Category: Simple recipes

Peanut Butter Cookies

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½ cup softened butter
½ cup brown sugar
½ cup white sugar
1 cup peanut butter
1 egg
1 tsp vanilla

1 ½ cups flour
½ tsp salt
3/4 tsp baking soda

  1. Mix together the butter, sugars and peanut butter.
  2. Stir in the egg and vanilla.
  3. Mix together the flour, salt and baking soda. Then stir into the peanut butter mixture.
  4. Form into 24 small balls and place on a cookie sheet.
  5. Gently press the prongs of a fork, both ways on the top of each cookie to flatten them and make an impression.
  6. Bake at 350 for about 10-12 minutes.

Chicken wings, with spice rub

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1 Tbsp chili powder (or ancho chili powder, or a mix of the two)
1 Tbsp paprika (or smoked paprika, or a mix of the two)

2 tsp brown sugar

1 ½ tsp onion powder
1 ½ tsp salt

1 tsp cumin

½ tsp garlic powder
½ tsp cayenne pepper
½ tsp mustard powder

¼ tsp freshly ground pepper
¼ tsp oregano
¼ tsp thyme

2 lbs fresh or thawed chicken wings

  1. Combine all dry ingredients in a mixing bowl.
  2. Toss the chicken wings to coat them in the spice mix.
  3. Place wings on a baking sheet and bake at 400 degrees for 45 minutes.

Tip: The organic split tip wings at Costco are good. The pkg is about 4 lbs so it will do a double batch. But they should be cooked on two pans. If they’re crowded, they won’t crisp up nicely.

Simple recipe tip: If you don’t have all the spices needed, you can just pat the wings dry, spice them with salt and pepper and then cook them according to the directions above.

Macaroni Salad

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2 cups uncooked macaroni noodles
1 can tuna or salmon, drained (save the liquid)
½ cup celery, chopped
3 green onions, chopped
½ green pepper, chopped*
1 large carrot, grated
2/3 cup mayonnaise
¼ cup tuna water or oil
2 Tbsp vinegar

  1. Boil macaroni until tender. Rinse with cold water until it is completely cooled. Drain.
  2. Mix in a large bowl the mayonnaise, tuna water and vinegar to make a dressing.
  3. Add the noodles, tuna and all the vegetables. Toss until completely coated with dressing.
  4. Season with salt, pepper and parsley.
  5. Chill until ready to serve.

* If you don’t have green onions, substitute with red onion. Adjust the amount according to your taste.

Bean Salad

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1 (16-ounce) can red kidney beans, drained
1 (16-ounce) can chick peas, drained
1 (16-ounce) can black beans, drained
½ cup onion, minced

½ cup sugar
½ cup cider vinegar
½ cup avocado oil (or another kind of oil you prefer)
1 tsp salt

  1. In a large bowl, combine the beans.
  2. In a small microwavable bowl, combine the dressing ingredients and microwave for 60 seconds on high. Stir until the sugar dissolves.
  3. Toss with beans and onion to coat.
  4. Refrigerating for at least six hours will blend the flavours.

Oatmeal Pancakes

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2 cups oats
2 cups buttermilk or plain yogurt
2 large eggs
2 Tbsp oil
½ cup flour*
½ tsp cinnamon
2 Tbsp sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt

  1. Combine the oats and buttermilk or yogurt in a bowl and refrigerate overnight.
  2. Add eggs and oil.
  3. Mix remaining ingredients together, and then add into the wet ingredients. If the batter is too thick, you can add a bit of milk.
  4. Heat frying pan, with a little oil, to medium-low heat.
  5. Pour enough batter to make a pancake into the pan. If necessary, spread the batter out a bit. Watch for the tops to bubble. Turn the pancakes and cook until golden on the second side.
  6. Serve hot, with butter and maple syrup.

* To make gluten-free version, substitute a gluten-free flour.

Honey Mustard BBQ Chicken

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These can be used in so many meals: served with side dishes, in wraps, subs or sandwiches or to top a big salad.

Honey Mustard BBQ Chicken

3 lbs of boneless, skinless chicken thighs or breasts (or both)
1/2 cup Dijon Mustard
1/2 cup honey
1/4 cup avacado oil (or another oil of your choice)
2 tsp sea salt
1 tsp freshly ground pepper

  1. Mix the marinade ingredients together.
  2. Toss the marinade with the chicken and marinate, refrigerated, for several hours (or up to two days), or freeze for up to four months.
  3. BBQ on medium heat for 8-10 minutes per side.

Simple recipe tip: Use chicken legs (bone in, skin on), which are cheaper to buy. Bake them on a cookie sheet at 375 for 45-50 minutes.

Spicy Sausage Soup (Instant Pot or Stove-top)

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1 lb Italian sausage (mild or spicy), removed from casings and chopped*
1 medium onion, chopped
3 cloves garlic, minced

4 cups peeled and chopped potatoes
4 cups (32 oz) vegetable stock or chicken stock
½ tsp oregano
salt and pepper, to taste

½ cup heavy cream (or coconut cream)
2 cup chopped kale (or spinach)

 

Instant Pot Instructions

  1. Cook the sausage on the ‘Sauté’ setting in the Instant Pot until it’s no longer pink, about three minutes.
  2. Add the onion and garlic and sauté for another three minutes.
  3. Add the potatoes, stock, and spices. Stir together.
  4. Lock the lid and cook on ‘High Pressure’ for 10 minutes. Quick release the pressure when done.
  5. Stir in the cream and kale and serve.

Stove-top Instructions:

  1. Cook the sausage in a in a large pot over medium heat, until browned and no longer pink, 5 to 7 minutes.
  2. Add onion and cook until soft, 2-3 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt, pepper and oregano.
  3. Add stock and potatoes and cook over medium heat, until potatoes are tender, 23 to 25 minutes.
  4. Stir in kale and let cook until leaves are tender and bright green, 1-2 minutes, then stir in heavy cream and simmer 2 minutes more.
  5. Season with pepper and serve.

* I prefer the homemade sausage from Metro. It’s not nearly as greasy as others I’ve tried. If I use others, I cool the soup and scrape the fat off the top before adding the cream and kale.

Chocolate Cake

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1 cup butter
1 cup white sugar (original recipe called for 1.5 cups)
3 eggs
1 tsp vanilla

2 cups flour (I use whole wheat)
½ cup cocoa
1 tsp baking powder
1 tsp baking soda
¼ tsp salt

1 ½ cups milk (you can also use sour milk)
2 cups fresh baby spinach (optional)

  1. Cream together the butter and sugar. Stir in the eggs and vanilla.
  2. In another bowl, mix the dry ingredients.
  3. If you’re using the spinach, blend it in a food processor or blender with the milk until it is completely pureed (and you have green milk).
  4. Alternately, stir the flour mixture and the milk into the creamed mixture. (Stir in a bit of flour, then a bit of milk… until it’s all mixed).
  5. Pour batter into a greased 8” x 12” pan. Bake at 325 for 30-35 minutes, until a fork comes out clean.

ICING
½ cup butter
2 cups icing sugar
6 Tbsp cocoa
Enough milk to make it easy to stir

  1. Cream the butter with the icing sugar and cocoa.
  2. Add enough milk to make it easy to spread. Ice the cake once it has cooled (or preferably chilled in the fridge).

Fettuccine Alfredo

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1 pound fettuccini noodles (about ½ of a 900g package)
¼ pound real butter
1 clove of garlic, minced
2 eggs, beaten
1 cup heavy cream
1 cup (or less) Parmesan cheese

  1. Boil the noodles until done but still firm. Drain but do not rinse. Leave them in the strainer.
  2. Melt the butter on low heat in the pot you cooked the noodles in. Add the garlic and cook until sautéed. Add the noodles and coat them with the butter.
  3. Mix together the eggs and, cream in a cup. Pour over top of the noodles and toss quickly but thoroughly.
  4. Serve with parmesan, salt and freshly ground pepper.

Suggestion: This recipe tastes much better with fresh pasta and is excellent with chicken, bacon, broccoli, mushrooms, shrimp or other toppings you like.

Brownies

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½ cup butter or margarine
1 cup white sugar
2 eggs
1 tsp vanilla
2/3 cup flour
6 Tbsp cocoa
½ tsp salt

  1. Beat together in a bowl the margarine, sugar, eggs, and vanilla, using a fork.
  2. Add the flour, cocoa, and salt and stir together.
  3. Pour into a greased 8” X 8” cake pan.
  4. Bake at 350 degrees for 25 minutes.

Suggestion:

While these are still hot from the oven, serve them with vanilla ice cream, peanuts, and chocolate sauce.  This looks fancy enough to serve to dinner guests.