Homemade chocolate sauce

Ingredients 

• 3/4 cup white sugar
• 1 1/2 Tbsp all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/4 cups milk
• 2 Tbsp butter
• 1/2 tsp vanilla extract (or more)
• 1 tiny pinch salt

Procedure

Whisk together sugar, flour, and cocoa powder.

Heat milk, butter, and vanilla in medium saucepan until butter melts. Whisk dry ingredients into milk mixture, a little at a time. Increase heat and allow mixture to come to a simmer. Stir constantly for 5 minutes to allow to thicken. Whisk in pinch of salt.

Cinnamon Muffins

Ingredients

• 2 cups flour
• 1½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ cup 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup buttermilk or buttermilk substitute

Topping

• 1/2 cup packed brown sugar
• 1/2 cup flour
• 1/4 cup quick-cooking oats
• 1/4 cup butter,  room temperature

Procedure

Preheat oven to 375ºF (190ºC).

Sift together flour, baking powder, salt, cinnamon.

Cream butter and sugar. Add eggs, one at a time. Add vanilla.

Gently fold in flour, alternating with milk. Stir until combined.

Scoop mixture into sprayed/coated muffin tin, filling each cup to about 2/3 full.

Mix ingredients for topping to form pea-sized crumbles. Sprinkle on top of muffins.

Bake until toothpick comes out clean, about 30 minutes. Cool on wire rack.

Mediterranean Chicken & Chickpea Stew

Ingredients

• 4 cloves garlic (=1/2 tsp garlic powder)
• 2 Tbsp lemon juice
• 1/4 cup olive oil
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp salt (or more)
• 1 lb chicken breasts
• 1 large onion, chopped
• 1 can (14oz) diced tomatoes
• 1 can (15oz) chickpeas

Procedure

Prepare marinade mixing garlic, salt & pepper, lemon juice, olive oil, cumin, paprika. Add chicken and stir to coat.

Sauté onions in large skillet. Using slotted spoon, add chicken, reserving excess marinade in bowl. Sauté until chicken is cooked. Add tomatoes, chickpeas, and marinade. Reduce heat and cook 5 minutes, until chicken is cooked through. Serve over couscous.

Mediterranean Chicken with Couscous

Original recipe calls for 1/2 cup jalapeños and was way too spicy for us. We reduced to 1/4 cup and it’s just right. May want a scant 1/4 cup or less if cooking for the kids.

Ingredients

• 5 1/4 cups chicken broth
• 2 cup quick-cooking couscous
• 2 Tbsp olive oil
• 4  chicken breast 
• Salt & pepper to taste 
• 1/4 cup finely chopped jalapeno peppers
• 1 carrot, thinly sliced
• 1 zucchini, diced
• 3 green onions, thinly sliced
• 1 1/2 teaspoons grated fresh ginger root (=1/2 tsp ground ginger)
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground coriander seed
• 1 teaspoon cornstarch

Procedure

Bring 4 cups chicken broth to boil. Stir in couscous and olive oil. Remove from heat and let sit 10 minutes.

Cut chicken breast into cubes and brown in medium skillet, seasoning with salt and pepper. Remove from heat.

Saute jalepenos and carrots for about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Cook until tender, about 5 minutes.

In a small bowl, mix 1 cup chicken broth, curry powder, coriander, and cornstarch. Pour over vegetables and add in chicken. Allow to cook until it thickens. Serve over couscous. 

Great Pancakes

Favorite from-scratch recipe right now.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk or buttermilk
• 2 large eggs
• 1/4 cup melted butter

Procedure

Whisk together dry ingredients in large bowl

In separate bowl, whisk milk, eggs, and butter. Pour into large bowl and stir until mixed.

Scoop batter in 1/4 cup scoop onto hot  griddle with butter.