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Recipe of the Month

Each month (or as close to that as a mommy can get) I will add a new recipe I find helpful, simple or particularly tasty. I hope you enjoy them & would love to hear your comments, if you tried the recipe and if you would make it again.

Popcorn! Okay, you might think this a fairly simple start. And it is. Except that I will get a sudden craving for popcorn and want it instantly. The problem is that I refuse to use microwave popcorn as the liners in the bags can be particularly harmful and a very large source of those dreaded BPA's we so desperately try to avoid. Which is why I was so thrilled to discover how absolutely simple home-made microwave popcorn can be. Not only that, but it is very inexpensive and far healthier than any store-bought brands you can buy. This yields about 1 cup popped corn for around 14 cents. Perfect, quick and enjoyable.

What You Will Need
1/4 cup unpopped popcorn kernels (get the good stuff for cheap from your local store's bulk bin)
1 paper sack (preferably the size of a lunch sack or slightly smaller)
1 tablespoon extra virgin olive oil or flaxseed oil
3/4 teaspoon or more of Spike seasoning salt OR sea salt + nutritional yeast + italian seasoning
Optional seasonings I also enjoy: 1/2 teaspoon chili powder + 1 teaspoon nutritional yeast; 1/2 teaspoon oregano + 1 tablespoon freshly grated parmessan cheese; 1 teaspoon rosemary blossoms (from that plant running wild in your yard) + 1/4 teaspoon sea salt

What To Do

Place the popcorn kernels into your paper sack. Fold the top over a couple of times and place into your microwave. If you have a popcorn setting, use this. Otherwise, heat for about 3 minutes or until the kernels start slowing. It is better to stop too early, than too late and have a smoky mess on your hands. Drizzle oil and seasoning into the bag and shake. ENJOY!!

Savory Amaranth Pancakes If you haven't tried amaranth yet, you should. This tiny grain is one of those "ancient grains" high in protein and essential minerals to boost immunity and give you loads of energy. Eat these warm as a side dish, smothered in sauteed mushrooms for a main dish, or cold from the refrigerator as is, with a bit of sour cream or a slice of fresh tomato for a most delicious and surprising snack.

1 cup amaranth grain (get it from your local store in the bulk bins)
2 tablespoons minced shallot or onion
1/2 teaspoon sea salt

1 1/2 cups soup broth
1 egg

2 tablespoons flour

1 teaspoon thyme (or oregano, basil or other favorite herb)

2+ tablespoons oil or cooking spray

Options for garnish: Finely chopped parsley, 2 tablespoons sour cream, chives 1 tablespoon freshly grated parmessan che

Place amaranth, shallots, salt, and broth in a medium-size saucepan. Bring to a simmer, cover and reduce heat to low. Cook for 25 minutes or until grain absorbs all liquid. Transfer to mixing bowl and let cool.

In a small bowl, whisk together egg, flour and thyme. Stir in cooled amaranth.

Heat a skillet over medium heat and lightly coat with oil or cooking spray. Next drop in 2 tablespoon-sized mounds of amaranth batter, it will flatten out on its own. Cook until browned on bottoms, about 1 minute, flip and brown the other side. Repeat with remaining batter. Serve warm or chilled as is or with optional garnishes.

Hidden Hummus An easy way to get extra green veggies without even thinking about it. Make extra and store in your fridge for the week. Dip crackers, chips, veggies sticks or spread onto a sandwich. I also like to add a strip of kombu seaweed if you have it. Do it!

1 15 ounce can garbanzo beans, drained and rinsed until the foaminess subsides

1 large or 2 small cloves garlic
1/4 cup extra virgin olive oil
3/4 teaspoon cumin
1/2 teaspoon paprika
1/4 cup water
1/2 teaspoon sea salt
1/4 cup packed fresh spinach or parsley leaves
1/4 cup packed basil leaves or cilantro if you prefer this flavor
1-2 tablespoons lemon juice (add a little more or the flesh of the lemon too if you like the brightness of lemon flavor)

In a food processor or blender, place tall the ingredients then puree until smooth. This recipe has been adapted by Ami from the Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans, 2009.

Green Mango Mint Chutney/Salsa/Salad An absolutely simple & refreshing. This is such a delicious side you might want to keep much more on hand to add to almost anything. Another great way to get more Folate, Vitamin K and Calcium into your day!

1cup loosely packed parsley (or substitute cilantro)
1/3 cup fresh mint leaves
1/2 jalapeno or other chile pepper, seeds and ribs removed for a mild mix
1/2 slightly unripe mango (or substitute a green apple)
1 teaspoon fresh lime or lemon juice
1/4 teaspoon cumin
1/4 cup water
1/4 teaspoon sea salt

In a food processor or blender, place the pepper and some of the parsley and mint then mince well. Add remaining ingredients then puree until almost smooth. Alternatively, puree half, then add coarsely chopped ingredients for a chunkier salad.

Serve with papadum (crackers), naan (bread), or on top of rice and curry. If you prefer sweet, use a yellow apple or a ripe mango and discover a less tangy but still refreshing delight!

Moroccan Quinoa

This is one of my many go-to recipes and frequently requested dishes at family events. It sounds gourmet but is so very easy and tastes better as leftovers. If you're unfamiliar with quinoa, it is a great grain to have on hand as it is very high in protein, fiber and minerals but it cooks fast. The key is to rinse it very well using a fine mesh strainer (since the grains are so small). This will remove the outer coating on the grain leaving it sweeter and easier to digest.

Use 1 ¾ cups water for every 1 cup dry quinoa (2 cups dry quinoa would take 3 ½ cups liquid). Rinse quinoa in a fine-mesh sieve under running warm water. Place quinoa in pan with water and bring to boil. Cover, then reduce to simmer and let sit 15 minutes. If you want a more flavorful grain, replace some of the water with stock or a little white wine. I prefer to use my rice cooker. Simply turn it on and walk away! The grain is fully cooked when the liquid has cooked off and little "tails" unwind from the individual round grains.

For the recipe:

2 cups cooked quinoa
3 tablespoons extra virgin olive oil

½ cup tablespoons chopped fresh parsley, cilantro arugula or other dark, leafy green

1 clove garlic, minced finely

3/4 teaspoon cumin

1-2 tablespoons fresh lemon juice

½ teaspoon cinnamon

1/4 cup currants or raisins

1/2 teaspoon sea salt

You might want to soak the currants in a bit of warm water for a minute or two to plump them up. Then, mix all ingredients together in a bowl. Let sit for a few minutes to absorb the flavors and taste. Adjust to add more cinnamon or salt as desired.

Healthier Chocolate Peanut Butter Cups! Who doesn't like chocolate? And with all those late nights afforded new parents, candy is often a go-to for quick pick-me-ups. Here is an easy, healthier version you can use and tailor to your own tastes. Sorry, no Jiff or Skippy pb. It is full of hydrogenated oils and extra sugars that are harmful for the body.

What You Will Need
Mini muffin cups or small baking dish

4 ounce bar of dark chocolate (preferably 60% or more cocoa solids)

1/2 - 1 tablespoon coconut oil or butter

3 tablespoons natural peanut (or other nut) butter (I like Trader Joe's organic and Adams Natural brands)

1/4 teaspoon sea salt

1 tablespoon honey
Optional ingredients: crisp rice cereal, almond slices, unsweetened coconut, cocoa nibs, cranberries, and/or banana slices

What To Do
In a microwave-safe bowl, place the chocolate and oil. Heat for 30-40 seconds at a time, stirring in between until melted and shiny. Then drop half the chocolate into the muffin cups or spread onto a small baking dish. This should be fairly thin. Pop these into the freezer and set the remaining chocolate aside.

In another bowl, mix together the nut butter, salt and honey. If you have extra thick peanut butter, add a small amount of warm water until it is spreadable. Pull the chocolated cups out of the freezer and add dollops of nut butter on top of the chilled chocolate or spread a layer over the chocolate in your dish. If using optional ingredients (I highly recommend thin slices of bananas!) sprinkle some of this onto the peanut butter. If this is too thin, pop into the freezer for another couple of minutes until firm. Otherwise, spread the remaining melted chocolate over the top and add any additional toppings. I like to do some with coconut, some plain and some with dried cranberries in addition to the banana inside. Put these back in the freezer for a minute or 2 until hard. Store in a sealed container. These will stay fresh until you eat them!

Secret Chocolate-Chip Cake/Brownies. Shhh, don’t tell anyone the secret! These brownies are moist and sweet because of the grated beets but you would never know it if you hadn’t made them yourself. Yum! Makes ~ 12 large cupcakes or 24 squares.

What You Will Need

4 ounce bar of dark chocolate (preferably 60% or more cocoa solids)

1/2 cup butter

2 eggs or 3 teaspoons egg replacer + 3 Tablespoons warm water

1 cup brown sugar

1 teaspoon vanilla extract

1 cup unsweetened applesauce

1/2 teaspoon sea salt

1/2 cup finely grated beets (peeled) or zucchini

1 1/2 cups whole wheat pastry flour

1 teaspoon baking power

1/2 cup dark chocolate or carob chips

Optional: 1/4 cup chopped walnuts and/or 1/2 teaspoon cinnamon

What To Do

Preheat oven to 350F. Spray a 9x13" pan or cupcake cups and set aside.

Melt butter and chocolate together in a saucepan over low heat. In a medium bowl, beat eggs until foamy or mix together egg replacer. Mix in brown sugar, vanilla, applesauce and beets. Stir melted chocolate and butter mixture into egg & sugar bowl.

In a small bowl, mix together flour, baking powder and salt then stir into wet bowl ingredients. Add to egg mixture.

Stir in chocolate chips and place in baking dish. Bake 30-40 minutes for cake or 20-25 minutes for cupcakes. Cool completely before cutting into squares. Frosting is optional but definitely unnecessary. Enjoy!

Do you have a simple recipe you would like to share or want a recipe for a dish you crave but isn't so simple or healthy? Let our Certified Nutritionist mom revamp it for you and post it here. Just email your suggestions to info@YummyMummyCookies.com