Banana Blueberry Breakfast Cobbler

Dry layer:

1 cup old-fashioned, large flake, rolled oats

1 scoop vanilla protein powder

1/4 cup chopped walnuts

1/2 tsp. baking powder

3/4 tsp. ground cinnamon

Pinch of salt

Wet layer:

Wet layer:

1/4 cup maple syrup 

1 cup almond milk

1 large egg

2 tbsp. coconut oil, melted and cooled slightly
Blender together

Base layer:

1-2 ripe bananas, peeled and sliced

3/4 cup blueberries

Directions:

Preheat the oven to 375F.

Lightly grease a bread pan with coconut oil.

In a medium bowl, mix the dry ingredients.

In a liquid measuring combine the wet ingredients.

Spread the sliced bananas in a single layer over the bottom of the bread pan. Top with the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.

Sprinkle MORE nuts and berries over the top. Bake for 40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

One Pot Wonder Thai Pasta

12 ounces linguine

4 cups vegetable broth
1/2 cup water
4 cloves garlic, thinly sliced
I tablespoon red curry paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts
2 tablespoons peanut butter

Add at the end of cooking:

5 cups baby spinach
Cilantro, diced (flat leaf parsley will work in a pinch)
Juice of two limes

Garnishes:

Chopped honey roasted peanuts
Mung bean sprouts

Place all ingredients except cilantro, spinach, and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.

Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

Homemade Taco Seasoning

Ingredients

• 1 part chili powder
• 1 part ground cumin
• 1 part garlic powder
• 1 part onion powder
• 1/4 – 1/2 part crushed red pepper

Directions

• Mix all the spices together and store in an airtight container. I store mine in the freezer!
• Use sparingly. Or liberally!

Read more: http://www.5dollardinners.com/homemade-taco-seasoning/#ixzz2ZB8U6j2S

Vanilla Ice Cream

3 cups sugar
8 Tbsp cornstarch
1/2 tsp salt
8 c whole milk
4 c heavy whipping cream
4 vanilla beans, cut length wise and scraped
4 egg yolks

Whisk together first 3 ingredients in a large saucepan. Gradually whisk in milk and cream. Add vanilla beans. Cook over medium heat, stirring constantly, until mixture thickens slightly.

Remove from heat.

Whisk egg yolks together, gradually whisk in 2 cups hot cream mixture into yolks. Add yolk mixture to remaining cream mixture, whisking constantly.

Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture, and chill 8-24 hours.

Freeze in 5 quart ice cream freezer as per freezer instructions.

Adapted from Southern Living.

Roasted Red Pepper Dip

http://www.heatherchristo.com

Ingredients

• -4 ounces roasted red peppers(packed in water and drained)
• -2 cloves garlic
• -¼ cup almonds
• -½ cup fresh parsley, rough chopped)
• -1/4 cup olive oil
• -kosher salt to taste

Instructions

1. 1. In the bowl of a food processor, combine the red peppers, garlic, almonds and parsley. Stream in the olive oil and then season to taste with kosher salt.

Feta Cheese Dip

¾ pound Feta cheese, broken into pieces
2 green onions, chopped
1 fresh red chili, stem removed, chopped
2 Tbs dill
2 Tbs oregano
¼ cup fresh lemon juice
¼ cup olive oil

1) In the bowl of a food processor, combine the feta, green onion, chili and herbs.

2) Pulse until the cheese is well combined.

3) Add the olive oil and lemon juice and puree until smooth.

http://www.heatherchristo.com

Slow Cooker French Onion Soup

INGREDIENTS:

6 tablespoons butter 4 large yellow onions, sliced and separated into rings 1 tablespoon white sugar 2 cloves garlic, minced 7 cups reduced-sodium beef broth 1 teaspoon sea salt, or to taste

1/4 teaspoon dried thyme 1 bay leaf 8 slices of French bread 1/2 cup shredded Gruyere cheese 1/3 cup shredded Emmental cheese 1/4 cup freshly shredded Parmesan cheese 2 tablespoons shredded mozzarella cheese

DIRECTIONS:

1.	Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2.	Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
3.	About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
4.	Broil bread slices until toasted, 1 to 2 minutes per side.
5.	Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
6.	Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.