Luscious Lemon Bars

I have a confession to make:  I. Love. Lemon desserts!   Not the artificial flavored junk, but the real lemony goodness of fresh lemons mixed into butter and sugar to create delicious confections that taste like sunshine. 

Searching Pinterest yields numerous lemon bar recipes all claiming to be "the best ever,"  it is confusing and enough to make my head swim.  They are all fairly similar but nothing striking.   It is rare for me to find a lemon dessert that is lemony enough for me, but this one has achieved that lemon level. I pulled some unique bits from various recipes and added more lemon plus a special ingredient of my own; and while I can't definitively claim these are "the best" recipe out there I can claim they are everything I think a lemon bar should be: sweet, tangy, creamy, chewy and most importantly yummy! 

Luscious Lemon Bars 

Ingredients:

Crust:

2 sticks of butter - chilled 
1/4 cup brown sugar
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
1-2 Tablespoons lemon zest 
2-3 drops lemon doTERRA essential oil*
2 cups flour
1/4 teaspoon sea salt 

Filling:

6 eggs 
1-2 Tablespoons lemon zest
1 cup fresh lemon juice
2-3 drops lemon doTERRA essential oil* 
3 cups sugar
1/2 cup flour 
1 1/2 teaspoon baking powder 

fresh raspberries (optional) 

powdered sugar

Directions:

Preheat oven to 350

Cut the butter into pieces

Using an electric mixer cream sugars into the butter

Add the vanilla, lemon zest, lemon essential oil

Blend a bit longer, until thoroughly mixed

Add flour and salt 

Continue mixing until well blended and smooth

Press into a "bar pan" (10x15) size pan covering the bottom of the pan 

Bake for 15 minutes.

Meanwhile beat the eggs until frothy

Add lemon zest, lemon juice, and lemon essential oil while mixing 

Reduce mixer speed slightly and add sugar, mix well

Combine flour and baking powder together, then add to the mixture

Increase speed and beat until very smooth, about three minutes

With the crust on the oven rack (to prevent the filling from spilling during transfer) pour the filling into the crust 

If you are using raspberries gently fold them into the mix just before pouring onto the crust. You may need to move them evenly over the crust 

Bake for about 45 minutes until the filling is golden and firm.

Remove from the oven and allow to cool completely 

Sprinkle with powdered sugar 

Cut into squares and enjoy!  

Tips and Hints 

• *The only essential oils I can recommend for this recipe are doTERRA which is Certified Pure Tested Grade and approved by the manufacturer for internal use.  Most (if not all) other brands contain synthetic components and should not be consumed.  If you don't have access to doTERRA lemon essential oil you can skip adding the oil, but you'll have less intense lemon flavor.
• You can use a 9x13 pan but I prefer the thinner and more plentiful squares 
• You can use strawberries or blueberries in place of the raspberries

Sweet n Spicy Pumpkin Chili

It's October and that means Pumpkin! I love finding and making new pumpkin recipes.  I also love chili.  Why not combine the two for Pumpkin Chili!   A touch of sweet, also spicy with oodles of pumpkin and it is vegan to boot.  The first time I made it I took it to a chili cook off at my church and it took Second Place.  (First Place went to my other entry Chipotle Chocolate Chili ).  I love this fresh take on chili and hope you do too!  

Spicy n Sweet Pumpkin Chili

Ingredients 

1 Tablespoon coconut oil 

1/2  large onion, finely chopped 

1 carrot, finely chopped 
1 stalk celery, finely chopped 

1 red bell pepper, chopped
1 green bell pepper, chopped 
1-2 jalapeno pepper, minced
1 serrano pepper, minced
1 habanero pepper, minced 
5 cloves garlic, minced or pressed 
1/2 large onion, rough chopped 

2 1/2 Tablespoon chili powder
2 teaspoons cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 teaspoon cinnamon
2 teaspoon cayenne
2 teaspoons soy sauce* 

1 cup vegetable broth 
1 can coconut milk
4 cups pumpkin puree
4 medium to large fresh tomatoes, chopped 

1  15 ounce cans diced fire roasted tomatoes, with liquid

1 14.5 ounce can pinto beans, drained and rinsed 
1 14.5 ounce can kidney beans, drained and rinsed 
1 14.5 ounce can cannelini beans, drained and rinsed 
2-3 cups uncooked cubed pumpkin
salt and pepper to taste 

garnish 

chopped green onions

shredded cheddar cheese

light sour cream or Greek Yogurt 

Directions

Heat coconut oil add 1/2 onion, carrot and celery, saute until caramelized
Add chopped peppers and remaining onion and saute about five more minutes 
Meanwhile combine chili powder, cumin, cinnamon, allspice, cloves and cayenne 
Add the seasoning blend and soy sauce, saute five more minutes 
Add vegetable broth to deglaze the pan
Mix in coconut milk, stir to blend well and simmer five minutes
Stir in the pumpkin puree and blend well 
Add chopped tomatoes, fire roasted tomatoes and all beans, mix well
Add cubed pumpkin 
Bring to a simmer and reduce heat
Simmer, covered until the pumpkin is tender 

Serve with desired toppings 

Tips and Hints

• I recommend fresh pumpkin puree
• *Use LaChoy or Tamari sauce to make this gluten free
• Can be cooked in a crock pot by transferring to the crock-pot right after deglazing the pan, then following the directions except cooking on low 6-8 hours 
• If you like a bit less spicy omit the habanero and use only one jalapeno, removing the seeds.  You can also use other chili peppers of varying heat depending on your preference

Pumpkin Puree

I love cooking with pumpkin!   Sometimes sweet, sometimes savory, always delicious!   The building block of everything pumpkin is liquid gold, aka pumpkin puree.  Of course the puree from fresh real pumpkin is superior to the canned pumpkin and it is easy to make.   Cook up a bunch, freeze the excess and enjoy all your pumpkin recipes 

Pumpkin Puree

Ingredients 

Pumpkin! 

Directions

Cut the top off the pumpkin and remove the seeds, set them aside
Scoop out all the "guts" and scrape any excess off the pumpkin flesh
Cut the pumpkin into medium size chunks 
Place face down on a baking sheet and place in a 350 oven 

Bake until the skin is dark and the flesh is very tender, about 2 hours

Remove from the oven and as soon as you can handle the pumpkin remove the skin 
Place the cooked flesh in a blender and process on high until it is a smooth, thick liquid 

Tips and Hints

• I've used both the large jack-o-lantern type pumpkin and the smaller sugar pumpkins with success, though the sugar pumpkins reportedly have more "pumpkin" flavor and the larger pumpkins are a bit more "squash" like 
• The cooked pumpkin will likely have a lot of moisture, sometimes even liquid, make sure this is put in the blender with the flesh
• The hotter the pumpkin the more easily it will process into puree, so as quickly as you can after the pumpkin comes out of the pumpkin 
• If you are not cooking with the puree right away pour into a large bowl and allow to cool.  You can then place in freezer bags and freeze to use later
• You can roast the seeds later and snack on them, or save and plant

Madras Lentils

Costco sells these delightful little packets of Tasty Bites Madras Lentils.  They are delicious, but a bit pricey.  I decided that I'd learn to make them myself so I  can have larger quantities to share with others and do it more cost effectively (though it is hard to beat those little packets for a quick meal) 

Madras Lentils

Ingredients:

I Tablespoon coconut oil 

1 onion, finely diced

1 Tablespoon fresh ginger, finely minced

5-6 cloves of garlic, minced

1 small cinnamon stick 

2 Tablespoons curry powder 

1 1/2 teaspoons cumin

1/2 teaspoon turmeric 

1 teaspoon sea salt 

1/2 teaspoon black pepper 

1/4 teaspoon allspice 

1/4 teaspoon ground cloves

1 tablespoon chili powder

1 Tablespoon Garam Masala 

1 6 ounce can tomato paste

3 cups water 

1 cup dry lentils
2 cups red (kidney) beans, cooked 
1 bay leaf 

1 1/2 cups (or one can) coconut milk* 

Directions

In a large stockpot heat the coconut oil, add onion and saute until it begins to turn dark and caramelize.  
Add  garlic and saute about five more minutes
Add ginger and saute about three more minutes
Add cinnamon stick and saute one more minute
Mix all other seasonings together in a small bowl, add all together to onion mixture
stirring to coat well.  
Saute about ten minutes stirring constantly 
Add tomato paste and stir to combine
Add water, lentils, beans and bay leaf 
Bring to a boil, reduce heat and simmer about 45 minutes until lentils are tender
You may need to add more water as it cooks and the lentils absorb water
Add coconut milk and simmer about 15 more minutes, stirring occasionally until heated through 
If it is too thin cook longer to reduce, stirring frequently
Remove bay leaf and cinnamon stick 
Serve alone, over rice and/or with naan

Tips and Hints

• *Cream or Half and Half may be substituted for the coconut milk, and is more traditional, but less healthy.  
• The recipe originally called for black lentils, I used red lentils and loved it.
• This will work well as a side dish, but paired with rice can be a main dish.
• The original Tasty Bites aren't spicy, but if you like spice in the food add cayenne pepper when you add the water and lentils. You can play with the cayenne to achieve the spicy level you like, I actually prefer this particular dish a bit milder. Use as much as your personal taste enjoys.  I'd suggest 1 Tablespoon for a good kick. 

Chipotle Chocolate Chili

I love chili, I love chipotle, and I love chocolate! 
So what's not to love combining them all into one hearty, slightly sweet, slightly savory, slightly smokey and somewhat spicy pot of deliciousity.  (yes I did just make up a word, but it fits!)  I found this recipe a while ago and have been waiting for a cold snowy day to try it out, but the persnickety Utah January weather is not cooperating so I decided to just jump in and make it, then freeze some until we get that cold snowy day, probably in late March!  I am most definitely bringing this to my next chili cook off! 

So here is my rich, spicy, gift to you:

Chipotle Chocolate Chili

Ingredients 

1 Tablespoon olive oil

1 pound lean ground turkey 

1 large onion, chopped 

1 red bell pepper, minced

3-5 cloves of garlic, minced or pressed

3 Tablespoon brown sugar

1 Tablespoon unsweetened cocoa powder

1 Tablespoon Ancho Chili powder

1 Tablespoon Chipotle Chili powder 

2 teaspoons ground cumin

1/2 teaspoon dried, crushed chipotle pepper

1/2 teaspoon smoked paprika 

1/2 teaspoon ground black pepper

1/2 teaspoon Kosher or sea salt

2  cups beef broth

2  15 ounce cans diced tomatoes, with liquid

2  14.5 ounce cans kidney beans, drained and rinsed 

1  7 ounce can chipotle peppers in adobo sauce 

1 1/2 teaspoons liquid smoke 

1/2 ounce unsweetened baking chocolate (1/2 a cube), chopped 

3-4 Tablespoons red wine vinegar 

garnish 

chopped green onions

shredded cheddar cheese

light sour cream or Greek Yogurt 

Directions

Heat olive oil in a large pot over medium heat, add turkey, onion, garlic and bell pepper until turkey is cooked through, stirring frequently

Mix together the brown sugar, cocoa powder, chili powders, cumin, crushed chipotle, paprika, black pepper and salt together. 

Stir seasoning mix into meat mixture until well coated.  

Heat another few minutes until the seasonings just start to brown. 

Add beef broth and de-glaze the pan. 

Add tomatoes and beans

Remove the chipotle chilies from the adobo sauce and add the sauce to the pot, reserving the chilies. 

Heat to boiling, reduce heat and simmer uncovered, stirring occasionally, until thickened. This should take about 45-60 minutes.

Add the liquid smoke, cook 5 more minutes

Now it is time to play with the flavor a bit

Dice some of chipotle peppers and add to the pot

Stir in some of the red wine vinegar

Stir in some of the chocolate

Keep adding a little of these ingredients at a time until you find the flavor balance you like

Remember: the chocolate adds depth, the vinegar cuts some of the sweetness and the chipotle add smokey heat 

Simmer about 30 more minutes until chocolate is fully melted and flavors blend.

Serve with desired toppings 

Tips and Hints

• Make sure you use real cocoa do NOT use Nesquik or similar powder 
• I discovered I was out of red wine vinegar and substituted apple cider vinegar with success
• Look for a brand of Chipotle in adobo that doesn't have wheat added for a gluten free version 
• If you don't like a lot of heat decrease the chili powder and omit the extra chipotle peppers, you'll still want to use at least some of the adobo sauce for the flavor depth
• Too much of the chocolate will make the chili bitter, so add with caution 
• Feel free to use beef. sausage or other meat for a less healthy version, but I promise the turkey is delicious! 
• Consider doubling or even tripling the batch because, trust me, people will come back for more.

Apple Enchilada Extraordinaire

Apple Enchilada was an interesting concept I saw on Pinterest.  I had a bunch of apples so I decided to try it.  Of course as per my usual habit I had to tweak it and improve it.  Think of a "regular" enchilada it has four main components: tortilla, filling, sauce and of course the rich gooey topping. The original Apple Enchilada recipe I found was sadly bereft of said gooey topping so I most definitely had to remedy that.  The result was rich, delicious and universally praised by all of my original test subjects... um. family and co-workers. 

Apple Enchilada Extraordinaire 

Ingredients:

Filling:

6-8 apples of your favorite variety 

3/4 C apple cider 

3/4 C brown sugar

1 tsp cinnamon

1/2 tsp nutmeg 

Sauce:

1/2 C butter

1 C brown sugar

1 tsp vanilla

1 tsp cinnamon

1/2 tsp nutmeg

1 c apple cider + 2 Tbsp cider 

1 Tbsp corn starch 

Topping: 

1 C brown sugar

3/4 C flour

1 tsp cinnamon

1/2 C butter, softened

1 1/2 C rolled oats 

1/2 C chopped pecans (or other nuts of your choice) 

10 tortillas 

Directions

Core and finely chop apples

Place in a large deep pan and add the rest of the filling ingredients 

Bring to a slight boil. Reduce heat and simmer for three or four hours until the apples break down and become soft and gooey

Remove from heat and allow to slightly cool

During the last 30 minutes or so of the apples cooking prepare the sauce

Melt the butter in a saucepan over low heat

Add the sugar, vanilla, cinnamon and nutmeg, mix until well incorporated 

Add the 1 cup of apple juice

Heat until boiling, reduce heat to a simmer and allow to cook about 20 minutes, stirring occasionally 

Mix the remaining apple juice and cornstarch together until smooth

Whisk into the sauce and cook another few minutes until the sauce thickens

Heat each tortilla to make it more flexible (optional)

Spread a small amount of the sauce in a baking dish

Place filling inside a tortilla and roll up, place seam side down in the baking dish, they may be a bit cramped and that's okay

When all enchiladas are assembled pour the sauce over the  enchiladas, making sure to get the sauce in between the enchiladas

Allow to sit for 45 minutes. Don't rush this step, it is critical to the overall success of the dish

Meanwhile, mix the brown sugar, flour and cinnamon together 

Mix in the butter to make rough crumbles

Stir in oats and pecans

Sprinkle over the enchiladas

Bake at 350 degrees for about 30 minutes until the topping is golden and crisp.

Tips and Hints

• You can grate some of the apples for an added depth of texture
• When I didn't have time to cook the apples on the stove top for the required time I put them  in the crock pot on low while I was at work and they were perfect after about eight hours 
• For a quicker version use canned apple pie filling 
• You can use apple juice in place of the cider, but the cider add an extra depth of robust
• Best served warm fresh from the oven 
• Carefully separate the enchiladas with a knife for ease of serving
• Top with vanilla ice cream for an added layer of yum

Southwestern Quinoa Salad with Savory Lime Dressing

As part of my new quest to be more healthy lifestyle and maintain weight loss I am seeking a plant based diet more diligently.  I can see quinoa being a new staple of my cuisine.  I've gone a bit nuts with quinoa recipes on my Quinoa-derful pinterest board.   Many of them seem to be a bit southwestern in nature.  Quinoa seems well suited for these types of flavors, so it just makes sense to me.

I wanted to take something quinoa to a neighborhood potluck and picked one of the plethora of quinoa recipes to try.  No big surprise, I tweaked it, added some things, omitted some others and came up with something that got rave reviews from all who tried it, even those who claim they don't like "healthy" choices over foods like brisket and ribs.

This is definitely a "keeper"

Southwestern Quinoa Salad with Savory Lime Dressing

Ingredients:

Salad

1 cup quinoa 

2 cups vegetable broth

1 red bell pepper, chopped into small dice

1 can black beans, rinsed and drained

1/2 cup thinly sliced green onion
I avocado, diced (optional) 

1 cup frozen corn

drizzle olive oil

sprinkle sea salt

sprinkle garlic powder

Dressing 

1/4 cup extra virgin olive oil
zest of one lime

2 Tablespoons fresh squeezed lime juice

1 teaspoon Spike Seasoning

1 teaspoon cumin

1/2 teaspoon ground Ancho chili powder

fresh ground black pepper to taste
2 - 3 drops doTerra* Lime essential oil (optional)

Directions:

Combine the quinoa and broth in a medium sauce pan. Bring to a boil, cover, reduce heat and simmer until the quinoa is tender and the liquid is absorbed.  20-25 minutes.

Drain the beans into a small colander.  Rinse until the water no longer foams.  Drain.

Meanwhile, dice the red bell pepper into pieces about the size of the beans. 

Slice green onion into thin slices.

Toss the corn with olive oil.  Lightly sprinkle with sea salt and garlic powder.

Place on baking sheet and broil, stirring frequently, until corn begins to brown.

Allow the quinoa and corn to cool.  

Stir all of the salad ingredients together.

Mix all of the dressing ingredients together until well blended.

Toss the dressing into the salad.

Tips and Hints:

• I use a blend of equal parts red and white quinoa
• You can use chicken or beef broth for a different flavor, but obviously it won't be vegetarian if you do.
• I like the flavors of this dish and don't find it needs heat, but if you want to add heat dice some jalapenos or other chili and add it with the bell pepper.
• This keeps well in the fridge for several days, not that it lasted that long, but may need a bit more dressing to moisten it up since the grain tends to absorb the moisture. 
• The avocado adds great flavor to this dish, however since avocado is a fat (albeit a good fat) you might not want to eat is in large quantities and this is fabulous with or without the avocado. 
• *doTerra essential oils are therapeutic grade and can be taken internally.  You can use another brand oil of similar quality. Please do NOT use an essential oil that has not been approved by the manufacturer for internal use. 
• Therapeutic grade essential oils are safe for internal use, but degrade impurities in our bodies.  They will degrade the unnatural substances in plastics, citrus oils especially so.  Be sure to ONLY use the lime oil if you've prepared and stored your salad in a glass or ceramic container.