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Archive for the ‘Quick and Easy’ Category

There’s something about baking for the upcoming weekend, which brings me to today’s recipe.

It’s a windy, snowy day and I didn’t feel like going out, so I went to the kitchen to see what I could throw together.

The main ingredients I had were frozen cherries, oatmeal, and dark chocolate chips, so a crisp was the first thing I thought of.

I only had a small amount of butter in the fridge, but I had coconut oil and maple syrup to bind the topping.

Here’s how I put it together (sorry for the lack of photos):

In a medium bowl, combine one bag of thawed cherries, cinnamon, flour, sugar, and vanilla extract.

Once mixed together, put in a 1 1/2 quart casserole dish.

In another bowl, combine oatmeal, coconut oil, maple syrup, brown sugar, and flour. I also threw in some hemp seeds I had, but that’s not necessary.

Put the oatmeal mixture on top of the cherries and pat down.

Top with chocolate chips.

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Bake at 375 degrees for 30-45 minutes until golden brown, the cherries are bubbly, and chocolate chips are melty. Once out of the oven, you can use a butter knife to spread out the chocolate.

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To make extra yummy, serve warm with vanilla ice cream.

What you’ll need for cherry bottom:

1 bag of frozen cherries or fresh pitted cherries

1 tablespoon sugar

1 tablespoon flour

1 teaspoon vanilla extract

1/4 teaspoon cinnamon.

What you’ll need for crisp topping:

1 cup oatmeal

1/4 cup melted coconut oil

1/4 cup maple syrup

1/2 cup brown sugar

Chocolate chips (as much or as little as you want)

Directions:

Preheat oven to 375 degrees.

In a medium bowl, combine one bag of thawed (or fresh, pitted) cherries, cinnamon, flour, sugar, and vanilla extract.

Once mixed together, put in a 1 1/2 quart casserole dish.

In another bowl, combine oatmeal, coconut oil, maple syrup, brown sugar, and flour. I also threw in some hemp seeds I had, but that’s not necessary.

Put the oatmeal mixture on top of the cherries and pat down.

Top with chocolate chips.

Bake for 30-45 minutes.

Tips:

If you don’t want to use coconut oil and maple syrup you can use butter (1/2 a stick up to a whole stick, depending on how buttery you want it). The butter can be cubed and worked into the oatmeal mixture with your fingers or you can melt it and stir in.

You can also add chopped almonds, pecans, or seeds to your oatmeal mixture to add more texture.

If you can’t have chocolate (or don’t like chocolate), the crisp is still good without it.

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These roasted chickpeas are so addictive!!

Drain a can of chickpeas (or garbanzo). Toss in olive oil, salt, and any other seasonings you want. Then roast for 30 minutes at 375 degrees.

They’re crunchy, satiating, and healthy for you!

Seasonings that would be good to try:

Old Bay

Cayenne

Ranch Seasoning

Garlic Powder

Onion Powder

I haven’t tried it, but if you want something a little sweet, maybe toss them in cinnamon sugar.

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Happy Friday!!

Last night I threw together a rice bowl, and it turned out so tasty, I wanted to share.

One of our favorite rices is Goya’s Yellow Spanish Style Rice. It’s not overly salty and the other seasonings are just right. I could make my own, but when I want something quick and easy, it’s my go-to. If you don’t care for this type of rice. That’s cool… use the rice of your choice.

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I didn’t take pictures while I cooked last night, because I didn’t think it’d be a recipe I’d post, so I apologize for not having step-by-step pictures. It’s super easy, so I doubt you’ll miss the visuals.

I chose asparagus and onions for my veggies and bay scallops for my protein. You can use whatever you like. However, I suggest not overloading it with too many veggies. Choose two or three, that way the flavors don’t get lost. As far as protein, anything goes… bay scallops, chicken, shrimp, pork. Or leave out the protein all together and add one more veggie.

Directions:

Cook the rice according to the package.

While your rice is cooking, chop the veggies into bite-size pieces. Since they’re going to be mixed together with rice, and a protein, you don’t want them too large. Then, sauté them in a large pan until just tender. Don’t over cook them. You don’t want mushy veggies in your rice bowl. I sprinkled them with a little salt and pepper while they cooked. 

In a separate pan, cook your protein. If you’re using bay scallops, like I did, here’s a tip: Be sure to put them on a paper towel, and pat them dry, thoroughly. Otherwise, they’ll release too much water when you sauté them. I spread mine out on a paper towel and put another paper towel on top and let them rest while I cooked my veggies.

As far seasoning your protein, don’t over salt, because the seasoning in the rice blend has salt in it. I just sprinkled with a little salt and pepper. If you’re using a different rice that’s not seasoned, use a little more.

Once the rice is done, and your protein is cook, put them in the pan with veggies (go ahead and turn off the heat) and mix together.

That’s it! Put in a bowl and enjoy. Simple, easy, and tasty. Each time you make it, mix and match the vegetable and proteins to switch it up a little.

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I hope everyone has a nice weekend!

Next Monday, I’ll be posting a recipe everyone always asks for when they come to Bubs’ Kitchen.

Stay tuned!

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