Author: madesimplybyjane

I have had a passion for cooking and eating healthy food for most of my life. My professional training includes a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, and a Bachelor of Arts in Home Economics and Secondary Education from Western Washington University. As a lifelong teacher of all ages, my focus is teaching people how to cook simple meals for their families. My belief is anyone, even children, can learn to prepare healthy, inexpensive, delicious meals for themselves and those they care for. I absolutely love to help unravel the mystery of bread making, combine whatever produce is on hand to prepare a delicious soup or stew, or create something new with whomever is interested in participating. As a former preschool teacher, I still enjoy playing in the kitchen with children. I am also an ovarian cancer survivor, and a team leader and fund raiser for a local organization funding ovarian cancer research. My home is in Lake Forest Park, Wa. where I live with my husband, Mark, and our cat, Gilbert. When not teaching, I like to garden, hike, kayak, and cook for friends and family.

Pumpkin Spice Scones

Pumpkin Spice Scones

These spicy and moist scones are a delightful addition to a weekend breakfast or tea. To simplify your morning prep, they can be mixed the day before, then let the dough chill overnight in the refrigerator.

2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons cold butter
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 tablespoons brown sugar
1 egg
2 tablespoons milk or cream
½ cup pumpkin

In a medium bowl, mix together the flour, baking powder and salt.

Slice the butter and cut it into the flour mixture with a pastry blender; when you have cut in the butter, the butter pieces should be no bigger than peas.

Add the cinnamon, ginger, nutmeg, cloves, and brown sugar to the flour mixture and mix well.

In a small bowl, slightly beat the egg, and then mix in the milk and pumpkin.

Add the pumpkin mixture to the flour mixture and mix just until everything is incorporated together.

Form the dough into a disk about six inches wide. Wrap in wax paper or plastic wrap and chill for at least 30 minutes. If chilling overnight, be careful to wrap well to prevent it from drying out. (This can be frozen at this point. When ready to use, remove from the freezer and allow it to thaw before baking)

Preheat the oven to 400^oF.

Place the scone disk on a baking sheet, and cut into eight pieces, pie style.

Bake for 20 to 25 minutes, or until cooked through and slightly browned.

Break the scones apart on the cut lines and serve warm. They are especially delicious with ginger butter (Soften some butter and mix in finely chopped candied ginger).

Yield: 8 scones

Prep time: 75 minutes, including chilling and baking time.

Original recipe by Jane Blaisdell, 2017.

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Quinoa Stuffed Squash

Quinoa Stuffed Squash

A hearty main dish or side dish, this tasty mixture is at home in a halved squash or a bell pepper.

Acorn squash or two bell peppers

1 cup quinoa (or quinoa, amaranth, millet mix)

½ cup red lentils

2 cups water

2 teaspoons bouillon mix (or salt and a few chopped fresh herbs)

Lime juice (from ½ of a lime)

½ cup grated cheese, any type – optional

Cut the squash in half from stem end to blossom end. Scoop out the seeds and pulp. If using bell peppers, cut the stem ends off and remove the seeds.

Set the squash cut sides down in a baking dish. Bake at 350^oF for about 1 hour, or until tender.

Do not precook the bell peppers.

In a medium saucepan, combine the quinoa, lentils, water and bouillon. Bring to a boil, then cover and simmer for 18 – 20 minutes.

Fill the squash or peppers with the quinoa mixture, and drizzle with the lime juice. Sprinkle these with cheese, and place in the 350^oF oven for 15 to 20 minutes or until everything is hot and the cheese is melted.

Servings: 2 for main dish, 4 for side dish

Jane’s Energy Bars

Jane’s Energy Bars

These are so easy and delicious. Why pay the high price when you can make these at home?This recipe is formulated so you can easily switch up the ingredients depending on which flavors you prefer or what you have in your cupboard. Experiment, and take these on your next outdoor adventure!

The base:

1 cup pitted dates
1 ½ cup nuts – any variety – almonds, walnuts, pecans or peanuts
⅛ teaspoon sea salt

Optional flavors to add:

1 tablespoon lemon zest or orange zest (I highly recommend one of these)
½ teaspoon cinnamon

The add-ins:

Add ½ cup total of any of the following ingredients:

Chocolate pieces
Unsweetened shredded coconut
Dried fruit – raisins, apricots, cherries, figs, cranberries… etc. (chop large pieces of fruit before adding them to the mix)

Place the base ingredients and add-ins in a food processor with a regular blade.

Process until the mixture looks well blended.

If the mixture is too wet, add some nuts, or coconut, or a few rolled oats and process well.

If the mixture is too dry, add a few more dates, or a nut butter.

Line a cookie sheet with wax paper and spread the mixture on it in a large rectangle. Chill, and then cut into bars.

Or – Roll spoonfuls of the mixture into 1 inch round balls, and roll each ball in shredded coconut or chopped nuts.

Store the Jane Bars in the refrigerator in an airtight container (except when you take them out on the trail).

Enjoy!

Prep time: 20 minutes

Yield: 16 – 20 balls or bars

Original recipe by Jane Blaisdell, 2017.

Stuffed Zucchini – enchilada inspired

July and August usually brings a bumper crop of zucchinis to my garden. In a never ending search for ways to use these versatile vegetables, this recipe combines a delicious enchilada sauce with freshly harvested vegetables to create a hearty vegetarian dish.

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2 tablespoons oil (avocado, canola, or olive)
1 small onion – about ½ pound – coarsely chopped
2 cloves garlic, minced
¼ teaspoon ground cumin
¼ cup chili powder
2 tablespoons flour
1 can diced tomatoes or 4 to 5 large fresh tomatoes, skins removed, and diced*(see note)
½ cup brown rice
1 teaspoon salt
I large zucchini – about 2 pounds
1 cup cooked black beans
2 cups vegetables – a combination of whatever you have (i.e. – corn, diced bell pepper, green beans, diced tomatillos, chopped kale, diced carrots…)
1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
1 cup grated cheddar or jack cheese

Heat a large skillet over medium heat. Add oil, then onions. Sweat the onions until they are tender. Add the garlic and heat for about 30 seconds.

Stir in cumin and chili powder and heat this mixture until it is fragrant (no more than 30 seconds).

Stir in the flour. When this is well blended, add the tomatoes, brown rice, and salt.

Bring the sauce to a boil, and then simmer for about 30 minutes.

While mixture is simmering, slice the zucchini in half, lengthwise, scoop out the seeds and pithy center, and discard. Lay the halves in a 9 x 13 baking pan, cut side facing up.

Add the beans and vegetables to the skillet and return to a simmer.

Scoop the tomato mixture into the zucchini halves.

Cover and bake for 45 to 60 minutes at 350^o F.

When zucchini is tender, uncover and sprinkle with cheese. Return to oven and bake, uncovered for 10 to 15 minutes, or until the cheese is melted and slightly browned.

Allow to rest for 5 to 10 minutes before serving.

*Note: To remove the skins from fresh tomatoes, fill a large sauce pan with water, and bring to a boil. Set the tomatoes into the boiling water, two or three at a time. Remove the tomatoes from the boiling water as soon as their skin begins to peel away. Cool them quickly in cold water. When cool, peel the skins off, remove the stem, and dice them.

Yield: 6 – 8 servings

Prep time: about 2 ½ hours

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banana ice cream sandwiches

This is the post excerpt.

These delicious sandwiches have several steps: First, you need to make some chocolate cookies, then the banana ice cream. You will then be ready to assemble.

Chocolate Cookies

1/2 cup sugar
1/2 cup soft butter
1/2 cup honey or brown rice syrup
1/4 cup water
3/4 teaspoon salt
2 teaspoons baking powder
1/2 cup cocoa powder
2 cups whole wheat pastry flour

In a medium bowl, cream the butter and sugar, then add the honey or brown rice syrup. Mix these together well. Mix in the water.
In a separate bowl, mix together the salt, baking powder, cocoa powder and flour.
Add the flour mixture to the sugar and butter mixture, and mix well.
Cover the dough and refrigerate for 1 to 2 hours.
Heat the oven to 375° F.
On a lightly floured surface, roll the dough to a little less than 1/4″ thick. Cut with a cookie cutter – you choose the size.
Bake for 8 to 10 minutes. Allow these to cool before using.

Banana Ice Cream

Freeze several ripe bananas, peels removed. You can slice them first so they will freeze quicker. The quantity depends on how much ice cream you need.

Place the frozen bananas into the bowl of a food processor. Process the bananas until they are completely blended. You may need to add some milk to help them to mix.

To use the ice cream for the sandwiches, spread it on a cookie sheet so it is about one inch thick. Place the cookie sheet in the freezer for about an hour, or until the ice cream is fairly firm.

Assembling the banana ice cream sandwiches

For each sandwich, spread a nut butter (peanut butter, almond butter, soy butter…) on one cookie. Remove the ice cream from the freezer and cut out a piece of it using the same cookie cutter used for the chocolate cookies. Place this piece of banana ice cream on top of the nut butter, then place another cookie on top of the ice cream. One ice cream sandwich made! Repeat this process for each sandwich.

Keep reforming the leftover ice cream until you have been able to cut it all into shapes for the sandwiches.

Keep the sandwiches in the freezer, in an airtight container.