Banana Oatmeal Muffins

Banana and oatmeal are a match made in heaven. Enjoy these yummy muffins for breakfast or as a snack–kids love them, and they’ll love helping out in the kitchen, too!

Makes ~12 muffins

INGREDIENTS

Non-perishables

  • 1 1/2 cups white or whole wheat flour
  • 1 cup quick oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup unsweetened applesauce
  • Cooking spray or oil to grease the muffin pan

Fresh/Frozen

  • 3 overripe bananas
  • 1/2 cup milk (any milk of your choice–soy, almond, rice, etc.)
  • 2 tbsp lemon juice
  • Optional: 1/2 cup grated carrots or zucchini
  • Optional: 1 cup blueberries or walnuts

Seasoning

  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 2 tsp vanilla extract

KITCHEN EQUIPMENT

  • 12-cup muffin pan
  • 2 mixing bowls
  • Oven

INSTRUCTIONS

  1. Preheat oven to 350F and spray a 12-cup muffin pan with cooking spray.
  2. Stir together flour, oats, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, mash the bananas very well, then stir in applesauce, milk, lemon juice, and vanilla extract.
  4. Add the dry ingredients to the banana mixture and stir until just combined. At this point, you can fold in the optional ingredients (berries, nuts, carrots, zucchini).
  5. Pour batter evenly into 12 muffin cups.
  6. Bake for 16-18 minutes, or until a toothpick inserted into the centre of each muffin comes out clean.

(Recipe from: http://re-play.com/blogs/show-tell/18901567-sugar-free-banana-oatmeal-muffins-kids-will-love)

A Cornucopia of Corn Recipes!

Corn is easy to add to any recipe–throw it in a pot of chili, mix it with a bowl of soup, or sprinkle it on eggs for breakfast… whether it’s fresh, frozen, or canned, the possibilities are endless!!

Sauteed Corn and Tomatoes

Quick, simple and easy, this recipe can be used as a sauce or a side.

Serves: ~2

INGREDIENTS

Non-perishables

  • 1 (15oz) can diced tomatoes

Fresh/Frozen

  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 2 cups frozen corn kernels (no need to thaw!)

Seasoning

  • 1/2 tsp dried basil
  • 1/4 tsp salt
  • Pepper to taste
  • 1/4 tsp sugar

KITCHEN EQUIPMENT

  • Pan or skillet

INSTRUCTIONS

  1. Melt butter in a large pan over medium-low heat and sautee garlic for about 1 minute, or until softened.
  2. Add diced tomatoes (with the juices) to the pan, along with basil, salt, pepper, and sugar. Stir to combine and bring heat up to medium.
  3. Allow skillet to simmer for about 1 minute, or until most of the juices have evaporated and the mixture has thickened.
  4. Add the frozen corn to the skillet and stir to combine. Heat thoroughly (about 3-5 minutes).

Black Bean, Corn, and Tomato Salad

Salads are super easy to throw together and you can add more or less of each ingredient depending on what’s available (and what you like!). You can store this salad in the fridge for 4-5 days (will stay fresher if you store the salad and the dressing separately).

Serves: ~4-6

INGREDIENTS

Non-perishables

  • 1-2 cups canned corn (could substitute with fresh or frozen!)
  • 1 can black beans, rinsed and drained
  • 1/4 cup olive oil

Fresh/Frozen

  • 2-3 tomatoes, chopped
  • Optional: 1 medium avocado, diced
  • 1/4 cup lime juice (lemon would work too!)
  • 1 jalapeno, minced (can use more or less depending on how spicy you like your food)

Seasoning

  • 3/4 tsp ground cumin
  • Salt and pepper to taste

INSTRUCTIONS

  1. Cook or rinse corn according to instructions.
  2. Combine corn, black beans, tomatoes, and avocado in a large bowl. (Feel free to add any other vegetables you may have lying around, like carrots, cucumber, peppers, celery, etc.)
  3. In a separate bowl, mix olive oil, lime juice, ground cumin, jalapeno, and salt and pepper. Pour over vegetables.
  4. Mix well and serve.

Corn and Cheddar Chowder

For a hot, satisfying dinner on a chilly day, whip up some of this quick chowder!

Serves: 4

INGREDIENTS

Non-perishables

  • 1/4 cup all-purpose flour
  • 1 can chicken or vegetable broth
  • 1 can (12oz) corn, drained

Fresh/Frozen

  • 1/4 cup butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, grated
  • 2 medium potatoes, peeled and cut into 1/2-inch pieces
  • 2 cups milk
  • 3/4 cup grated cheddar cheese (if you don’t have this available, you could also use cheese slices or 1/2 cup of Cheeze Whiz)

Seasoning

  • 1/2 tsp salt
  • 1/2 tsp pepper

KITCHEN EQUIPMENT

  • Large saucepan/pot

INSTRUCTIONS

  1. In a large saucepan/pot, melt butter over medium heat. Add onion and garlic, saute until they begin to soften. Add carrots and potatoes, and continue cooking for 3-5 minutes.
  2. Add flour and stir well until mixed completely with the butter. Gradually add chicken/vegetable broth and milk.
  3. Cook over medium heat, stirring constantly, until thickened.
  4. Turn down cooking temperature to low and simmer, covered, until potatoes are tender.
  5. Add corn, cheese, salt, and pepper, then continue stirring and cooking until cheese is melted and soup is heated through.

Macaroni and Cheese

Mac and Cheese
You don’t need a lot of ingredients to make a satisfying macaroni and cheese, and this doesn’t require a box of Kraft Dinner!
Serves: ~6
INGREDIENTS
Non-perishables:
– 4 cups elbow macaroni pasta
– 4 tbsp Flour
– Optional: Crushed corn flakes
– Optional: Grated parmesan cheese topping
Fresh or frozen:
– 1 1/2 cups milk
– 1 1/2 cup grated cheese
– 4 tbsp butter or margarine
Seasonings:
– Pepper
– Garlic
– Optional: Italian seasoning
COOKING TOOLS
– Casserole dish/baking dish
– Large pot
DIRECTIONS
1) Boil the pasta until it is just tender (al dente). Drain well.
2) Preheat the oven to 375 degrees Fahrenheit.
3) In the large pot over medium heat, melt some butter/margarine until completely liquid, then add an equal amount of flour (usually about 4 tbsp of each). Stir well with a fork or wooden spoon until smooth and lump-free. Continue to let the mixture heat for a minute to cook away the “raw” taste of the flour.
4) Add milk and seasonings, stirring constantly until sauce thickens.
5) Add seasonings and half of the grated cheese.
6) Stir in the drained pasta.
7) Spoon all of the pasta into the casserole dish/baking dish.
8) Top with the other half of the grated cheese and grated parmesan and crushed cornflakes, if desired.
9) Bake for ~15-20 minutes, or until top is golden brown and bubbly.
10) Let cool for ~5 minutes before serving.

Salmon Cakes

IMAG0653Serving suggestion: add a little hot sauce (ex/Sriracha chili sauce) to a little mayonnaise (to your taste and spiciness preference) to serve as a sauce for your salmon cakes!
Makes: ~6 salmon cakes
INGREDIENTS
Non-perishables:
– 1 can salmon
– Canola or vegetable oil
Optional: flour
Fresh or frozen:
– 2-3 slices stale bread (the ends work really well for this!) cut into very fine pieces or breadcrumbs
– 1 egg
– 1/2 a medium-sized onion, diced
– Optional: 1/2 a red bell pepper, diced
Seasonings:
– Optional: paprika, Italian seasoning
– pepper

 

COOKING TOOLS
– Medium-sized mixing bowl
– Frying pan
– Baking sheet (if you would like to bake your salmon cakes)
– Spatula
– Paper towel
DIRECTIONS
1) Saute onion and pepper in frying pan until tender.
2) Preheat oven to 375 degrees Celsius (if baking your salmon cakes)
3) Add sauteed onion, pepper, bread pieces/breadcrumb, salmon, egg, and seasonings to the mixing bowl. Blend well with a fork.
4) Shape mixture into patties with your hands (optional step: very lightly coat each patty in flour if you want to fry them)
5)  Place patties on a lightly greased baking sheet and bake for 10-15 minutes, until golden brown, OR fry at medium heat with a drizzle of oil in a frying pan until firm throughout and golden brown on the outside.
6) Remove patties from oven or frying pan and place on a paper towel to absorb any excess oil.