Simply Delicious Homemade Granola Recipe

Please visit my new blog, Make It and Bake It with Beth, for this simply delicious homemade granola recipe.

Chocolate Bird Nest Candies with Cadbury Eggs for Easter

So, how cute are these chocolate bird nests? They are pretty adorable. I had seen pictures of chocolate bird nest candies on the Internet for quite sometime, but I never looked twice at the recipe because I thought they looked too difficult to make. My artistic abilities are pretty questionable, so I figured I would never be able to create such beautiful looking bird nests!
Last week a friend and I got together after work so we could try out a sweet treat recipe that we had never made before. The day we got together, I had organized a "dessert day" at work, where several coworkers brought in their favorite dessert to share with everyone (I shared cookie dough truffles). I told my friend to pick the dessert that we would make, because I was pretty much in a sugar coma and couldn't come up with any ideas. I got to her house, and this fun treat is what she had decided on. When I looked at the recipe, I realized how easy they were to make! Not only were they easy to make, they were also fun to make (and just as fun to eat)! Such a neat treat for Easter. Enjoy!

Recipe for Chocolate Bird Nests with Cadbury Eggs for Easter

INGREDIENTS:
One 12-ounce bag of semisweet chocolate chips
One 12-ounce bag of peanut butter chips
One 12-ounce bag of chow mein noodles
36 - 48 Cadbury mini eggs (amount depends on how many nests you are able to make)

DIRECTIONS:
Line a couple to a few baking sheets with parchment paper or silicone baking mats. Add the chocolate and peanut butter chips to a large microwave safe bowl. Place bowl in the microwave and heat for one minute on medium power, then take out bowl and stir. Continue this process of heating and stirring until the mixture is completely melted and smooth. Stir the chow mein noodles into the melted chocolate/peanut butter and stir until the chow mein noodles are completely coated. Use a large spoon to drop about 1 1/2 tablespoons of the mixture onto the parchment paper. Use the spoon to flatten and shape into nests. Place 3 eggs on top. Continue until you have used all of the chocolate/peanut butter/chow mein mixture.  Place in the fridge to harden, or in the freezer to speed up the process. Recipe makes 12 - 15 bird nest candies.

Recipe Source: Six Sisters' Stuff 

Crustless Quiche with Quinoa, Kale, and Peppers

My mom sent me an email last week which included a recipe for this dish with quinoa and kale. When I looked over the recipe, I thought that the crust was made with quinoa,  but then I realized that it was stirred into the mixture and there was no crust. I made it for dinner one night, and I thought it was pretty good. I used mushrooms, spinach, and sharp white cheese (actually it was "Seriously Sharp" cheese). Greg, however, was not crazy about the meal. He said it needed something crunchy, like peppers. He also said it needed meat. I agreed with him on the peppers part, but I did NOT agree with him on the meat. I decided to remake the recipe a couple days later, using baby kale leaves, tri-colored baby bell peppers, and pepper jack cheese. I also upped the seasoning and spice in the recipe. It was pretty delicious, and it won Greg over too (without the meat)! This meal is great for dinner, but it also can be served for breakfast. It's versatile - you can use different vegetables and cheeses in the recipe to make it to your liking. The crustless quiche with quinoa, kale, and peppers is also nutritious, as eggs have lots of protein (eggs are healthy now, eat them before they become unhealthy again) and quinoa and kale are both super foods. The flavor of this crustless quiche is delicious, with just the right amount of spiciness. Greg wanted me to add that if you need to fulfill your cravings for meat, that a spicy sausage  would work well in the recipe. Enjoy!

Recipe for Crustless Quiche with Quinoa, Kale, and Peppers

INGREDIENTS:

1/2 cup of red quinoa, rinsed

1 cup of water (for cooking the quinoa)

Crustless Quiche with quinoa, kale, and peppers

2 Tbsp. of extra-virgin olive oil

1 cup of baby kale leaves

1 cup of chopped baby bell peppers (yellow, red, orange)

1 clove of garlic, pressed
1 Tbsp. of dried onion flakes

1/4 - 1/2 tsp. of crushed red pepper flakes

1/2 tsp. of freshly ground black pepper

1/4 tsp. of kosher salt

1 cup of grated jalapeno jack cheese

3 ounces of cream cheese, cut into 1-inch cubes

4 eggs, beaten

Extra salt, pepper, and red pepper flakes for sprinkling

DIRECTIONS:

Butter a 9-inch pie pan. 

Cook quinoa. Place the rinsed quinoa and 1 cup of water over high heat and bring to a boil. Once it boils, lower the heat to low and simmer for about 20 minutes, or until all of the water is cooked off. Set aside to cool.

While the quinoa is cooking, heat the 2 Tbsp. of olive oil in a large pan set over medium heat. Add the kale leaves and cook, stirring frequently, until leaves are bright green (about 2 - 3 minutes). Remove kale leaves and set on a plate. Set aside. Return the pan to the heat and stir in the peppers. Add more oil, if needed. Cook the peppers for about 4 minutes, or until they have slightly softened. Remove peppers and put them on the plate with the kale.
Preheat oven to 350 degrees. 

Add the dried onion flakes, pressed garlic, red pepper flakes, black pepper, salt, pepper jack cheese, and cream cheese to a large bowl. Drain the cooked kale and peppers of any excess moisture, and then add them into the bowl. Add in the slightly cooled quinoa, and then mix all of the ingredients together. Stir until they are well incorporated. Pour the eggs on top, then stir until the eggs are combined into the mixture. 

Pour the mixture into the prepared pan and spread about so it is evenly distributed. Put the pan in the oven and cook for about 40 minutes, or until lightly browned. Let cool for a few minutes before serving, or allow to cool completely. Sprinkle each piece with extra salt, pepper, and red pepper flakes, if desired. Enjoy!

Recipe makes 8 servings. Each serving has approximately 250 calories. 

Recipe Adapted from: Food52, by Hilarybee of Thistle Confections

Tofu & Vegetable Curry

Whenever I go out for Thai food, I order curry. I like all curries - whether they be yellow, red, or green. I've always been a bit intimidated by trying homemade curry recipes for some reason. A few years ago I helped a friend make a chicken curry, and it was super yummy. But since I hate working with chicken and I like tofu, I decided to try a tofu curry. I came across this recipe in a healthy eating cookbook, and I've made it several times over the last couple of months. I love it because it has a nice kick and because it is loaded with colorful vegetables. It is also really easy to make. Serve it over white rice, brown rice, or Asian noodles. Enjoy!

Recipe for Tofu and Vegetable Curry 

INGREDIENTS:
For the broth
2 cans of coconut milk
1 can of light coconut milk
1 lemongrass stalk, mashed (optional)

1 Tbsp. of fresh ginger, minced or finely grated
3 - 4 Tbsp. of red curry paste
2 - 3 Tbsp. of honey
1 Tbsp. of freshly squeezed lime juice
1 tsp. of lime zest
4 sprigs of cilantro
3 fresh basil leaves (or 1/2 tsp. of dried basil leaves)
3/4 tsp. of curry powder
1/8 tsp. of salt

For the tofu & vegetables
1 small sweet potato, peeled and chopped small
16 ounces of extra-firm tofu, cut into medium squares
1 cup of thinly sliced carrots
4 ounces of sliced mushrooms
4 ounces of sugar snap peas
4 ounces of green beans
Raw cashews, for garnish
Rice or Asian noodles, for serving
*Keep in mind, the amount of veggies you use is totally up to you*

DIRECTIONS:
First, make the broth. Combine all of the broth ingredients in a large pot and set over medium heat. Once the broth begins to simmer, reduce the heat to low and cook for 30 minutes. Try not to let the broth boil. Remove the basil leaves, cilantro, and lemongrass from the broth. Set aside to cool or return to medium heat.*

Add the chopped sweet potato to the hot broth and cook until the pieces begin to become tender (about 7 - 10 minutes). Add in the tofu, mushrooms, and carrots. Cook for another 5 - 8 minutes. Add in the snap peas and green beans, and cook for another 2 - 3 minutes. Remove pot from heat. Serve curry immediately. Serve it over rice or noodles. Top with raw cashews, if desired.

Recipe Adapted from: True Food: Seasonal, Sustainable, Simple, Pure

*The curry broth can be made ahead of time and be refrigerated for 3 days before using. Just put the broth into a pot when ready to use and set it over medium heat. Then begin to add the veggies once broth is completely warmed through.