Fall Pumpkin Spice Sugar Scrub

Fall Pumpkin Spice Sugar Scrub
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Enjoy the scents of fall with this luxurious, love-your-skin scrub. Everything you need for homemade bath, cleaning and wellness products is at Mazopiya’s DIY corner in the bulk section!
Fall Pumpkin Spice Sugar Scrub
Print Recipe
Enjoy the scents of fall with this luxurious, love-your-skin scrub. Everything you need for homemade bath, cleaning and wellness products is at Mazopiya’s DIY corner in the bulk section!
Ingredients
Servings:
Instructions
  1. In a medium mixing bowl combine the sugars, essential oil, and spices. Mix together with a wooden spoon. Slowly pour in the oil and stir until well-blended. You may add more if your scrub is too dry. You don’t want it to be runny, just a nice damp texture. Cover in a tight container. Store in the refrigerator up to eight weeks.
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Baby Bok Choy Stir-Fry and Homemade Orange Chicken

bok choy
Baby Bok Choy Stir-Fry and Homemade Orange Chicken
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This delicious Asian combo delivers taste and nutrition! Ginger and orange zest accompanied by the potent yet balanced flavors of turmeric and garlic give this dish a zesty kick. The nutritious green bok choy is ideal roughage to aid digestion.
Servings
4
Servings
4
bok choy
Baby Bok Choy Stir-Fry and Homemade Orange Chicken
Print Recipe
This delicious Asian combo delivers taste and nutrition! Ginger and orange zest accompanied by the potent yet balanced flavors of turmeric and garlic give this dish a zesty kick. The nutritious green bok choy is ideal roughage to aid digestion.
Servings
4
Servings
4
Instructions
  1. Stir together soy sauce and cornstarch until cornstarch has dissolved. Heat a wok (or large fry pan) over medium-high heat. Pour in peanut oil and swirl, tilting wok to coat bottom. Add garlic and ginger and sauté for 2 minutes. Add turmeric and sauté for 2 minutes. Add half of baby bok choy and stir-fry until leaves are wilted (about 2 minutes), then add remaining baby bok choy and stir-fry until all leaves are bright green and limp (3-4 minutes total). Stir in soy sauce mixture, then sauté for 1 minute. Cover with lid and cook, stirring occasionally until vegetables are crisp-tender (2-4 minutes). Stir in sesame oil, sprinkle with sesame seeds and serve.
Homemade Orange Chicken
  1. Pour water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, green onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10-15 minutes. Place chicken pieces into a re-sealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate for at least 30 minutes. Heat the peanut and sesame oils in a large skillet over medium heat. Place chicken into the skillet, and brown on all sides. Dry on a plate lined with paper towels, and cover with aluminum foil to keep warm. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix the cornstarch with 1 tablespoon water and stir into the sauce. Reduce heat to medium low. Add the chicken pieces and simmer for about 5 minutes, stirring occasionally. Serve alongside the stir fry and cooked rice, if desired.
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Balsamic Asparagus and Mushrooms

asparagus mushroom
Balsamic Asparagus and Mushrooms
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Sautéing is one of the best ways to prepare asparagus, as this method of cooking allows for the most nutrient retention.
asparagus mushroom
Balsamic Asparagus and Mushrooms
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Sautéing is one of the best ways to prepare asparagus, as this method of cooking allows for the most nutrient retention.
Instructions
  1. Wash and dry all vegetables. In a flat-bottomed frying pan combine the onions, garlic, and 1 tablespoon of olive oil. Cook on medium heat for 10 minutes. Add the asparagus, balsamic vinegar, brown sugar, the last tablespoon of olive oil, and the salt and pepper. Mix the ingredients so the liquid is consistent around the pan. Keep on medium heat and cook for 10 minutes, stirring every few minutes to keep the asparagus coated in the liquid. If the liquid starts to reduce too quickly before you have added the mushrooms, add a little water. Lastly, add the mushrooms and cook for 5 more minutes or until the mushrooms have softened and the liquid has reduced down to a sticky coating over all the veggies.
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Stuffed Acorn Squash

stuffed acorn squash
Stuffed Acorn Squash
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The availability of abundant, colorful varieties of winter squash is another reminder that our beautiful Minnesota autumn has arrived. It’s time for comfort food!
stuffed acorn squash
Stuffed Acorn Squash
Print Recipe
The availability of abundant, colorful varieties of winter squash is another reminder that our beautiful Minnesota autumn has arrived. It’s time for comfort food!
Instructions
  1. Preheat oven to 350 degrees F. Cut squash in half and arrange cut side down on a baking sheet. Bake for about 30 minutes, or until squash is tender. Dissolve brown sugar in melted butter. Brush squash with butter mixture and keep squash warm until stuffing is prepared. Heat olive oil in pan over medium heat. Sauté garlic, rainbow chard stems, and carrots together and cook for 5 minutes. Mix in garbanzo beans, cumin, pepper flakes and raisins. Continue to cook until vegetables are tender, seasoning with salt and pepper to taste. Pour chicken broth into the pan and mix in the uncooked couscous. Cover pan and turn off heat. The couscous will absorb the liquid in about 5 minutes. After liquid is absorbed, gently mix cilantro into couscous mixture. Stuff each squash half with the mixture and serve warm.
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