Homemade Ice Cream- Date sweetened

This recipe took lots of trial and error to completely eliminate refined sugar, but I love the end result. I most especially love it with 100% cocoa powder stirred in to make chocolate ice cream! It is a result of a strong maternal instinct to offer the best of the best at home where I have influence. The goal is to relax in those situations I cannot control such as parties, school, church and friend dates. The advantages of homemade ice cream are numerous including control of the quality of ingredients and elimination of thickeners, stabilizers, food additives and refined sugars. Last of all it is fun. So enjoy, but remember moderation in all things!

Ice Cream Shop Variety (freezes best for later use):

2 cups cream

2 cups 2% milk 

1 tsp vanilla extract 

140 g (~18 Deglet Noor dates) dates, soaked and blended into smooth paste

Optional add-ins after freezing in ice cream maker:
100% cocoa powder
chopped nuts such as hazelnuts or almonds

9 servings; serving size 1/2 cup

Key nutritional facts per serving: 13 g saturated fat; 14 g sugar (from milk, dates)

Ice Cream Tub Variety (doesn't freeze quite as well for later use)

2 cups Half and Half
2 cups 2% milk
1 tsp vanilla extract
140 g (~18 Deglet Noor dates) dates, soaked and blended into smooth paste

Optional add-ins after freezing in ice cream maker:
100% cocoa powder
chopped nuts such as hazelnuts or almonds

9 servings; serving size 1/2 cup
Key nutritional facts per serving: 4 g saturated fat; 16 g sugar (from milk, half and half, dates)

Garden Pasta Skillet

A lunch inspiration! Lunch is my hardest meal. That's because my husband makes breakfast and he's here to eat dinner opening up all sorts of possibilities since he eats everything. Lunch is another story. I often don't get home til noon and I'm so hungry by that point and the girls are much more likely to outright refuse to eat anything creative. So I decided lunch is free game. The kids can choose leftovers or a sandwich. I can choose whatever I want and today I created something yummy! I didn't measure as I went so this recipe is estimated. You could definitely go more heavy on the vegetables!

Garden Pasta Skillet

1 cup whole wheat penne
2 Tbsp light olive oil
1 small yellow squash, chopped
1 cup onions, sliced
1 large cremini mushroom, minced
1 large handful Swiss chard stems, minced
1 large handful of pine nuts
Salt and pepper to taste
1 large handful Swiss chard leaves, chopped fine

Butter
1 small handful fresh basil, chopped fine
Feta Cheese


1) Cook penne according to package directions and set aside.
2) Heat oil in skillet over medium heat. Saute squash, onions, mushrooms and Swiss chard stems until slightly softened (3-4 minutes). Season to taste with salt and pepper.
3) Add pine nuts and saute until vegetables are tender.
4) Turn off heat and add noodles and Swiss chard cooking until Swiss chard is wilted. I added butter here until the noodles were not sticky (maybe 1/2-1 Tbsp butter)
5) Remove from heat and stir in fresh basil.
6) Serve topped with feta cheese, crumbled

Apple Dirt

Using Apple Peels

I prefer to peel my apples and pears prior to dehydrating them for a softer (more kid and tooth friendly) treat, but I hate to throw out the peels! Enter apple dirt. Rather than throwing out your peels*, dry them along with the apple slices and then pulse them in a blender until they resemble fine bread crumbs or "dirt". The end result is a natural sweetener full of vitamins and fiber. My two year old daughter agrees that this, combined with thawed frozen berries and almonds, is the perfect match for hot cooked oatmeal. I store left overs in an airtight container in the freezer. 

* I typically only save Organic or lightly/never sprayed homegrown produce peels.

Step 1: Dry the peels until crisp

Step 2: Pulse in blender until crumbly

Step 3: Top or stir into oatmeal

Roasted Winter Squash Seeds

Did you know that in addition to pumpkin seeds most winter squash seeds are edible and delicious? Unlike the large pumpkin seeds smaller varieties such as butternut, acorn and carnival squash are best roasted with the intention of eating the shell as shelling them is too labor intensive. Enjoy!

Directions:

• Remove seeds from squash and rinse seeds under cold water removing squash strings/pulp. 
• Pat dry for immediate roasting or lay out on baking sheet until ready to bake (the longer they dry the faster they cook; typically I bake all of the seeds from 1-2 weeks worth of squash at once).
• When ready to roast, preheat oven to 275 degrees
• Toss seeds in small amount of olive oil and garlic salt to taste
•  Bake for 10-15 increments. Stir and continue baking until lightly browned. Finished seeds should taste similar to popcorn, may literally be starting to pop and will have a crunchy outer shell easy to eat without a woody texture. 

Homemade Condensed Soups

I've ended my search for recipes for Condensed Cream of Mushroom and Cream of Chicken Soups with these delicious, quick, and freezable recipes by Simply Scratch! Making your soups from scratch allows you the ability to control the quality of your ingredients and avoid preservatives. You also might just save a trip to the grocery store.

Homemade Whole Wheat Tortillas

Making tortillas from scratch allows for better quality and more fresh ingredients! Not to mention they are far less expensive than store bought. Just be sure to give yourself time enough to make them (about 50 minutes). Here is a link to my go to quick, easy and delicious recipe found at The Lean Green Bean.

Pumpkin Zucchini Muffins

Fall is here and winter squash is in season! If you are looking for something wholesome, moist and delicious to do with pumpkin here is one idea. Full of fiber and not too sweet this is a great muffin for snacks, breakfast or a dinner side.

Pumpkin Zucchini Muffins

Ingredients

• 1 cup whole-wheat flour
• 3/4 cup wheat or oat bran
• 1/4 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or canned pumpkin puree
• 1/2-1 cup grated zucchini, squeezed (optional)
• 2 eggs
• 2/3 cup buttermilk*
• 1/4 cup canola oil

Directions

1. Heat oven to 400 degrees F and prepare muffin tin** with oil or liners.
2. In a large bowl combine flour-salt. 
3. In a separate bowl, whisk together pumpkin, eggs, buttermilk, and oil.
4. Combine dry and wet ingredients and fold in zucchini if using. 
5. Fill muffin cups almost full and bake until a wooden pick inserted into the middle comes out clean, 20 to 25 minutes**.

* Buttermilk can be substituted with regular milk mixed with 1 Tbsp lemon juice per cup of milk.

** Makes 12 normal or 48 small muffins. Bake small muffins for 8-12 minutes. 

Homemade Hummus

High in protein and healthy fats, hummus is a quick and cheap snack to help increase vegetable intake and satisfy hunger. Not to mention it is delicious!

Homemade Hummus

Yield: about 3 cups

Ingredients:

• 2 16-oz cans garbanzo beans, drained and rinsed
• 1 clove garlic, peeled
• 1/3 C tahini*
• 1 tsp salt
• Juice of 1 lemon (3 Tbsp)
• 1/4 tsp cayenne pepper, ground
• 1/4 tsp cumin, ground
• 1/4 tsp black pepper, ground
• 1/3 C extra virgin olive oil
• 1 handful parsley 
• 3-4 green onions (use entire onion green and white parts), sliced
• 1/3 cup water (can increase or decrease for desired texture)

Place all ingredients in food processor or blender. Adjust seasoning to taste.

Serve with pita bread wedges or fresh vegetables.

* Tahini is smooth paste made from sesame seeds. Often it is found by the international foods or peanut butter in grocery stores.

Recipe Source: USU Dietetics