How To Make Organic Vegan Glazed Pumpkin Scones

Hello everyone and welcome,

 

I have been wanting to try my hand at making scones for a while now. I wanted to try something I’ve never tried before. So I mention to my daughter’s that I am going to give scones a try and they are quite excited about it……until I say I am going to make Pumpkin Scones. The looks on their faces went from excited to thoroughly disappointed in a matter of seconds.

Those looks slightly discouraged me but I was determined to try and change their minds on their view of pumpkin. I love pumpkin everything. So I like to encourage them to just try and taste thing’s they ordinarily would not.

In the end, my oldest is just not a fan of anything pumpkin but my youngest who was the biggest skeptic……..now LOVES Pumpkin Scones! Which may mean she will be more open to pumpkin flavored items in the future. To win them both over is a wonderful victory but for today I am happy to win over, at least, one of them!

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Onto the recipe……….

Ingredients:

3 C organic spelt flour or AP

1 C organic pumpkin puree

1/3 C organic cane sugar

1/2 tsp baking soda

2  1/2 tsp baking powder

6 Tbsp organic vegetable shortening ( broken into small pieces)

1  1/4 C organic unsweetened plain almond milk

1 Tbsp organic distilled white vinegar

2 Tbsp vanilla extract

1/2 tsp pink Himalayan sea salt

2 Tbs organic cinnamon

1/2 tsp organic nutmeg

1/4 tsp organic clove

Glaze:

2  1/4 C organic powdered sugar

2 Tbsp + 1/4 tsp filtered water

Method:

1. Preheat oven to 425 degrees

2. Line a baking sheet with parchment paper.

3. Add your vinegar to your almond milk, stir and set aside.

4. In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove.

5. Add your vegetable shortening to your flour mixture (aka dry ingredients.) Using your hands work it in thoroughly until your consistency is that of somewhat fine breadcrumbs.

6. Make a well in the center of your dry ingredients.  Pour your milk, pumpkin puree, and vanilla extract into the well you created. Using a spatula or your hands combine until all your dry ingredients are wet.  No kneading.

7. Turn your dough out onto a floured surface. This is a wet and sticky dough. Gently pat the dough out using your hands. It should be about 1″ thick. Using a biscuit cutter, cut out your scones and place them onto your parchment lined baking sheet. Gather your remaining dough and continue…..just don’t knead too much.

8. Place into your oven to bake for 12 minutes, or until lightly browned. Allow them to cool for 15 minutes on the baking sheet before you glaze them.

9. While the scones cool, make your glaze by adding the powdered sugar and water into a bowl and mixing together (*optional add a splash of vanilla extract if you desire.) Dip the tops of your scone in the glaze and place back on your baking sheet.

Now it’s time to enjoy your labor of love!

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Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

 

 

 

 

 

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Easy Individual Chicken Pot Pie

Hello Everyone and Welcome,

 

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I have decided to try and share more recipes that are easy for our busy lives. There is nothing like a quick, easy and tasty home cooked meal.  My craving for comfort food is what prompted me to experiment with this dish. Since this dish got the family seal of  approval. I had to share. So let’s dive into this recipe.

This recipe serves 4

Ingredients:

2 Boneless organic Chicken Breast

1 Pie Crust

1 (12 oz.) Bag of Organic Mix Vegetables

1/2 C Organic Frozen Onions & Peppers

2 tsp of grape seed oil ( or oil of choice)

4 TBS of Butter

1/2 C  organic Flour

1 1/2 C organic Chicken Stock ( try my DIY Version here)

Seasonings ( Pink Himalayan Salt, Black Pepper, Onion Powder, Garlic Powder, Basil, Thyme)

Directions:

Preheat oven to 425°

Season your chicken on both sides with (salt, pepper, onion powder, garlic powder)

Place on a parchment lined baking sheet. Cover with foil and bake for 20 minutes or until cooked through. Once done dice into bite size chunks and set aside.

In a pot on medium heat add oil, mixed veggies, peppers and onions and (pinch of salt, 1/4 tsp of black pepper, onion, and garlic powder.) Cook/Stir until just tender.  Now add butter, flour, and chicken broth. Stir to evenly incorporate.  Next add ( pinch of salt, 1/2 tsp of black pepper, basil, thyme, basil & garlic powder.) Stir to evenly distribute. Remove from the heat and add your chicken.  Mix to evenly distribute.

Once your mixture has cooled a bit……about 5 minutes.  It’s time to add it into your ramekins.  Once you have your ramekins filled it’s time to top with your pie crust.

Take a bowl a little larger than your ramekins and use it to cut out four pot pie crust.

* This is optional use a small cookie cutter in the center of your pot pie crust and make a cut-out.

Or simply score the pie crust after you place them on top of your ramekins.

Bake in the oven for 20-25 minutes at 375° turning half way through the cooking cycle.

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We really love this dish in my household and I hope you and your family will too!

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Enjoy & Until Next Time,

Sewloveable

Ginger Scallion Wingettes

Hello everyone,

Welcome to……..

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My oldest daughter has an obsession with chicken wings/wingettes. Sometimes I feel like she is making up for years of not liking chicken at all. One day a family friend got her to taste a chicken wing while we were attending a party they hosted. From that day on this girl has had a serious love for wings!

Since she has such a serious love I am always looking for unique and new ways to prepare them.  So I am here today to share my latest kitchen creation with you.

Here’s what you will need:

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

4 lb of organic chicken wings or wingettes

8 organic scallions (chopped)

1/4 C organic ginger (chopped)

1 tsp liquid amino ( or low sodium soy sauce)

1 tsp toasted sesame oil

1/2 C of oil (like avocado or grapeseed) divided into (2) 1/4 C servings

Seasoning:

In a small bowl mix the following.

1 tsp of garlic powder, onion powder, and black pepper

Method:

Preheat oven to 450°

Line baking sheet(s) with parchment.

Place your clean, drained and dry wings in a large bowl.

Add your avocado oil and seasoning to your chicken and toss to evenly coat each piece.

Place into your preheated oven and let cook for 35-40 minutes. (They will be a light golden brown and cooked through.)

While the chicken is cooking let’s work on the sauce/paste that we will coat our wings with.  In a food processor add the following……

Scallions, ginger, amino acid, sesame oil and avocado oil (pulse mixture for 30 seconds to a minute.)

Pour your scallion sauce/paste into a large bowl.  Once your wings are done add them to the bowl and toss to evenly coat the wings with the scallion/ginger mixture.

Place the wings back onto your baking sheet(s) and pop them back into the oven for 5-10 minutes to set the sauce onto the wings.

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Once cooled, enjoy!

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Thank you so much for taking the time to stop by, I greatly appreciate it

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Until Next Time,

Sewloveable

 

 

Easy One Skillet Lasagna

Hello everyone,

Welcome to…………

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Lasagna is a dish I really enjoy.  My only issue is that making lasagna can be quite time-consuming and require so many ingredients.  A remedy to this is the One Skillet Lasagna.  I’ve been seeing a lot of them online lately and decided to make my own version.

I hope you will enjoy this simple, quick, easy and flavorful recipe………let’s get started.

Ingredients:

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

1 lb ground organic chicken

2 C fresh organic spinach (finely chopped)

1 C organic chicken broth

1 Tbsp avocado oil ( or oil of choice)

1/2 C organic diced onion ( yellow or white)

1 C shredded organic mozzarella cheese

1 (16 oz.) Jar of organic marinara sauce

6-8 organic whole grain lasagna noodles

Seasoning for meat:

In a small bowl combine the following.

1 tsp garlic powder, onion powder, oregano, basil and a salt-free seasoning blend (like Mrs. Dash)

1/2 tsp of black pepper, thyme, sage and salt

Seasoning for the sauce:

In a small bowl combine the following.

1 tsp garlic powder, onion powder, oregano, basil and a salt-free seasoning blend (like Mrs. Dash)

1/2 tsp of black pepper, thyme and sage

Method:

  1. In a large and deep skillet on medium heat add your oil.  Once your oil is heated add your ground chicken and cook until cooked through and browned.
  2.  Add the spinach and meat seasoning. Stir until everything is evenly incorporated.
  3. Next add your chicken broth, marinara sauce and seasonings. Stir to combine. Allow the mixture to come to a boil (takes 5 minutes or less).
  4. Now that the mixture has come to a boil….break up your lasagna noodles into bite size pieces and add them to the meat mixture. Cover with a lid and let this cook for 20-30 minutes or until your noodles are cooked.
  5. Once the noodles are done turn off the heat add your cheese, cover back up and allow your cheese to melt.  Once the cheese is melted your “One Skillet Lasagna” is ready. For added color feel free to sprinkle on some dried parsley or fresh if your prefer.

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I hope you enjoy this recipe it was a huge hit with my kid’s so much so that I ended up making it twice in the same week. By the way, they had no idea that I had spinach hidden throughout the dish……I’ll let that be our little secret.

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Thank you so much for taking the time to stop by, I greatly appreciate it

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Until Next Time,

Sewloveable

How To Make Miso Honey Wings

Hello everyone,

Welcome to…………..

 

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If you are looking to add something a little sweet and savory to the menu, then this is the perfect option. These wings work great for appetizers or as a part of the main course for dinner.

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Let’s get right into it……..

Ingredients:

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

2-3 lbs of organic chicken wings or wingettes (clean and dry them and place in a large bowl)

1/2 C of honey

1/3 C Organic Miso Paste ( I used Miso Master’s Organic White Miso)

1 tsp Amino Acid or low sodium soy sauce (I use Bragg Amino Acid Liquid)

Herbs and spice (* combine the following in a small bowl and mix to evenly combine)

1 tsp organic granulated garlic powder and granulated onion powder

1/2 tsp of organic ground ginger and black pepper

Avocado Oil (or any other oil than can be cooked at a temp of 450°or higher)

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Method:

1. Preheat oven to 450°

2. Line a baking sheet or 2 with parchment (for easy clean up)

3. In a large bowl add your honey, miso, and amino acid. Stir until smooth and combined and set aside for now.

4. Add your herbs and spices to the chicken, toss to evenly coat each piece evenly.

5. Place your chicken on the baking sheet(s) making sure they are not touching and have enough space.  Drizzle a bit of oil over the wings ( we want to get a nice crisp skin on the chicken.)

6. Bake in your 450° preheated, oven for 35-40 minutes. Your chicken should be golden brown.

7. Once the chicken is cooked through and golden, remove it from the oven and add the chicken in the miso and honey sauce bowl.  Toss the wings to get them evenly coated with the sauce.

8. Place the wing back onto the baking sheets and place them back into the oven for 2-3 minutes to let the sauce thoroughly adhere to the chicken.

9. Remove from the oven. Allow to cool and enjoy!

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This dish was a really big hit with my family.  For me it offered the best of both worlds…..sweet and savory all in one. I hope you will give this recipe a try and that you and your family enjoy it as much as we did.
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Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

Organic Vegetarian Pot Stickers

Hello everyone,

Welcome to Tasty Tuesday!!

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Usually, I share a recipe but today I wanted to share a new find. A few weeks ago the kids and I were in Costco and we found a new item. Frozen Organic Pot Stickers.

When it comes to pre-packaged meals…….. it’s not something I really buy. Usually because of the ingredients and if it has good quality ingredients the sodium is usually really high. So for me, these types of meals get left in the store.

Then I’ll make a promise to the kids to try and re-create it at home with healthier ingredients. Which doesn’t always happen right away.

Thankfully……I found something that I could actually put in the cart, take home and have prepared in minutes.

Now all I can do is hope…….that it taste good and that we all like. Is that asking for too much?

Well, I am here to tell you…..that I now believe in miracles…lol….because we all loved them.

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Have any of you tried these or have any other recommendations, please let me know?

Thank you for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

Extra Crispy Oven Fried Ravioli

Hello everyone,

Welcome to Tasty Tuesday!!

I’ve had this dish on my mind for a while now. So last week while grocery shopping, I finally remembered to pick up the frozen ravioli.

This dish is simple to make, great for kid-friendly cooking and kid approved. I promise you that it has such a great crunch on the outside with a  tender and cheesy inside. Dishes like this are perfect especially when you are not in the cooking mood, but you don’t want to resort to picking up fast food. It’s really a quick cooking dish.  You can check out my other quick cooking semi-homemade ravioli dish here.

Ok, let’s get cooking!!

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Ingredients :

1 Package of Frozen Ravioli
1 Cup of Whole Wheat Flour
1 Cup of Panko Bread Crumb
2 Eggs
1 tsp of water
Cooking Spray

Seasoning:
Paprika, black pepper, sea salt, garlic powder, onion powder, oregano and basil (you can use whatever spices you desire)

Instructions :

Cook Ravioli according to package instructions and drain. You will only need 25 Ravioli pieces. The rest can be refrigerated and enjoyed with marinara the next day. (No wasting here.)

Line a baking sheet with foil or parchment paper, place a baking rack on top.

Pre-heat oven to 450 °

In 3 shallow dishes….Place flour in the first, eggs+ 1 tsp of water in the second and panko in the third.

Add 1/2 tsp of the seasoning to your flour dish and your panko dish and mix each dish to combine the seasoning. (optional you can also season your eggs….I simply seasoned mine with 1/4 tsp of Black Pepper and tiny pinch Garlic and Onion powder…..I like all elements to have flavor so that the Ravioli is nicely flavored.)

Set up an assembly line Ravioli, Flour, Egg, Panko and your prepared baking rack.

Take the Ravioli and coat with flour, dip in the egg and coat in the panko and onto the baking rack. (This part I did with my children we each dipped the Ravioli into an assigned mixture….this assembly line made thing’s go by very quickly.)

Once you have all the Ravioli on the baking rack spray with cooking spray. (I used Trader Joe’s Coconut Oil Cooking Spray across the top.)

Place in the oven and bake for 20-25 minutes.

Warm up some marinara(I love Bertolli’s Organic line) and place in a dish for dipping.

Once done let cool….. it’s time to dip and enjoy.

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Thank you so much for taking the time to stop by, I greatly appreciate it.  If you give this recipe a try, please let me know how you enjoyed it.

I would love to connect with you on social media follow me…..I follow back!! 

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Until Next Time,

Sewloveable ☺

Quick & Easy Chicken Sesame Noodles

Hello everyone,

Welcome to Tasty Tuesday!!!

Today I am sharing a recipe that is quick, easy and delicious to make. This dish is very versatile……you can make easy substitutions for your specific needs.  So let’s dive right in and make this together.

Ingredients:
6-8 Boneless Skinless Chicken Tenderloins
1 Cup of low sodium chicken broth
1/2 Cup of water
1/2 tsp black pepper, garlic powder, onion powder and sea salt
1 package of Rice Noodles or any thin noodle of choice
1/2 Cup of Chopped Cilantro
2 Green Onions thinly sliced

Sauce Ingredients:
1/3 Cup of Amino Acid or low sodium soy sauce
1 tsp of hot chili oil (add less if you like)
4 Garlic Cloves minced
1/2 tsp Ginger grated
2 TBS of Honey
2 TBS of Rice Vinegar
2 TBS of Sesame Oil

Directions:
Cook noodles according to package instructions. Drain and set aside in a large bowl.

In a large pot add water, chicken stock, black pepper, salt, onion powder, garlic powder and chicken and boil on medium-high heat for 10-12 minutes.
Once done and cooled, cut into bite-size pieces and add to noodles.

Add your thinly sliced green onions and cilantro to your noodles and chicken.

Let’s make the sauce. In a small saucepan add all the ingredients for the sauce. Cook on a low – medium heat setting for 3-5 minutes. Once done pour your sauce onto the noodle mixture. Toss the noodle mixture to get everything evenly coated with the sauce.

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Now enjoy your quick and easy homemade meal. To make this meal vegetarian or vegan, substitute the chicken for tofu or simply enjoy this with just the green onions and cilantro. You can easily customize this dish to make it suit your needs.

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The left is made using whole grain spaghetti pasta with carrots added and the right is the recipe listed above. You can really get creative without stressing over cooking a meal with this recipe.

Thank you so much for taking the time to stop by, I greatly appreciate it.

Enjoy & Until Next Time,

Sewloveable

Vegetarian Baked Ziti

Hello everyone,

Welcome to Tasty Tuesday!!!

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I’ve made Baked Ziti many times before……but always with meat. So I figured, making a meatless one should be easier…..right.

All I know is I did not want this dish to be overly complicated and fussy. Easy breezy and delicious is what I have in mind.

Let’s jump into this recipe……….

Ingredients:

1 lbs of Whole Grain Penne Pasta
2 C fresh organic spinach
1 C diced organic onion ( I used 1/2 C of yellow and green onion)
1/2 C diced organic peppers ( I used organic frozen green, red & yellow peppers)
3 C mozzarella cheese ( I prefer rbst free or organic)
(1) 24oz. jar of organic marinara (I prefer Bertolli)

Seasoning/Spices:

1/2 tsp Salt (Pink Himalayan)
1/2 tsp black pepper
1 tsp dried oregano
1 tsp dried basil

Method:

1. Cook your pasta according to package directions.

2. In a large greased baking dish add pasta, spinach, onions, peppers, 2 C cheese and spices.

3. Toss everything to get it evenly distributed.

4. Pour your marinara sauce across the top, using a spatula to evenly spread.

5. Place in a 350 pre-heated oven for 15 minutes or until cheese is melted.

6. Remove from the oven and toss to get the sauce evenly distributed. Top with 1 C cheese and place back into the oven for 5 minutes or until cheese is melted.

Once done, let it cool a bit and serve.

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This dish was a huge hit!!! My mini meat lover’s went back for second and thirds.

Thank you for taking the time to stop by, I greatly appreciate it.

Until Next Time,

Sewloveable