Lentil Tacos

Ingredients

• 1 cup finely chopped onion
• 2 minced garlic cloves
• 1 teaspoon canola oil
• 1 cup dry lentils, rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2.5 cups chicken or vegetable broth
• 1 cup salsa of your choice (I use medium Pace Picante sauce)
• 12 taco shells or corn tortillas

Optional additional toppings

• diced avocado
• shredded cheese
• shredded lettuce, spinach, or kale
• diced tomatoes

Instructions

1. Heat oil in a large, non-stick skillet. Add the onion and garlic and sauté until tender.
2. Add lentils, chili powder, cumin, and oregano. Cook and stir for 1 minute.
3. Add broth and bring to a boil. Reduce heat. Cover and simmer for 25-30 minutes, or until the lentils are tender.
4. Uncover and cook for 6-8 minutes, or until mixture is thickened. Stir in salsa and heat through.
5. Spoon about filling cup into each taco shell or tortilla and top with your favorite taco fixings. 

Pumpkin Crumb Cake Muffins

These are amazing! I added coloring to make the icing orange. I wouldn’t skip it! For my large muffins it made 9 not 15. Used Trader Joe’s pumpkin pie spice which doesn’t include  allspice but instead has cardamom and lemon peel.

• Prep Time: 10 minutes
 
• Cook Time: 22 minutes
 
• Total Time: 35 minutes
 
• Yield: 15 muffins
  

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Soft and moist pumpkin crumb cake muffins with pumpkin pie spice and maple icing topping.

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Ingredients

• 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice*
• 1/2 teaspoon salt
• 1/2 cup (120ml) canola or vegetable oil
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 and 1/2 cups (340g) canned pumpkin puree
• 2 large eggs, at room temperature
• 1/4 cup (60ml) milk, at room temperature*

Crumb Topping

• 3/4 cup (94g) all-purpose flour (spoon & leveled)
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 1 teaspoon pumpkin pie spice*
• 6 Tablespoons (86g) unsalted butter, melted

Maple Icing (optional)

• 1 and 1/2 cups (180g) confectioners’ sugar
• 2 Tablespoons (30ml) pure maple syrup
• 2 Tablespoons (30ml) milk*

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Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
3. Spoon the batter into liners, filling them almost full.
4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.
6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

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Notes

1. Make Ahead Instructions: For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Top with icing before serving if needed.
2. Special Tools: Muffin Pan | Muffin Liners | Mixing Bowls | Spatula | Whisk
3. Pumpkin Pie Spice: Instead of prepared pumpkin pie spice, you can use 1/4 teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice. Sometimes I use closer to 1 and 1/4 teaspoons pumpkin pie spice. I like a lot of spice flavor!
4. Milk: Any milk works. I’ve tested with unsweetened vanilla almond milk, whole milk, and skim milk. You can use any, dairy or non.

Maple Pecan Granola

I've been eating this out of a mason jar for breakfast and snack at work. 

Have a yogurt on the side. May try adding peanut butter to it sometime. OK to leave out the coconut if you don't have any. 

Ingredients

• 4 cups old-fashioned oats
• 1/2 cup chopped pecans
• 1/2 cup sweetened coconut shreds
• 1/2 cup ground flax seed
• 2 teaspoons ground cinnamon

• 1/3 cup canola oil
• 2/3 cup pure maple syrup
• 1 teaspoon maple flavoring
• 1/4 teaspoon salt
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Directions

1. Preheat the oven to 300 degrees F (150 degrees C).
2. Line a baking sheet with parchment paper.
3. Mix oats, pecans, coconut, flax seed, and cinnamon in a large bowl.
4. Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly.
5. Spread the resulting mixture evenly onto the prepared baking sheet.
6. Bake in the preheated oven until lightly browned, about 40 minutes.
7. Turn oven off and let sit overnight to dry out completely. 
8. Store in an air-tight container.

Garlic Shrimp Pasta Bake

A satisfying and easy dinner to whip up when you’re in the mood for garlicky shrimp!

The night before or two or even three is fine, thaw 1/2 lb (I used a large mason jar) frozen medium shrimp, peeled and deveined. After cooking, you will take off the tails.

Cook 1/2 box penne pasta, 9min. I used mini penne. They’re so satisfying and cute! If you cook ahead and run to the store like I did, toss with a dash of olive oil so they don’t stick. 

Meanwhile, prep:

Chop 3 large cloves garlic

1 plum tomato or any nice tomato

3 Tb parsley

Juice 1 Tb lemon

Have 2 Tb flour

In 1Tb oil and 1 Tb butter, sauté the garlic briefly, 30 sec. 

Add 2Tb parsley and the shrimp, cook 3-4 min. Remove to a plate and take the tails off.

Have 1/2cup chicken broth, 1 cup milk and 1Tb lemon juice ready.

Put heat back on, with a whisk melt 2 Tb butter and add 2Tb flour, cook a minute.

Whisking, add broth then milk, stir in tomatoes and lemon juice. 

Add a dash of pepper. No salt is necessary because of the cheese. 

Stir in 1/2 cup parmesan and 1/2 cup romano cheese. The romano can be a strong flavor (made with sheep milk), use more parmesan in that case. Add 1Tb mozzarella. Once melted, stir in the penne. Add the shrimp and pour into casserole. Top with 1/4c mozzarella and 1/4c parmesan, remaining parsley. 

Bake at 400 ten minutes until top starts to brown and it’s bubbly.