Friday, September 5, 2008

Corn & Potato Soup

I find this to be the perfect soup to eat on a cool evening. It's so satisfying to feel that warmth fill your belly. This recipe (and photo, since it was a rainy day out and I couldn't for the life of me get a good shot) is from Mothering Magazine.

Corn and Potato Soup

2 tsp olive oil
1/2 cup onion, diced (I used green onion)
1 tsp garlic, minced
1/2 tsp cumin
4 cups fresh corn kernels (about 4-5 ears worth)
2 1/2 cups red potatoes, cut into bite size pieces
1/2 tsp salt
1/2 tsp fresh pepper
1 quart vegetable stock
6 oz of 1% milk
1 tsp cilantro (optional)

Heat oil in a 6-8 quart pot and saute onion, garlic, and cumin over medium heat until the onion is translucent. Then add the corn, potatoes, salt, pepper, and stock. Bring this to a boil then reduce heat and simmer about 20 minutes or until the potatoes are nice and soft. Top it off with the milk and cilantro if you're using it and serve.


Oatmeal Chocolate Chip Lactation Cookies

When any of my friends has a baby I make these cookies for them. It helps boost a woman's milk supply with the use of the flax seeds, oats, and brewer's yeast. Though rest assured this recipe will not make you lactate or do anything funny if you're not a new mother :)

Oatmeal Chocolate Chip Lactation Cookies

1 cup butter
1 cup sugar
1 cup firmly packed brown sugar
4 tbsp water
2 tbsp flaxseed
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
3 cups rolled oats
1 cup chocolate chips
2-4 tbsp brewer's yeast

Preheat your oven to 350 degrees.

In a small bowl mix together the water and flaxseeds. Set aside for 3-5 minutes*

Beat together sugars and butter until creamy. Add the eggs one at a time, mixing well in between each addition. Add the flaxseeds and vanilla. Again, beat well.

In a small mixing bowl sift together the flour, baking soda, oats, chocolate chips, and salt. Then add this to the buttery ingredients. Be careful not to overmix of your cookies will become tough.

Scoop onto baking sheet and bake for 12 minutes or until golden brown. Cool on a wire rack.

*This method is great for subbing in all kinds of baking situations where you lack an egg. Just don't try it with an omelet!

Thursday, September 4, 2008

Texas Black Bean Soup

Crockpots, who doesn't love them? As a mom I live by this thing certain days because I don't even have time to finish a hot cup of coffee let alone prepare a nice meal. This recipe was sent to me by my friend Leesa and it did not disappoint!

Texas Black Bean Soup

2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
1 (14.5 ounce) can diced tomatoes, or diced tomatoes with green chilies
1 (14.5 ounce) can chicken broth
1 (11 ounce) can Mexicorn, drained
2 (4 ounce) cans chopped green chilies
4 green onions, thinly sliced
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

In a slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until heated through.

Monday, September 1, 2008

Peach Muffins

Every Sunday our church provides 20-30 dozen mini muffins for the goers to enjoy. 2 perhaps 3 weeks ago someone brought in muffins made with the following recipe and I am nearly embarrassed (nearly, but not really) at how many I ate! I tracked this person down friend to friend and she sent me the recipe (from These taste surprisingly similar to snickerdoodles I swear!

Peach Muffins

3 cups all purpose flour
1 tbsp cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 cup vegetable oil
3 eggs, lightly beaten
2 cups sugar
2 cups peaches, pitted and peeled

Preheat oven to 350.

In a large bowl, mix flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the the flour mixture just until moist.

Fold in the peaches. Spoon into the prepared muffin cups. This recipe is for 16 standard muffins but I made 3 dozen mini muffins, and 3 jumbo muffins.

Bake 25 minutes if making traditional cupcake/muffin size or jumbo, about 10-15 for mini muffins. Basically just keep checking until they are brown on top and a toothpick comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.