December 3, 2013
Dec 3, 2013

EASY Harissa Chicken Recipe

Dec
3
2013
Tuesday

Easy Harissa Chicken Recipe

Have you heard of Saffron Road?  They have been putting out lots of great coupons recently and I fell in love with their simmer sauces after I made Moroccan Beef Tagine with Sweet Potatoes earlier this year with their Tagine sauce.

Back when I posted about their Tagine simmer sauce they only had 4 sauce options available, but now they have 8 different ones!  I tried out the Harissa simmer sauce this time and it was amazing.

All of the Saffron Road simmer sauces are very easy to use to dress up just about any meat dish or even any vegetarian dish.

Here are a few more things that I love about Saffron Road:

  • All of their livestock are humanely raised and are never given any antibiotics or hormones.
  • Their founders are organic food pioneers who support the natural food movement.
  • They support family owned farms and local growers.
  • Saffron Road has 12 certified Gluten Free Products.
  • Saffron Road is enrolled in the Non-GMO Project.
  • I can pronounce all of the ingredients in the sauces.  That’s kind of my general rule of thumb when I’m considering adding a new food to what we regularly eat.  I look at the ingredient list and make sure that there’s nothing there that I can’t pronounce.  That rule doesn’t catch EVERYTHING that’s “bad”, but it sure catches most of it!
  • I love that it’s in a pouch and not in a can (since I don’t like to use cans lined with BPA and heated to high temperatures to seal)

The simmer sauces are regularly priced right around $2.99 each AND there’s a $1 off Saffron Road coupon available to print too!

This time I wanted to try something super simple and let the flavors of the simmer sauce stand out on their own.

I had some chicken legs so I sprinkled a little salt and pepper on them and lightly browned them on all sides.

How to make Harissa Chicken

Then I added the packed of Harissa simmer sauce and two cups of water.

Harissa Simmer Sauce

The best Chicken Harissa recipe!

I let it all simmer for a good 45 minutes to an hour until the chicken was thoroughly cooked.

You can leave it just like it is when it comes out of the skillet (like the picture at the very top of the post), or you can add yogurt or sour cream to the sauce to tone down the spiciness a little (it’s actually not very spicy, I’m just a wimp when it comes to spicy food).

Harissa Chicken Recipe With Yogurt

It was amazing!!

You can follow Saffron Road Foods on Facebook, Twitter, and Pinterest!

Disclosure: Saffron Road is sponsoring this post – yay!  I only accept sponsored posts from companies that I love or that I think you guys will love, so it’s always exciting to me when there’s a company that’s a perfect fit.  

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Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
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October 15, 2013
Oct 15, 2013

Homemade Cranberry Granola Cereal Recipe

Oct
15
2013
Tuesday

How to make homemade granola cereal! You know exactly what is in it and it is SO much less expensive than buying it from the store. There are options here for gluten-free and regular granola!


Homemade Cranberry Granola Cereal

It’s funny to me that the most expensive cereal is (by far) the easiest to make. Plus, you get the benefit of knowing exactly what’s in it!

Here is a super yummy Cranberry Granola Cereal recipe that you can use for breakfast or snacks:

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Cranberry Granola Cereal

Author:

Ingredients
  • 4 cups quick oats
  • ¼ cup ground chia seeds (for those who are gluten or grain-free) or ½ cup wheat germ (if you’re not sensitive to wheat)
  • ¼ milled flaxseed
  • ½ cup finely chopped pecans
  • 1 teaspoon cinnamon
  • ½ cup brown sugar (or any other sweetener you would prefer)
  • 1 teaspoon salt
  • ⅓ cup Extra Virgin Coconut Oil
  • 4 Tablespoons honey or pure maple syrup
  • ½ cup water
  • 1 teaspoon vanilla
  • 1 cup dried cranberries

Instructions
  1. Preheat the oven to 300 degrees and line two baking sheets with parchment paper.
  2. In a large bowl, combine the oats, chia seeds (or wheat germ), milled flaxseed, pecans cinnamon and salt and mix well.
  3. In a second bowl, mix together the oil, honey/maple syrup, water and vanilla.
  4. Pour the wet mixture into the dry mixture and mix thoroughly.
  5. Bake for 50 minutes, stirring every 15 minutes until golden brown. During the last 10 minutes, add in the dried cranberries.
  6. Store in an airtight container once completely cooled.

More Recipes You Might Love:

Kid-Friendly Gluten-Free Pancakes Recipe

Grain-Free Chocolate Muffin In A Mug Recipe!

My Favorite Homemade Pumpkin Pie Recipe!

How To Make Homemade Peanut Butter In 3 Minutes or Less!

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Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
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October 3, 2013
Oct 3, 2013

Quick & Easy Homemade Falafels!!

Oct
3
2013
Thursday

This is a super easy Falafels Recipe that you can make in minutes! It's one of the few that I have memorized so I can make it when I haven't planned anything for dinner that day.

I make falafel wraps all the time.  They are so easy to make, are full of protein, and are completely grain-free (as long as you don’t eat them in pita bread) :)

Here’s what I do:

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Homemade Falafel Recipe {Low-Carb!}

Author:
Serves: 3-4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 cup of garbanzo bean flour (around $3.24 for the bag which is 5 cups so 65¢ per cup)
  • ½ tsp. sea salt
  • ¼ tsp. baking soda
  • a handfull of chopped parsley
  • ½ tsp ground Cumin
  • ¼ tsp ground Coriander
  • ½ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1 tsp lemon juice
  • ½ cup hot water
  • Olive Oil for frying it (around 3 Tbsp)

Instructions
  1. Mix all of the dry ingredients together well.
  2. Add the lemon juice and hot water and mix until just combined.
  3. Let the mixture sit for around 10 minutes.
  4. Shape into small balls and then somewhat flatten (around ½ inch thick or so).
  5. Fry each falafel in the olive oil on both sides until golden brown.
  6. Enjoy plain, with hummus, or in a hummus lettuce wrap!

You can eat Falafels by themselves, in a lettuce wrap, or in a pita wrap if you’re not grain-free!

Print this post This post may contain affiliate links. Click to view full disclosure policy.
Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
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Filed Under: Front Page, Recipes
October 1, 2013
Oct 1, 2013

Homemade Mayonnaise: How To Make Mayo At Home!

Oct
1
2013
Tuesday

How To Make Mayonnaise

I love making products that I would normally just buy in the grocery store.  I like knowing (and being able to pronounce!) all of the ingredients in what I eat, and making things myself is one of the ways that we can save a ton of money on healthy items (especially when we’re not using coupons!)

But homemade mayonnaise isn’t something I’ve tried yet…. until now!  This recipe from Sarah is SO easy that there’s no reason for me not to try it.  We *just* ran out of mayo so I think I’ll whip up a batch this afternoon since it’s so easy!  Why did I think mayo would be something that would be majorly complicated?

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Homemade Mayonnaise
Recipe adapted from Frugally Sustainable

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Prep time: 
Total time: 

Ingredients
  • 1 egg and 1 extra yolk from (organic, free range eggs make a big difference!)
  • ¼ t sea salt
  • 1 t apple cider vinegar (I like the Bragg’s raw ACV)
  • 1 drop Young Living lemon essential oil (An essential oil that says it’s safe for internal use is important because you must use a quality oil that you can eat because they are free of petrochemicals and other junk.)
  • 1 c sunflower oil (I found mine at Trader Joe’s)

Instructions
  1. Set out all your ingredients and let them come to room temperature.
  2. Place your eggs and sea salt in the blender and blend on low for a just a few seconds.
  3. Add apple cider vinegar and a drop or two of your Young Living lemon essential oil
  4. Blend for about 10 seconds on low.
  5. Slowly drizzle in your sunflower oil. Watch it thicken up before your eyes!
  6. Refrigerate after making.

 

More related posts:

How to make your own healthy peanut butter

20 uses for epsom salt

How to make your own homemade mosquito repellent

Print this post This post may contain affiliate links. Click to view full disclosure policy.
Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
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Filed Under: Articles, Front Page, Frugal Living, Recipes
September 21, 2013
Sep 21, 2013

My Favorite Homemade Pumpkin Pie Recipe!

Sep
21
2013
Saturday

Best Pumpkin Pie Recipe

One of my favorite things to make in the fall is pumpkin pie. I’ve tried the store-bought versions and they really just don’t hold a candle to homemade. AT ALL.

When I was newly married and wanted to make it myself, I asked my mom for the secret recipe, assuming that anything that tasted that amazing had to be a family secret. And can you guess what she told me? (Probably the same thing that many of our mothers said). “The recipe is on the back of the Libby’s canned pumpkin can.”

Really? THE best pumpkin pie that I have ever tasted comes from a recipe on the back of a can?!

I have modified it a tad (added extra spice) and added in how to make this recipe by using fresh pumpkin instead of canned (it’s still easy and just takes a few extra steps)!

My youngest has a milk allergy, so I use coconut milk instead of the evaporated milk that the recipe calls for. And even Ryan, who swears that he HATES coconut, loved it with the coconut milk! I’ve put both options in the recipe below, so just use whatever works for your family.

Now that we are grain-free we have our pumpkin pie without a crust, but it still tastes just as great!

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5.0 from 1 reviews

The BEST Homemade Pumpkin Pie Recipe!

Author:
Serves: 8

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 can Libby’s 100% Pure Pumpkin OR 2 cups of cooked pureed fresh pumpkin
  • ⅔ – ¾ cup sugar or Succanat® (I like it a little less sweet with the ⅔ cup, but the official Libby’s recipe calls for ¾ cup)
  • ½ tsp. salt
  • 1 tsp. ground cinnamon (I add about another ½ tsp. to it)
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • 2-3 eggs (the official recipe calls for 2 eggs, but I like the extra protein of adding more)
  • 1 can (12 fl oz) Evaporated Milk OR 1½ cups of whole coconut (or other nut) milk
  • 1 unbaked deep-dish pie shell (although I love it without a crust too)

Instructions
  1. Preheat the over to 425ºF.
  2. Mix the eggs, pumpkin, sugar, salt, and spices in a large bowl or mixer until well-blended.
  3. Slowly stir in the evaporated milk or milk substitute.
  4. Pour mixture into the unbaked pie shell.
  5. Bake in the preheated oven for 15 minutes.
  6. Without opening the oven, reduce the oven temperature to 350ºF and bake another 40-50. If you think it’s done, insert a knife into the center and if it comes out clean then it’s done!
  7. Cool on a rack for a couple of hours and serve or cover and refrigerate. Be sure the pie plate has completely cooled before putting it into the refrigerator!

Other recipes you might like:

Homemade Cornbread Stuffing/Dressing

Homemade & Healthy Green Bean Casserole

Sweet Potato Casserole with Crumb Topping

How To Cook A Whole Pumpkin In The Oven


Print this post This post may contain affiliate links. Click to view full disclosure policy.
Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
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Filed Under: Front Page, Healthy Holiday Recipes, Recipes
September 19, 2013
Sep 19, 2013

How To Make Homemade Peanut Butter In 3 Minutes or Less!

Sep
19
2013
Thursday

How To Make Homemade Peanut Butter


The following is a guest post from Surviving The Stores contributor Sarah Falk.

I love making homemade peanut butter.  It’s fast, easy, and DELICIOUS.  My son thinks I should make peanut butter and sell it in the store.  It’s nice to make something they actually like eating.

You, too, can make your own homemade peanut butter and share in the adoration of your children.

You’ll need

* a food processor, Blendtec, Vitamix, or something similar

* peanuts.  (I get the honey roasted ones from Whole Foods)

Directions:

1.  Dump your peanuts into your Blendtec (or whatever machine you’re using).   I used about 20 ounces of peanuts.   You’ll want to make at least 16 ounces of peanuts at a time.  Less than that is difficult to blend.

peanuts

2. Blend away!
mixing

3. Keep blending and raise your blender speed.  Watch your peanut butter once it gets around this stage.  You can pick the exact amount of creamy/crunchy ratio that you’d like.  I like really creamy.

Cleaning could actually be the toughest part of this peanut butter-making gig. I almost gave up on homemade peanut butter just because I didn’t want to clean the jar.  (Pathetic and lazy, I know)  But, no worries, I’m going to show you a trick that kept my homemade-peanut butter-making on track .

Fill your blender container with soap and water and turn it on.
cleaning1

After 45 seconds or so, dump out your water and wipe down your container with a rag to remove any chunks.

cleaning2

Turn on your blender and do a little more rinsing, then dump and rinse.  All done!

More Surviving The Stores posts you might like:

20 DIY Costumes For Babies, Kids, And The Whole Family!

How To Get The Best Hotel Room Deals With Priceline!

How To Extend The Life Of Your Toner Cartridges!

20 Ways to Use Mustard!

Print this post This post may contain affiliate links. Click to view full disclosure policy.
Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
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