Thursday, June 28, 2012
Quinoa Cookies
Quinoa Cookies
http://www.twopeasandtheirpod.com/quinoa-cookies/
Yield: 3 dozen cookies
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Quinoa adds a nice little crunch to these thick and hearty cookies!
Ingredients:
2 cups Gold Medal whole-wheat flour
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1 cup applesauce (I used chunky Musselman’s applesauce)
2 tablespoons vanilla extract
1 cup raisins
2 1/2 cups old-fashioned oats
1/2 cup cooked and cooled quinoa
1 cup semi-sweet chocolate chips
Directions:
1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
2. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins.
3. Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.
4. Spoon about a tablespoon of dough onto a large baking sheet. Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.
Spicy Grilled Eggplant Risoni Bake
Spicy Grilled Eggplant Risoni Bake
http://www.veggienumnum.com/2012/06/spicy-grilled-eggplant-risoni-bake/
Preparation time: 55mins Serves 4-6
• 1 large celery stick, finely diced
• 1 large carrot, finely diced
• 2 garlic cloves, minced
• 1½ cups risoni
• 3½ cups vegetable stock
• 3 cups passata
• 2 tbs tomato paste
• 1 bay leaf
• 1/3 cup kalamata olives, pitted and squashed (optional)
• 3-4 Lebanese eggplants, halved lengthways
• 2 tbs olive oil
• ½-1 tsp harissa paste (optional)
• 4-5 whole cherry tomatoes
• a few slices of red onion
• sprigs of fresh oregano
Preheat the oven to 180°C/356°F
Fry the diced celery and carrot in a little olive oil over a medium heat until softened. Add the garlic and fry for a minute more.
Add the risoni, stock, passata, tomato paste and bay leaf. Increase heat and bring to a gentle simmer. Allow to cook for about 5 minutes, stirring frequently.
Meanwhile combine the olive oil and harissa in a small bowl. Brush the cut side of the eggplant with the harissa and olive oil mixture.
Heat a small amount of oil in a grill pan, barbeque or frying pan. Place the eggplant on the grill cut side down and brush with remaining harissa and olive oil mixture. Grill eggplant over a medium/high heat until golden then turn and repeat on the other side. Remove from the grill and set aside.
Remove the bay leaf and transfer the risoni mixture into a large casserole dish (there should still be a reasonable amount of liquid at this stage). Top with slices of grilled eggplant, tuck in the whole cherry tomatoes and scatter over the slices of onion and sprigs of oregano. Drizzle with olive oil and bake in the pre-heated oven for 30-40 minutes until all the liquid is absorbed and vegetables nicely roasted.
Enjoy as a lovely warming family meal with crusty bread.
http://www.veggienumnum.com/2012/06/spicy-grilled-eggplant-risoni-bake/
Preparation time: 55mins Serves 4-6
• 1 large celery stick, finely diced
• 1 large carrot, finely diced
• 2 garlic cloves, minced
• 1½ cups risoni
• 3½ cups vegetable stock
• 3 cups passata
• 2 tbs tomato paste
• 1 bay leaf
• 1/3 cup kalamata olives, pitted and squashed (optional)
• 3-4 Lebanese eggplants, halved lengthways
• 2 tbs olive oil
• ½-1 tsp harissa paste (optional)
• 4-5 whole cherry tomatoes
• a few slices of red onion
• sprigs of fresh oregano
Preheat the oven to 180°C/356°F
Fry the diced celery and carrot in a little olive oil over a medium heat until softened. Add the garlic and fry for a minute more.
Add the risoni, stock, passata, tomato paste and bay leaf. Increase heat and bring to a gentle simmer. Allow to cook for about 5 minutes, stirring frequently.
Meanwhile combine the olive oil and harissa in a small bowl. Brush the cut side of the eggplant with the harissa and olive oil mixture.
Heat a small amount of oil in a grill pan, barbeque or frying pan. Place the eggplant on the grill cut side down and brush with remaining harissa and olive oil mixture. Grill eggplant over a medium/high heat until golden then turn and repeat on the other side. Remove from the grill and set aside.
Remove the bay leaf and transfer the risoni mixture into a large casserole dish (there should still be a reasonable amount of liquid at this stage). Top with slices of grilled eggplant, tuck in the whole cherry tomatoes and scatter over the slices of onion and sprigs of oregano. Drizzle with olive oil and bake in the pre-heated oven for 30-40 minutes until all the liquid is absorbed and vegetables nicely roasted.
Enjoy as a lovely warming family meal with crusty bread.
Wednesday, June 27, 2012
Sticky Chicken
Sticky Chicken...from the kitchen of One Perfect Bite
Ingredients:
1/3 cup orange or lemon marmalade
2 teaspoons cider vinegar
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons spicy brown mustard
1-1/2 teaspoons grated fresh ginger
1/4 teaspoon five-spice powder
8 to 10 skinless, boneless chicken thighs (about 2 lb.), trimmed
1 tablespoon snipped fresh parsley
1 tablespoon sesame seed, toasted
2 teaspoons finely shredded orange or lemon peel
Directions:
1) Place marmalade in a small bowl and microwave on HIGH power for about 45 seconds, or until it can easily be stirred. Add vinegar, honey, lime juice, mustard, ginger and five-spice and stir to combine.
2) To grill: Grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with marmalade mixture during the last 4 to 5 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)
3) To broil: Place chicken on rack of an unheated broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes, or until chicken is no longer pink (165 degrees F.) turning once and brushing with marmalade mixture during last 4 to 5 minutes of broiling.
3) Combine parsley, sesame seed, and orange or lemon peel in small bowl.To serve, place chicken on a serving platter. Sprinkle with the parsley mixture. Makes 4 to 6 servings.
Ingredients:
1/3 cup orange or lemon marmalade
2 teaspoons cider vinegar
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons spicy brown mustard
1-1/2 teaspoons grated fresh ginger
1/4 teaspoon five-spice powder
8 to 10 skinless, boneless chicken thighs (about 2 lb.), trimmed
1 tablespoon snipped fresh parsley
1 tablespoon sesame seed, toasted
2 teaspoons finely shredded orange or lemon peel
Directions:
1) Place marmalade in a small bowl and microwave on HIGH power for about 45 seconds, or until it can easily be stirred. Add vinegar, honey, lime juice, mustard, ginger and five-spice and stir to combine.
2) To grill: Grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with marmalade mixture during the last 4 to 5 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)
3) To broil: Place chicken on rack of an unheated broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes, or until chicken is no longer pink (165 degrees F.) turning once and brushing with marmalade mixture during last 4 to 5 minutes of broiling.
3) Combine parsley, sesame seed, and orange or lemon peel in small bowl.To serve, place chicken on a serving platter. Sprinkle with the parsley mixture. Makes 4 to 6 servings.
Tuesday, June 26, 2012
Chinese BBQ sauce
Chinese BBQ sauce
(Ness 413 via foodnetwork.com/the Neelys)
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon minced green onion
- 1 teaspoon red pepper flakes (omitted)
- 1/2 cup orange juice
- 1/2 cup hoisin sauce
- 3/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoon sesame oil
Asian Noodles with Roast Pork
Asian Noodles with Roast Pork
Food and Wine April 2012
OP Marina
1. 2 tablespoons canola oil
2. 2 large shallots, finely chopped
3. 2 garlic cloves, minced
4. 1 pound ground pork
5. 1 tablespoon light brown sugar
6. 1 1/2 tablespoons Chinese black bean sauce
7. 4 dried hot chiles
8. 2 teaspoons Maggi sauce (a vegetable-based liquid seasoning) or soy sauce
9. 2 teaspoons Asian fish sauce
10. 1 1/4 cups low-sodium chicken broth
11. 1 1/2 tablespoons unseasoned rice vinegar
12. 2 tablespoons oyster sauce
13. 1 teaspoon toasted sesame oil
14. 1 tablespoon sambal oelek (hot chile sauce)
15. 1 pound Chinese broccoli
16. 1 pound fresh Chinese egg noodles, linguine or spaghetti
17. 1/2 pound Chinese roast pork, thinly sliced
18. 1 scallion, thinly sliced
1. In a very large nonstick skillet, heat 1 tablespoon of the canola oil. Add the shallots and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, brown sugar, black bean sauce, dried chiles, Maggi sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar. Transfer the ground pork mixture to a bowl and wipe out the skillet.
2. In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.
3. Bring a large pot of water to a boil. Add the Chinese broccoli and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the broccoli to a work surface and cut it into 1-inch pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles, shaking off the excess water.
4. Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Add the scallion, transfer to a large platter and serve.
Food and Wine April 2012
OP Marina
1. 2 tablespoons canola oil
2. 2 large shallots, finely chopped
3. 2 garlic cloves, minced
4. 1 pound ground pork
5. 1 tablespoon light brown sugar
6. 1 1/2 tablespoons Chinese black bean sauce
7. 4 dried hot chiles
8. 2 teaspoons Maggi sauce (a vegetable-based liquid seasoning) or soy sauce
9. 2 teaspoons Asian fish sauce
10. 1 1/4 cups low-sodium chicken broth
11. 1 1/2 tablespoons unseasoned rice vinegar
12. 2 tablespoons oyster sauce
13. 1 teaspoon toasted sesame oil
14. 1 tablespoon sambal oelek (hot chile sauce)
15. 1 pound Chinese broccoli
16. 1 pound fresh Chinese egg noodles, linguine or spaghetti
17. 1/2 pound Chinese roast pork, thinly sliced
18. 1 scallion, thinly sliced
1. In a very large nonstick skillet, heat 1 tablespoon of the canola oil. Add the shallots and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, brown sugar, black bean sauce, dried chiles, Maggi sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar. Transfer the ground pork mixture to a bowl and wipe out the skillet.
2. In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.
3. Bring a large pot of water to a boil. Add the Chinese broccoli and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the broccoli to a work surface and cut it into 1-inch pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles, shaking off the excess water.
4. Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Add the scallion, transfer to a large platter and serve.
French Toast Cupcakes
French Toast CupcakesAmy (amylz)
wifelike.blogspot.com
3/4 c unsalted butter, room temperature
1 c sugar
1/2 c unsweetened applesauce
3 egg yolks
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 1/2 Tbs maple syrup
1 1/2 tsp vanilla
1/2 c milk
1 egg
2 Tbs milk
1 tsp cinnamon
1. Combine the butter and sugar on low speed until light and fluffy, scrape the sides as needed.
2. Add the applesauce and the egg yolks and continue to mix.
3. In a separate bowl, mix the flour, baking powder, salt, and cinnamon.
4. In another bowl, whisk the maple syrup, vanilla, and milk.
5. Add the flour and milk mixtures alternatively to the butter mixture, starting and ending with the flour. Raise the speed and continue to mix until fully combined.
6. Put cupcake papers in a pan and fill 3/4 with batter.
7. Cook at 375 for 10-12 minutes(mini cupcakes) or 15-17 minutes(regular cupcakes) or until a toothpick comes out clean.
8. While they are cooking, whisk the extra egg, 2 Tbs of milk, and 1 tsp cinnamon. Once the cupcakes are done, quickly pull out of oven, and brush with the egg mixture. Place back in the oven on Broil for 1-2 minutes, or until the mixture has dried.
Maple Frosting
2 sticks unsalted butter, softened
2 3/4 c confectioners' sugar
2 tsp milk
3/4 tsp maple extract
1. Mix the butter and sugar until light and fluffy, scraping the sides as needed.
2. Reduce speed on mixer, and add the milk and maple extract. Raise the speed to high and mix until fluffy.
3. Coat cupcakes with frosting, then sprinkle with cinnamon and enjoy!!
wifelike.blogspot.com
3/4 c unsalted butter, room temperature
1 c sugar
1/2 c unsweetened applesauce
3 egg yolks
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 1/2 Tbs maple syrup
1 1/2 tsp vanilla
1/2 c milk
1 egg
2 Tbs milk
1 tsp cinnamon
1. Combine the butter and sugar on low speed until light and fluffy, scrape the sides as needed.
2. Add the applesauce and the egg yolks and continue to mix.
3. In a separate bowl, mix the flour, baking powder, salt, and cinnamon.
4. In another bowl, whisk the maple syrup, vanilla, and milk.
5. Add the flour and milk mixtures alternatively to the butter mixture, starting and ending with the flour. Raise the speed and continue to mix until fully combined.
6. Put cupcake papers in a pan and fill 3/4 with batter.
7. Cook at 375 for 10-12 minutes(mini cupcakes) or 15-17 minutes(regular cupcakes) or until a toothpick comes out clean.
8. While they are cooking, whisk the extra egg, 2 Tbs of milk, and 1 tsp cinnamon. Once the cupcakes are done, quickly pull out of oven, and brush with the egg mixture. Place back in the oven on Broil for 1-2 minutes, or until the mixture has dried.
Maple Frosting
2 sticks unsalted butter, softened
2 3/4 c confectioners' sugar
2 tsp milk
3/4 tsp maple extract
1. Mix the butter and sugar until light and fluffy, scraping the sides as needed.
2. Reduce speed on mixer, and add the milk and maple extract. Raise the speed to high and mix until fluffy.
3. Coat cupcakes with frosting, then sprinkle with cinnamon and enjoy!!
Tuesday, June 5, 2012
Genius Chocolate-Chip Blondies
Genius Chocolate-Chip Blondies
(makes 15-20 squares)
(makes 15-20 squares)
- 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- level 1/4 tsp salt
- 3/4 cup brown sugar or coconut sugar (See note below, for substitutions)
- 2 tsp vanilla extract
- 1/4 cup ground flax or quick oats (20g)
- 1/4 cup peanut butter (or other fat source) (see nutrition link below, for lower-cal options)
- optional: 1/2 cup chocolate chips (Not “optional” if you’re CCK!)
Black Bean Brownies
Description
Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
Ingredients
15 ounces black beans, drained and rinsed
2 whole bananas
⅓ cup agave nectar
¼ cup unsweetened cocoa
1 tbsp cinnamon
1 tsp vanilla extract
¼ cup raw sugar (optional)
¼ cup instant oats
Instructions
Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.
http://happyherbivore.com/2009/05/vegan-blackbean-brownies/
Black Bean Brownies
Ingredients (12 brownies)
1 14 oz. can black beans, drained and rinsed
3/4 c. unsweetened applesauce
1/4 c. maple syrup
1/4 c. cocoa powder
1 t. vanilla extract
1/4 c. organic sugar or stevia baking blend
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 c. oat flour (or old-fashioned oats ground finely)
1/3 c. chocolate chips
Instructions
Preheat oven to 350 F.
Grease an 8x8" pan and set aside.
Combine beans, applesauce, maple syrup, cocoa powder, vanilla, sugar or stevia, baking powder, baking soda and salt in a food processor or blender and blend until smooth.
Stir in oat flour and chocolate chips.
Pour batter into the pan. Bake for 30-32 minutes or until brownies are set. Allow to cool before cutting into squares.
Description
Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
Ingredients
15 ounces black beans, drained and rinsed
2 whole bananas
⅓ cup agave nectar
¼ cup unsweetened cocoa
1 tbsp cinnamon
1 tsp vanilla extract
¼ cup raw sugar (optional)
¼ cup instant oats
Instructions
Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.
http://happyherbivore.com/2009/05/vegan-blackbean-brownies/
Black Bean Brownies
Ingredients (12 brownies)
1 14 oz. can black beans, drained and rinsed
3/4 c. unsweetened applesauce
1/4 c. maple syrup
1/4 c. cocoa powder
1 t. vanilla extract
1/4 c. organic sugar or stevia baking blend
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 c. oat flour (or old-fashioned oats ground finely)
1/3 c. chocolate chips
Instructions
Preheat oven to 350 F.
Grease an 8x8" pan and set aside.
Combine beans, applesauce, maple syrup, cocoa powder, vanilla, sugar or stevia, baking powder, baking soda and salt in a food processor or blender and blend until smooth.
Stir in oat flour and chocolate chips.
Pour batter into the pan. Bake for 30-32 minutes or until brownies are set. Allow to cool before cutting into squares.
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