Apple Crisp

Apple Filling -
10 apples with peel, chopped in 1-2 inch chunks
2 t cinnamon
1 t salt
1/2c brown sugar
1/4c butter
Dash of lemon juice

Oat topping crisp

1 c  flour
1  cup old fashioned oats
2/3 cup packed brown sugar
1/4 tsp salt
1/2 teaspoon cinnamon
1/4 cup (1/2 stick) butter.

Mix apple filling.in bowl, in separate bowl mix oat topping

Spray 9x9 pan  with oil, then put apple filling in pan. and layer with oat topping

Bake in oven 350 degrees 40-60min

Carly Oatmeal

 8 c water
3 c oats
3/4t salt
1/4c flax
1/4c shia seed
Toppings-
pecans walnuts, peanut butter, brown sugar or honey, milk/cream, shredded coconut

Put everything in a pot to boil. Turn heat down to simmer and Cook for 15 min

Top with your choice of toppings.

I made it the day before and put it in a container and reheat individual portions with desired toppings.

Vietnamese Noodles with Lemongrass Chicken

Original recipe Serves 4 people

Doubled recipe serves 8 people

CHICKEN AND MARINADE

       DOUBLE             ORIGINAL              

• ▢2-3lbs chicken     600 - 800g / 1.2 - 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
• ▢2                          1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)
• ▢4                          2 garlic cloves , finely chopped or minced
• ▢4 T                       2 tbsp lime juice
• ▢4T                        2 tbsp fish sauce (Note 2)
• ▢2T                       1 tbsp soy sauce (all purpose or light, NOT dark soy)
• ▢4T                       2 tbsp brown sugar
• ▢2T                      1 tbsp vegetable oil

NUOC CHAM (VIETNAMESE SAUCE)

• ▢1/4 cup fish sauce (Note 3)
• ▢4 tbsp rice vinegar
• ▢2 tbsp white sugar
• ▢1/2 cup water
• ▢2 garlic cloves , finely chopped
• ▢1 red birds eye chilli , finely chopped (Note 4)
• ▢3 tbsp lime juice

NOODLE BOWL

• ▢1/2 tbsp oil
• ▢200 g / 7 oz vermicelli noodles , dried
• ▢2 carrots , julienned
• ▢2 cucumbers , julienned (optional: remove seeds)
• ▢5 cups iceberg lettuce , finely sliced
• ▢3 cups bean sprouts
• ▢Handful of mint leaves
• ▢Handful of cilantro/coriander
• ▢Sliced red chilli (for garnish - optional)
• ▢Lime wedges (to serve - optional but recommended)

Instructions

LEMONGRASS CHICKEN

• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
• Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
• Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
• Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.

NUOC CHAM SAUCE

• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.

ASSEMBLE

• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
• DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

Recipe Notes:

1. Lemongrass - to prepare, peel the tough outer layers off to reveal the softer white part on the bottom ~1/3 of the lemongrass. Bruise using the back of the knife (see video). Don't slice too finely or finely chop, you want the pieces large enough so you can just brush them off (lemongrass is kind of tough, it has to be very finely chopped / cooked for a long time to eat).

You could sub with 1 tbsp lemongrass paste.

2. Fish sauce is a key ingredient in a lot of Asian cooking. Don't worry, it doesn't taste fishy when combined with other ingredients! It's an incredible flavour enhancer that has more depth than salt or soy sauce and is very cheap to buy at supermarkets or Asian grocery stores (even better value!).

3. Chilli -This can be substituted with any spicy chilli or even chilli paste. Adjust to your taste.

4. CUSTOMISE:

• Make this kid friendly by just serving the chilli on the side.
• To make it GLUTEN FREE, ensure you use GF tamari.
• Sub the vegetables with other vegetables of choice eg. capsicum/bell peppers, snow peas (finely sliced)

5. Freezing: Pop the chicken in the fridge as soon as it's in the marinade. Then let it defrost in the fridge - it will marinate during this time.

6. DIY Noodle Bowl Spread: Pile all the components on a large platter or separate bowls and let guests serve themselves. That's how I typically serve this.

7. Nutrition per serving.

Peanut Butter Bars

Six Sisters Stuff

Original recipes (SNGL- Single)  Makes 24 bars- makes half cookie sheet 

Double (DBL) makes 48

-------------------Cooked Peanut Butter Bars---------------------

DBL           SNGL

2 C           1 cup butter softened (or any mixture of different oils- coconut, nut butter- sunflower seeds, almonds, cashews, olive oil)
--------------1 cup sugar (I usually dont add this, I just add the brown sugar)
2 C           1 cup brown sugar firmly packed (could use maple syrup)
1/4c          One time I added 4 T of molasses
2 t             1 teaspoon vanilla extract
4               2 large eggs
5 C           2½ cups peanut butter divided
4 C           2 cups old fashioned oats
4 C           2 cups flour
2 t             1 teaspoon baking soda
2 t             1 teaspoon salt

Frosting

1/4 cup butter softened, plus 3 T peanut butter and 3 T coconut oil                

 (or from original recipe 1/2c butter)
¼ cup milk
2 teaspoons vanilla
4 Tablespoons cocoa powder
3 cups powdered sugar

Instructions

1- Preheat oven to 350 degrees F.
2- In a large bowl, cream together butter, sugar and brown sugar together.
Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
Add oats, flour, baking soda and salt and mix until well combined.
4- Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
5 Bake for 15 minutes and remove from oven.
6- Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
7- Then let the bars cool until peanut butter has set up.
While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
Cut into bars and serve.

6/24/23 Amy Baked the bars in a rectangular cake pan (12.7" X 8.9" X 2"), so the bars cooked for 25-30min and they are thicker, lets see if the girls like thick peanut butter bars

4/24/25 can add oat flour instead of oats, that just makes the bottom layer smoother without the oat flakes
I cooked the bars for 10 min, I wanted them to be a little softer not so crunchy.

Also there can be.......

---------NO BAKE PEANUT BUTTER OAT BARS-----------

ERIN LIVES WHOLE

Ingredients-

1 cup salted peanut butter (if not salted, add in a pinch)
1/4 cup + 1 tbsp maple syrup
3/4 cup oat flour certified gluten-free (1 cup almond flour also works here)

Topping:

1 cup chocolate chips
1/2 cup peanut butter

• 
  

In a medium bowl, mix together peanut butter, maple syrup, and oat flour until well combined.
Press mixture into an 8×8 dish.
Pour chocolate chips and remaining peanut butter into a microwave safe dish and microwave on 30 second increments until chips are melted.
Pour melted chocolate peanut butter mixture over peanut butter base.
Place in freezer for one hour, then cut and serve.
Store in fridge or freezer!