrup to make chocolate milk and added it to my iced coffee the last 2 mornings. If we had ice cream I would have gladly poured it over that by now. 

Bon Apetite! 

Snack Attack

I would definitely be okay with living off of appetizers.
Everything tastes better when it's mini and made into a dip anyway, right?

Which leads me to the reason for this post: Spinach and Artichoke Dip and Jalapeño Poppers.

Before I get into the recipes, I have a confession to make...
Although I made these for us to enjoy on Superbowl Sunday, we didn't actually watch the Superbowl, per se... whoops. In my defense, the food is the best part anyway and we had a lot of shows on the DVR to catch up on! I know, I know...next year for sure.

Whatever the occasion, both of these recipes are sure to please and easy to make!

For the Jalapeño Poppers, you will need:

- WHOLE jalapeños (as many as you want, I had 6 wish made 12 poppers)
-cream cheese
-bread crumbs

Preheat your oven to 350 degrees F. Wearing gloves, cut the top (stem) off each jalapeño and then cut each in half lengthwise. Next, filled each half with cream cheese and rolled them in breadcrumbs. Place on a baking sheet and bake for about 25 minutes. That's it!

Warning: These turned out too spicy for me to eat more than one :( but the BF loved them! It depends on how spicy the jalapeños you buy are, but you may want to try this with a slightly milder pepper if you're a wuss like me.


For the Spinach and Artichoke Dip, you will need:

-1 8oz. container of cream cheese
-1/2 cup plain greek yogurt
-1/2 block of sharp cheddar cheese (about 4 oz.) + another 1/4 of the block (about 2 oz.)
-1/2 tsp. black pepper
-1 tsp. garlic powder
1 can of artichoke hearts (drained and chopped)
-1 cup of packed frozen spinach (thawed and squeezed dry)

Preheat your oven to 350 degrees F. Mix all ingredients in a bowl (except the extra 2 oz. of cheese - that's for the top). Spread the mixture in a pie pan or other shallow baking dish and sprinkle remaining cheese on top. Bake for about 30 minutes. Serve with tortilla chips, pita chips, or crackers.

Side Note: We basically ate this entire dish of dip in one sitting...it's that good. Also we're gluttons for snack foods. 

Veggie Wrap Delight

Sometimes I open the fridge and groan that there's nothing to eat. However, when we remember to stock the fridge with fresh organic veggies (usually whatever's on sale), I don't get a chance to groan. 

Veggies + tortilla = delicious healthy lunch, every time. 

I made this one today with:

Organic Carrots

Organic Kale

Organic White Onion

Organic Fresh Cilantro and

Leftover homemade steak sauce. 

Of course you can use any veggies and sauce that you like, the point is, a yummy, quick, healthy lunch is easy to make with the right ingredients. And if you buy too many veggies, just freeze extra to use later in soups or stir fry. 

Side note: we just recently realized how awesome buying fresh organic herbs is! The cilantro was about $2 for a huge bunch that we will probably end up freezing part of, and makes everything we cook just a little more special. 

I hope this post reminds a few people that it's not too hard to eat healthy, inexpensively, organically, and quickly. 

Bon appetite! 😊🍴