Healthy Food For Living

By laurenzembron

Before we kick off the new year, I though I’d share some favorite recipes from Healthy Food For Living over the past year. I’ve noticed that this has become a popular post topic for food bloggers, and I thought it would be fun to do one myself :).

Ingredients

• Accoutrements:
• *for a sweeter rice pudding, go ahead and add 2-4 Tbsp of any sweetener (i.e. brown rice syrup, brown sugar, evaporated cane juice, honey, maple syrup, agave nectar, etc.) in step 3. Directions:
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Details

Servings 1
Adapted from healthyfoodforliving.com

Preparation

Step 1

I hope that you enjoyed a relaxing and fun holiday with your family and/or friends! After a wonderful time with John’s family, we are back in the Boston area – which is currently covered in several inches of fresh snow :). As a special educator, I am lucky enough to have this entire week off of work… and I am looking forward to spending that time reading while cuddling with Roxie, frolicking in the snow with Shelby, and of course cooking many delicious meals to enjoy with John.

Such as this one.

I hadn’t planned on posting this recipe, as I started off making Jessica‘s original recipe for Easy One Pot Tortilla Soup. As often happens while I’m following a recipe, I found myself making changes here and there… until I ended up with a thick & creamy soup that tasted like chicken enchiladas.

Let’s back up.

I used most of the ingredients Jessica called for in her recipe, but added in a seeded jalapeno chile pepper and a bit of ancho chile powder to heighten the heat. I cut out half of the chicken broth and defrosted only one chicken breast because I wanted to make just two servings.

Here’s where I really deviated from the recipe. I decided to slow-poach the whole chicken breast in the flavorful broth before shredding it pulled chicken-style. While the shredded chicken rested, I whipped out my immersion blender and went to work on the broth. The resulting soup was smooth, thick, and remarkably creamy given the fact that there was neither cream nor milk added. I stirred the shredded chicken into the soup, and let it sit off of the heat for a few hours as the flavors melded together.

Both John and I were more than content cozying up to steaming bowlful of this delicious soup, which is basically chicken enchiladas-in-a-bowl minus the tortillas. The slight spice from the seeded jalapeno and the ancho chile powder lent the perfect amount of heat, and the juicy shredded chicken added a nice texture to the otherwise velvety smooth soup.

A big THANK YOU to Jessica for providing me with the base recipe for a soup that I will definitely be making over and over again!

Creamy Chicken Enchilada Soup

Adapted from Jessica‘s Easy One Pot Tortilla Soup

Serves 2

Directions:

*As with most soups, this soup tastes even better when made in advance so that the flavors continue to meld together. I made this soup in the afternoon, then let it rest off the heat for a few hours before re-heating it on the stovetop.

A few of you expressed concern when I mentioned that my ice cream maker couldn’t quite handle the Peanut Butter Cookie Frozen Yogurt base. No worries – “she’s” up and running :). I think I just tried to over-tax her (anyone else assign genders to their kitchen appliances? Anyone?) with that thick Greek yogurt & sandwich cookie mixture! I am happy to report that the old girl gladly accepted this silky smooth white chocolate mocha ice cream base without any complaints.

A mixture of  1% low-fat milk, creamy half-and-half, bold espresso powder, and a bit of sugar are brought to a gentle boil before being poured over sweet white chocolate chips. Although I can’t say with any degree of certainty that this ice cream tastes just like Starbucks’ popular White Chocolate Mocha beverage, (I’ve never had one), I bet the flavors are pretty similar. The rich and sweet white chocolate flavor is complemented by the kick of espresso in this delicious lightened ice cream.

I enjoyed my first serving of the ice cream with an extra sprinkling of white chocolate chips and a few chocolate-covered espresso beans, which I highly recommend you seek out if you enjoy the classic chocolate & coffee flavor combination. Later on in the week, I couldn’t help but add a scoop of the ice cream on top of a warmed Mocha Brownie… and I can’t even describe how utterly amazing that duo was!

Seeing as this will be my last post before trekking down to CT for Christmas with my in-laws, I will take a moment to wish all of you a Happy Holiday! I will be back before the new year with a couple of healthy savory recipes, which I’m sure many of us will be ready for after all of the cookies and baked goods of the holiday season ;).

White Chocolate Mocha Ice Cream

Directions:

I love the concentrated flavor and smooth consistency of apple butter, but I don’t love the ludicrous amount of sugar called for in most recipes. There is an unsweetened commercial brand (available at Whole Foods) that has become a staple in my kitchen, but I was determined to make a no-sugar-added homemade version – with the added tart bite of fresh cranberries.

The consistency of my homemade version is spot-on; which is to say thick, smooth, and luscious. I love the added tang from the cranberries, not to mention the gorgeous color imparted by the seasonal and locally-grown red berries.

With plenty of warm spices, extra apple flavor from cider, a hint of maple, and both a reddish hue and tart bite from the cranberries, this season-appropriate Cranberry Apple Butter is utterly delicious. I’ve been enjoying it spread on toast & peanut butter sandwiches, stirred into yogurt, spooned atop oatmeal, and drizzled over pancakes & waffles… but you could also add this fruit butter to savory foods. A dollop on top of baked sweet potatoes or roasted pork tenderloin would make for a great flavor pairing; I’ve also been thinking of serving it with cheese and crackers for a holiday gathering.

Cranberry Apple  Butter

Directions:

I was thrilled to see a post on Jen’s blog a while back for King Arthur Flour double fudge brownies made with wholesome whole wheat flour. Talk about a recipe that strike a balance between “living to eat” and “eating to live”. I immediately bookmarked the recipe, and just got around to making my own version.

My first change was to halve the recipe. It would be dangerous for me to make a giant pan of brownies, considering John rarely eats dessert (although as he ate his first bite, he gave me that brow furrowed, head slightly tilted “these are gooood!” look). I baked the brownies in a 9 x 5 inch loaf pan to ensure they came out nice and thick, (if you use an 8 x 8 inch brownie pan, they will come out rather thin), which is just the way I like ‘em.

Other adaptions I made were to swap the butter for an equal amount of unsweetened applesauce and canola oil, cut down slightly on the brown sugar, and use white whole wheat flour (what I had on hand).

Finally, I doubled the amount of espresso powder in order to heighten the coffee flavor – hence the addition of “mocha” in the title.

So, how did they come out? If the photos aren’t evidence enough, I will try to put into words how amazingly delicious these brownies are.

Thick, rich, and perfectly balanced between cakey and fudgy, these Mocha Brownies are definitely a treat to sink your teeth into. The dense brownie batter is packed with chocolate chips, and the sides are slightly crisp. The coffee flavor is subtle, yet it adds a complexity to the chocolate. Due to a bit less sugar and the use of semi-sweet chocolate chips, the brownies aren’t cloyingly sweet like many baked goods are. That being said, they are mighty rich, so I suggest having a tall glass of ice-cold milk on hand ;).

As John and I were each contentedly savouring devouring one of these colossal brownies, I realized that it has been quite some time since I last made brownies. With this recipe under my belt, it’s pretty safe to say that we will have brownies on hand much more often!

Mocha Brownies

adapted from Beantown Baker, originally from King Arthur

yields 8 large brownies

Directions:

Do you prefer cakey or fudgy brownies?

These are dangerous to have in the house.

Crunchy, crispy, sweet, warmly spiced and lightly salted… in other words: insanely addictive.

The egg white combined with both brown sugar and evaporated cane juice creates a wonderfully crunchy crisp coating to the roasted nuts. The flavor and aroma of these roasted mixed nuts is reminiscent of the classic cinnamon and sugar toast I was so fond of as a kid. A touch of salt balances out the sugar, creating the perfect antidote to a sweet/salty craving.

I’ve brought these Cinnamon & Sugar Roasted Mixed Nuts to a few holiday parties so far this season, but am planning on making a big batch for us to snack on at home.

I would like to experiment with different spice variations. A few that come to mind:

You can also play around with the types of nuts used in the mix. Macadamia nuts, hazelnuts, peanuts, and walnuts would all be delicious substitutions. I might even toss some seeds (pepitas, sunflower seeds etc.) in with the nuts next time!

Cinnamon & Sugar Roasted Mixed Nuts

Directions:

Do you have a favorite spice combination for roasted nuts?

Do you like spicy food? I’m talking lip-tingling, sinus-clearing, runny nose-inducing spicy fare.

Like this pulled chicken.

Thanks to the trifecta of a whole jalapeno pepper, chipotle chile powder, and cayenne pepper, this Spicy Pulled Chicken definitely lives up to its name. Juicy chicken thighs are slow-simmered in a thick tomato-based sauce (that can be equated to a hot sauce-barbeque sauce hybrid) until they become tender enough to shred.

I made this spicy pulled chicken on a cold, rainy afternoon, (where’s the snow, Boston?!), and it was the perfect antidote to the gloomy weather. Although I was tempted to attack this bowlful with a fork, I piled the shredded chicken onto lightly toasted whole wheat burger buns and served the pulled chicken sandwiches with a mouth-cooling broccoli slaw.

Plans for leftovers include pulled chicken quesadillas with an avocado & Greek yogurt sauce for dipping. Trust me, you’ll want an accompaniment to lessen the burn of this Spicy Pulled Chicken!

Spicy Pulled Chicken

serves 4-6

Directions:

*I like to make the pulled chicken early in the afternoon, let it sit at room temperature (off of the heat) for a few hours, and then warm it through right before serving. The extra few hours of sitting allows the chicken to absorb even more of the sauce flavors.

What is the best spicy meal you’ve ever had?

The incentive for creating these mini minty-chocolate treats was threefold:

I immediately thought of using the Fudge Mint Cookies as a crust for a new individual cheesecake recipe.

Whoever initially brainstormed the idea of combining rich chocolate with fresh peppermint must have been a culinary genius. Just think about how many renowned favorites feature this divine flavor combination: Peppermint Patties, Andes chocolate mints, peppermint hot chocolate, Thin Mints, mint chocolate chip ice cream, etc. Classic.

Having never before created a homemade mint-chocolate treat, I was a bit unsure of how much peppermint extract to add to the cheesecake filling mixture. The amount listed in the ingredient list (1 tsp) suited my taste buds perfectly, but you may adjust the measurement accordingly.

If you follow Healthy Food For Living regularly, you are well aware that I tend to use less sugar than is typical in desserts. I especially employ this method when making cheesecakes, as I love the tang of the cream cheese and Greek yogurt and prefer not to mask it with copious amounts of sugar. That being said, I know that most people prefer their desserts to be very sweet, so of course you may add more sugar if you’d like.

The consistency of the cheesecake filling is tough to describe, as I was simultaneously reminded of dense fudge and airy mousse as I sunk my teeth into my first bite. Neither the chocolate nor the peppermint flavor dominates, but rather they beautifully compliment each other. The crisp mint chocolate cookie “crust” provides the perfect textural contrast to the soft cheesecake filling, and also serves to heighten the rich yet refreshing mint-chocolate flavor combination.

These Individual Mint Chocolate Cheesecakes are an easy-to-make, delicious, and not overly-indulgent dessert that are perfect for the holiday season. A light dusting of powdered sugar would be a nice finishing touch, as would an accompanying mug of peppermint hot chocolate.

Individual Mint Chocolate Cheesecakes

yields 18 individual cheesecakes

Directions:

*Note: as is common in cheesecakes not baked in a water bath, some of mine cracked during baking. The cracks became less apparent as the cheesecakes cooled and deflated, which is also perfectly normal.

After polishing off my Sweet Potato Brown Rice Pudding, I found myself fighting off a lingering craving for another batch of the creamy, comforting, and deeply satisfying dessert/breakfast hybrid. I decided to embrace this hankering, but to create a different flavor focus – specifically a flavor that is representative of the holiday season. It didn’t take long to be inspired by the numerous varieties of eggnog popping up in grocery stores.

What are your thoughts on eggnog? Do you see it as a holiday indulgence that should only be imbibed this time of year? Or perhaps you love it so much you wish it was available year-round? Maybe you’re of the camp of people who absolutely detest it and don’t understand what the bug fuss is about?

Well, I can’t help you if you fall into the latter category, but if you’re a fan of the thick and creamy spiced beverage, then this recipe is for you!

Although I do like the flavor of eggnog, I rarely drink a mugful of the incredibly rich concoction. I’ll take random swigs – yes, straight from the carton; don’t judge, the carton is all mine ;) – but I find a whole big glass of ‘nog is akin to drinking a small meal and dessert all in one.

In an effort to balance out the sweetness & heaviness of the eggnog, I added an equal amount of milk to the rice pudding. The unmistakable nutmeg-y flavor of the eggnog is apparent without being overwhelming. You’ll also notice that there is no added sugar in the recipe… considering the eggnog is already heavily sweetened, I opted against adding more sugar. If you’d like a sweeter rice pudding, go ahead and add 2-4 Tbsp of any sweetener (i.e. brown rice syrup, brown sugar, evaporated cane juice, honey, maple syrup, agave nectar, etc.).

The inherent coziness of tucking into a bowl of rice pudding is further intensified with the festive flavors of eggnog. Heated or chilled, this Eggnog Brown Rice Pudding is a comforting dessert on a cold night. I’ve also been enjoying it re-heated in the morning for a decadent – but hearty – breakfast.

Eggnog Brown Rice Pudding

serves 4-6