Remember me?! Leeann’s Yellow Kitchen is back in action! I’ve been spending plenty of time in the kitchen over the last year and a half since my last post (YIKES, it’s been a while) but I haven’t had a ton of time to blog about it.
Nine months ago my perfect little future sou chef entered this world! Meet Delaney Joy, this was moments after she was born. Best day of my life!
And now at 9 months:
Life is a lot busier and SO much more fun with her around! And just like her mama she loves to eat. 😉
As far as the recipe goes… I cannot believe I just learned about this magical thing called chocolate hummus two days ago. I literally love it so much that it’s brought me out of blogging retirement. It seriously tastes like straight up chocolate dip, yet it’s naturally sweetened and loaded with fiber and protein. Absolutely delicious!
- 1 can of garbanzo beans or black beans, drained and rinsed well (I like the texture of black beans a bit better)
- 4 – 5 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons water (if needed for thinning)
- ¼ tsp salt (optional)
- 3-4 tablespoons mini chocolate chips, optional
- Strawberries, bananas, pretzels, apple slices, or anything you want to use as a dipper
- In a food processor or powerful blender, combine all the ingredients except water, using just 4 tablespoons of maple syrup.
- Puree until the mixture is smooth. Slowly add water one tablespoon at a time to create the desired consistency. Taste the chocolate hummus and add remaining maple syrup if you like it sweeter (I use 5 tablespoons).
- Stir in the chocolate chips if adding them. Serve with tasty dippers!
I know chia seeds have been a “thing” for a while now, but I just recently jumped on the band wagon. This pudding might look a bit odd in the picture, but it is delicious! After being refrigerated overnight it develops a very tapioca-like consistency. It’s the perfect mid-morning or afternoon snack, and is quite filling.
If you want to learn more about chia seeds here is an article explaining some benefits: http://authoritynutrition.com/11-proven-health-benefits-of-chia-seeds/
Other ways I have used chia seeds are in my morning oatmeal and in place of protein powder in my spinach and frozen fruit protein shakes.
Chia Seed Pudding
- 1 cup unsweetened almond milk
- 1 cup plain yogurt
- 1-2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract (sometimes I will do 1 teaspoon vanilla and 1 teaspoon almond extract)
- dash of sea salt
- 1/4 cup chia seeds
- In a medium bowl whisk together all ingredients. Let stand on the counter for 30 minutes.
- Cover tightly and refrigerate over night.
- Enjoy plain or topped with fruit and nuts!
Makes 3-4 servings.
Recipe adapted from Giada De Laurentiis
This isn’t really a recipe but I couldn’t resist sharing this popcorn technique. Did you know that store bought microwave popcorn is loaded with harmful chemicals? With this method you don’t even need any oil, just the kernels and a paper bag! It works like a charm!
Easy Popcorn Trick
- 1/4 cup popcorn kernels
- Brown paper lunch bag
- Melted butter & salt (optional, but clearly necessary 🙂 )
- Put popcorn kernels in the lunch bag. Fold the top of the lunch bag three times. Place the popcorn in the microwave and set it for 2 minutes and 30 seconds.
- Keep a very close eye on the popcorn and listen for the popping to slow down. Once the popping slows, pull it out of the microwave. It usually takes a bit less than 2 and a half minutes.
- Pour popcorn in a bowl and add melted butter and salt, if desired.
Popcorn trick learned from 100 Days of Real Food
This just might be the most simple dip on the planet! Well ok maybe not, but it is very close and VERY delicious! You can literally throw it together in 5 minutes (seriously!). If you make it for your next Badger or Packer party consider making a double batch, it will go fast.
White Bean Queso Dip
- 8 oz. cream cheese
- 1 can diced tomatoes and green chills, undrained
- 1 can white beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- Tortilla chips
- Add cream cheese, tomatoes and beans to a medium microwave safe bowl. Microwave for 1 minute. Stir and microwave for an additional 30 seconds at a time (stirring in between) until the cream cheese is melted and smooth.
- Stir in the spices and serve with tortilla chips.
Recipe adapted from TidyMom
How about those Packers yesterday?! What a great weekend it was for Wisconsin football and basketball. Tis the season for Christmas cheer, but also for football and basketball game watching parties! Some of my favorite foods are appetizer foods. Dinner composed of lots of different appetizers… yes please!
These egg rolls will be a great addition to your next game day gathering (or just anyone old day!). They may seem daunting but are very easy. They are great the next day as well, just pop them back in the oven so they get nice and crispy.
Chicken and Veggie Egg Rolls
- 1 lb. lean ground chicken
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 2 cups cabbage, finely chopped
- 1 cup red cabbage, finely chopped
- 1 cup carrots, shredded
- 4 green onions, chopped
- 1/4 teaspoon chinese five spice (optional)
- pepper, to taste
- 1 package egg roll wrappers
- small dish of water
- olive oil
- soy sauce (I prefer Tamari)
- Combine the cabbage, carrots, and green onions in a medium bowl. Set aside.
- Cook ground chicken over medium-high heat until almost cooked through. Add the garlic and ginger and cook another two minutes. Add the veggie mixture to the pan and cook until softened, about five minutes. Stir in pepper and chinese five spice.
- To assemble the egg rolls place one wrapper on the counter with one corner facing you. Place about a 1/4 cup of the chicken and veggie mixture in the middle of the wrapper. Roll the corner facing you over the filling, then fold in the two corners on the side into the middle. Dip your finger in the dish of water and wet the edges of the final corner. Continue to roll the egg roll until sealed.
- Place the egg rolls on a baking sheet sprayed with olive oil spray. Brush each roll with olive oil. Bake in a preheated 400 degree oven until golden around the edges, about 15 minutes. Serve with soy sauce.
Makes about 16 large egg rolls.
Recipe adapted from Life in the Loft House
Are you tired of seeing pumpkin things everywhere yet? I’m not, and I don’t think I could ever be! This stuff is excellent on toast, muffins, and my personal favorite… corn bread. I’ve also whisked it in with half and half or vanilla coffee cream to make a homemade pumpkin creamer. No need to stop at Starbucks for a pumpkin spice whatever, just have it at home!
On another note, only two more weeks until Thanksgiving. Which means only two more weeks and a day until the most wonderful time of year is here! 🙂
- 15 oz. pumpkin puree
- 1 teaspoon vanilla
- 1/2 cup apple cider
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon allspice
- 2 cinnamon sticks
- In a small sauce pot combine the pumpkin, vanilla, cider, sugar, spices and cinnamon sticks.
- Bring the mixture to a boil. Reduce heat to low and cook for 10-15 minutes or until thickened, stiring frequently. Remove cinnamon sticks.
- Pour butter into glass jars and cool before refrigerating. It keeps well in the fridge for at least a few weeks.
Makes enough to fill two glass jam jars.
Recipe adapted from Skinny Taste