| Bakersbeans (Wanda Baker) logo

orange juice

Banana Orange Honey Muffins

0 · · 2 Comments

Did you know you could replace sugar in muffins with honey??!! As I learn more about white sugar I am trying to use less of it in baking. It’s not easy but I try. With these banana orange honey muffins I wanted to try either maple syrup or honey to replace the sugar. I had some leftover orange honey (was a Christmas gift) on  hand and thought I would add some to my banana muffins instead of sugar. They turned out really good with just a hint of orange, and now I’m not so afraid to replace sugar with honey in certain recipes! If you don’t have honey or maple syrup on hand, use 1/2 cup white sugar instead.

Here we go…

4.0 from 1 reviews
Print
Banana Orange Honey Muffins
Author: 
Recipe type: breakfast, snack, lunch,
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 4-5 mashed bananas
  • ⅓ cup canola oil
  • ⅓ cup honey
  • ½ tsp orange zest
  • ¼ cup orange juice
  • 1½ cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • ½ cup mini chocolate chips
  • cooking spray
Instructions
  1. Preheat oven to 350. Prepare muffin tins with liners or coat with cooking spray.
  2. In a large bowl beat together bananas, oil, honey, orange zest and orange juice.
  3. In a second medium sized bowl sift together your flour, baking soda, baking powder and a pinch of salt. Add chocolate chips and toss lightly.
  4. Pour dry ingredients into wet and stir until just combined. Spoon into muffin cups about ¾ of the way full.
  5. Bake for about 15-20 minutes or until toothpick comes out clean. Cool on racks and keep in container with a lid.

 

Asian Noodle Salad with Spicy Nuts

0 · · 3 Comments

I’ve been absent the last little while as I’ve been dealing with some work stuff and have had to make some big decisions. I am coming out of the fog now and beginning to get inspired again!

Always been a fan of a spicy noodle salad. This Asian Noodle Salad with Spicy Nuts is inspired by all those potluck noodle salads that left me wanting more. I was usually the one sneaking back to the potluck table unnoticed (or so I thought) to get seconds and sometimes thirds of the noodle salad.

With unlimited variations of noodle salads out there, this is one that works for me. The family still hasn’t learned to love it as much as I do but I say give it time. To vary the salad change up the veggies and even try different noodles. Since we love cilantro here (well 2/4 Bakers) I tend to use more then the 2 tbsp listed below.

This salad pairs nicely with any grilled meat, especially kabobs. It’s a lovely side at a potluck, or picnic and keeps nicely in the fridge as leftovers.

Print
Asian Noodle Salad with Spicy Nuts
Author: 
Recipe type: dinner, lunch, potluck, picnic
Serves: 4-6
 
Ingredients
  • 1 carrot, peeled and shaved or sliced into matchsticks
  • ½ cup snow peas, strings removed and sliced thin
  • 1 green onion, sliced thin
  • ¼ cup radishes, sliced thin or into matchsticks
  • 2 tbsp cilantro, rough chop
  • ½ 500gm pkg of Vermicelli Pasta Noodles
  • ½ tsp hot pepper flakes
  • ⅓ cup spicy peanuts (find recipe in notes)
  • ½ orange zest or 2 tsp orange zest
  • ½ cup marinade (in notes below)
  • Pinch of salt & pepper
Instructions
  1. Bring a large pot of water to boiling and drop your noodles. Cook 3-4 minutes, drain in a colander and rinse with cold water. Shake off any extra water and place in a bowl.
  2. Add in carrots, snow peas, green onion, radishes and cilantro reserving a small amount of each for a garnish. Stir to combine.
  3. Pour in ½ cup of the marinade, the hot pepper flakes and a pinch of salt and pepper. Stir and taste for seasoning. Add more marinade if needed. Stir to allow all noodles to soak up some of the marinade.
  4. When ready to serve top with orange zest, a scoop of the spicy nuts and the reserved carrots, snow peas, green onions, radishes and cilantro.
  5. Place the extra spicy nuts and marinade on the table in case anyone wants more.
Notes
Marinade: Blend/puree together ½ cup fresh orange juice, 1 tbsp grated fresh ginger, 2 tbsp rice wine vinegar, 3 tbsp soy sauce, 2 tbsp white vinegar, ⅓ cup sesame oil, 2 tbsp olive oil, 1 tsp sugar, pinch of salt and pepper. Makes 1-2 cups. Set aside.
Spicy Nuts: Mix together 1 cup peanuts or cashews, 1 tsp oil, ¼ tsp paprika (smoked is good), sprinkle of cayenne pepper, sprinkle of chipotle chili powder, ¼ tsp sea salt. Pour on baking sheet and roast in 350F oven for 10-12 minutes. Set aside until ready to use. Keep in sealed container.

 

 

 

 

 

 

Chicken & Mushroom Pasta

0 · · Leave a Comment

I first posted this Chicken & Mushroom Pasta recipe in 2006. Since it had been awhile, it was time to go back through my older recipes to update them! During this process I’ve found several recipes we loved and have not made in quite sometime, and a few needing some tweaking.

This is a fun, cozy, Fall type dish. Use any type of pasta you like…for us the girl enjoys bow tie pasta as she thinks they’re butterflies. The sauce in this dish is more like a gravy which is a nice surprise. You can change up your spices to whatever you feel like. Tonight I used garlic powder, coriander seeds, a seafood seasoning mix and old bay. It was fabulous. Feel free to substitu

Print
Chicken & Mushroom Pasta
Author: 
 
Ingredients
  • 3 chicken breasts, boneless/skinless and cut into 1 inch pieces
  • 1-2 tbsp olive oil
  • 1 tsp butter
  • 2 small shallots, diced
  • 10-12 brown or white mushrooms, sliced
  • 1 tbsp flour
  • ½ tsp spices (use your favourite, Mrs. Dash, lemon pepper, poultry seasoning, a BBQ blend - experiment!)
  • 1 can mushroom soup (msg free)
  • ⅔ cup chicken broth
  • ¼ cup orange juice
  • ½ cup dry white wine
  • 1½ cups baby carrots, or carrots peeled and chopped into small pieces
  • Salt & Pepper to taste
  • 1 375 g box Bow Tie Pasta
  • Parmesan cheese, grated
Instructions
  1. Put some olive oil in a sauce pan and heat over med-high. Season chicken with salt & pepper and add to pan. Cook until nicely browned. You may need to saute in batches. Remove and set aside.
  2. Add a little more oil if needed and your butter. Toss in your shallots. Saute for 1-2 minutes then add your mushrooms. Stir well and cook an additional 2-4 minutes. Sprinkle in your flour and spices mixing well.
  3. Once your mushrooms are starting to brown stir in your chicken stock. Mix well. Add in your mushroom soup whisking until smooth. Whisk in orange juice, white wine (if using) and carrots, simmering until carrots are tender.
  4. Cook your pasta in salted water until al dente. Put aside ½ cup hot cooking liquid. Drain and put into serving dish.
  5. Pour sauce and half of reserved cooking liquid on pasta and toss to combine. Sprinkle with parmesan cheese and serve immediately.
  6. If you want to loosen sauce a little more add the rest of the cooking liquid.
  7. Pour yourself a glass of vino and enjoy.

Mango & Strawberry Smoothie

0 · · Leave a Comment

Smoothies are one of those fun things to make with the kids and they’ve been enjoying this Mango & Strawberry Smoothie since they were wee ones. Or without if you do not have them. You can change it up daily for a healthy boost.

I make smoothies quite regularly as the kids love them. And they are so easy to make.

In addition to the basics you can add in yogurt, sherbet, ice cream and/or any combination of fruit you like. Chia seeds, coconut milk and spinach are also delicous. The kids are now old enough they make their own and add in spinach since they can’t see it or taste it but understand the benefits. Cinnamon or ginger is also a nice smoothie flavour enhancer.

My version goes like this…..

Print
Mango & Strawberry Smoothie
Author: 
Recipe type: snack, breakfast, lunch
 
Ingredients
  • 1 cup orange juice
  • 1 banana
  • 1 cup frozen mango
  • 1 cup fresh strawberries, sliced
Instructions
  1. All all ingredients into your blender and mix.
  2. Pour into your favourite glass or cup, add a straw and enjoy.