Bananas
Hershey's Baking Cocoa Powder
Hazelnut Agave Nectar (or honey, but no honey for infants...)
1. Mash nanners in a bowl (or food processer)
2. Mix in some cocoa powder (about 1tablespoon for 2-3 nanners).
3. Drizzle in agave/honey, tasting frequently until the bitterness of the cocoa is gone.
4. Freeze.
5. Enjoy!
Sunday, August 23, 2009
Mini Portobello Patty-Melt
Whole wheat dinner rolls
Mini Portobello mushrooms
Caramelized onions
Havarti Cheese
Dry BBQ rub / BBQ Sauce
1. Rub dry rub, BBQ sauce on mushroom caps
2. Grill til tender.
3. Slice dinner rolls. Set aside the tops, and layer the bottoms with mushroom, onions, and slice of cheese.
4. Broil on a cookie sheet til cheese is bubbly
5. Remove from broiler, add tops to the burgers.
Mini Portobello mushrooms
Caramelized onions
Havarti Cheese
Dry BBQ rub / BBQ Sauce
1. Rub dry rub, BBQ sauce on mushroom caps
2. Grill til tender.
3. Slice dinner rolls. Set aside the tops, and layer the bottoms with mushroom, onions, and slice of cheese.
4. Broil on a cookie sheet til cheese is bubbly
5. Remove from broiler, add tops to the burgers.
Grilled Veggie Sandwich
Bread Dough
Spinach
Grilled Veggies (green zucchini, yellow squash, eggplant, etc...)
Caramelized onions
Sun-dried Tomato Pesto (olive oil, basil, salt, pepper, sun-dried tomatoes)
Parmesan Cheese
Provolone Cheese
1. Roll out bread dough flat.
2. Cover with tomato pesto.
3. Layer grilled veggies, onions, spinach.
4. Cover with cheese.
5. Roll up the edges, and braid together.
6. Bake @ 350 for 1 hr.
7. Let rest for 10 mins, then slice.
Spinach
Grilled Veggies (green zucchini, yellow squash, eggplant, etc...)
Caramelized onions
Sun-dried Tomato Pesto (olive oil, basil, salt, pepper, sun-dried tomatoes)
Parmesan Cheese
Provolone Cheese
1. Roll out bread dough flat.
2. Cover with tomato pesto.
3. Layer grilled veggies, onions, spinach.
4. Cover with cheese.
5. Roll up the edges, and braid together.
6. Bake @ 350 for 1 hr.
7. Let rest for 10 mins, then slice.
Orzo Pasta Salad w/Pomegranate Vinaigrette
Orzo Pasta
Fresh Spinach
Goat Cheese
Pine Nuts
Dried Cranberries
Onion
Bell Pepper (yellow, orange, whatever...)
Pomegranate infused Balsamic Vinegar
Olive Oil
Salt/Pepper
1. Boil pasta, drain, then rinse with cool water.
2. Mix Olive oil, Salt/Pepper, and vinegar to make a vinaigrette.
3. Add to pasta the remaining ingredients, cover with vinaigrette, toss.
4. Chill.
Fresh Spinach
Goat Cheese
Pine Nuts
Dried Cranberries
Onion
Bell Pepper (yellow, orange, whatever...)
Pomegranate infused Balsamic Vinegar
Olive Oil
Salt/Pepper
1. Boil pasta, drain, then rinse with cool water.
2. Mix Olive oil, Salt/Pepper, and vinegar to make a vinaigrette.
3. Add to pasta the remaining ingredients, cover with vinaigrette, toss.
4. Chill.
Israeli Hummus Masabacha
(adapted from Food&Wine, May 2008)
This is the recipe I started with a couple years ago. I never follow it anymore, as some version of it is now deeply ingrained in my psyche (we are huge hummus eaters here!). The most significant change I've made is that I do NOT use my food processor. The agitation of the blades will ruin the flavor of your olive oil. There is a remarkable difference in quality between machine processed and hand processed hummus. I use a potato masher or my pastry cutter now, and love the result! Plus, hand processed hummus is a bit on the chunky side, which I really enjoy. If you need smooth creamy hummus, try processing your beans first, then stir all the other ingredients in by hand.
INGREDIENTS
1/2 pound dried chickpeas
1 tablespoon baking soda
7 large garlic cloves, unpeeled
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon ground cumin, plus more for garnish
1/4 cup tahini, at room temperature
1/4 cup fresh lemon juice
Salt
Paprika, for garnish
1/4 cup chopped parsley
Pita bread, for serving
DIRECTIONS
In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy.
Season the hummus with salt and transfer to a serving bowl. Garnish with cumin, paprika, and a drizzle of olive oil.
This is the recipe I started with a couple years ago. I never follow it anymore, as some version of it is now deeply ingrained in my psyche (we are huge hummus eaters here!). The most significant change I've made is that I do NOT use my food processor. The agitation of the blades will ruin the flavor of your olive oil. There is a remarkable difference in quality between machine processed and hand processed hummus. I use a potato masher or my pastry cutter now, and love the result! Plus, hand processed hummus is a bit on the chunky side, which I really enjoy. If you need smooth creamy hummus, try processing your beans first, then stir all the other ingredients in by hand.
INGREDIENTS
1/2 pound dried chickpeas
1 tablespoon baking soda
7 large garlic cloves, unpeeled
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon ground cumin, plus more for garnish
1/4 cup tahini, at room temperature
1/4 cup fresh lemon juice
Salt
Paprika, for garnish
1/4 cup chopped parsley
Pita bread, for serving
DIRECTIONS
In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy.
Season the hummus with salt and transfer to a serving bowl. Garnish with cumin, paprika, and a drizzle of olive oil.
Roasted Fingerling Potatoes with Fresh Garden Herbs
Wash and prepare enough new or fingerling potatoes to cover a 9x13 jelly roll pan (I used my stoneware bar pan). Cut the larger ones so all your potatoes are a relatively uniform size. Bake at 450 until easily punctured with a knife and starting to crisp (about 35-40 minutes for me).
Chop very finely a variety of fresh herbs. I used sage, thyme, and oregano. (This recipe is not worth making with dried herbs, in my opinion!)
During the last few minutes that your potatoes are baking, melt 2 TB of butter in a deep-sided sauce pot. Dump in the herbs and stir them around. Add some salt and then add the potatoes immediately from the oven. Stir to coat the potatoes with butter and herbs.
Now add 3 cloves of garlic (finely minced or crushed in a garlic press), salt to taste, and take them off the heat before the garlic starts to burn. Serve immediately.
Chop very finely a variety of fresh herbs. I used sage, thyme, and oregano. (This recipe is not worth making with dried herbs, in my opinion!)
During the last few minutes that your potatoes are baking, melt 2 TB of butter in a deep-sided sauce pot. Dump in the herbs and stir them around. Add some salt and then add the potatoes immediately from the oven. Stir to coat the potatoes with butter and herbs.
Now add 3 cloves of garlic (finely minced or crushed in a garlic press), salt to taste, and take them off the heat before the garlic starts to burn. Serve immediately.
Chana Masala with Kale (or other greens)
1/2 large onion, chopped finely
2 cans garbanzo beans, rinsed and drained
1 can stewed tomatoes
3-4 cups kale (or whatever greens you have on hand - spinach, beet, mustard, etc.), chopped
1 cup coconut milk
2-3 TB garam masala
1 TB yellow curry powder
2 tsp cumin
1 tsp grated fresh ginger
salt
black pepper
red pepper flakes
paprika
fresh lime
cilantro
In a large deep frying pan, saute onion with a smidge of butter. Add a bit of salt and pepper, approximately 2-3 tablespoons of garam masala, 1 tablespoon yellow curry powder, 2 teaspoons cumin, 1 teaspoon grated ginger, as much red pepper flakes as you want it to be hot, and some paprika.
Stir that around until the onions are translucent. Then add garbanzos and tomatoes. Stir together. Taste to see if it needs any more salt.
Let it all simmer on low, covered, for about 15 minutes. Then add the chopped kale on top and cover the pan for another 10 minutes or so, until the kale is nice and wilty.
Stir everything together, do a taste test, and let it keep cooking for a while. The longer this cooks (on very low heat!) the better it will be.
In the last few minutes before you want to serve, add the coconut milk and cook uncovered to integrate.
Serve over basmati rice and garnished liberally with cilantro.
2 cans garbanzo beans, rinsed and drained
1 can stewed tomatoes
3-4 cups kale (or whatever greens you have on hand - spinach, beet, mustard, etc.), chopped
1 cup coconut milk
2-3 TB garam masala
1 TB yellow curry powder
2 tsp cumin
1 tsp grated fresh ginger
salt
black pepper
red pepper flakes
paprika
fresh lime
cilantro
In a large deep frying pan, saute onion with a smidge of butter. Add a bit of salt and pepper, approximately 2-3 tablespoons of garam masala, 1 tablespoon yellow curry powder, 2 teaspoons cumin, 1 teaspoon grated ginger, as much red pepper flakes as you want it to be hot, and some paprika.
Stir that around until the onions are translucent. Then add garbanzos and tomatoes. Stir together. Taste to see if it needs any more salt.
Let it all simmer on low, covered, for about 15 minutes. Then add the chopped kale on top and cover the pan for another 10 minutes or so, until the kale is nice and wilty.
Stir everything together, do a taste test, and let it keep cooking for a while. The longer this cooks (on very low heat!) the better it will be.
In the last few minutes before you want to serve, add the coconut milk and cook uncovered to integrate.
Serve over basmati rice and garnished liberally with cilantro.
Vegan Sweet and Sour Meatballs
1 pound mushrooms (I used a mix of portabello, cremini, and white)
2 onions
3-4 c crumbled soda crackers (only add more if your mix is too wet)
1 c walnuts
5 eggs
2 tsp sage
2-3 tsp thyme
3 large minced garlic clove
In a food processor, pulverize the clean, trimmed mushrooms until they are the texture of ground beef. Put into large mixing bowl.
Process the onions, soda crackers, and walnuts separately and add to the mixing bowl.
Add eggs and spices and mix well. The mix should easily stick into balls, but shouldn’t be gloppy. You can always add more soda crackers.
Scoop into walnut sized lumps and bake 30 minutes on cookie trays @ 350 degrees. They should be slightly crispy on top.
Sauce:
1 bottle (1 ½ c) BBQ sauce
36 oz apricot jam
1/2 c water (optional – use only enough to help you pour the sauce)
Mix together well.
Put baked meatballs into a deep dish, cover with sauce. Bake @350 degrees for 40-45 minutes; until nicely glazed.
Extra baked meatballs (but pre-sauce) can be put in bags in the freezer.
2 onions
3-4 c crumbled soda crackers (only add more if your mix is too wet)
1 c walnuts
5 eggs
2 tsp sage
2-3 tsp thyme
3 large minced garlic clove
In a food processor, pulverize the clean, trimmed mushrooms until they are the texture of ground beef. Put into large mixing bowl.
Process the onions, soda crackers, and walnuts separately and add to the mixing bowl.
Add eggs and spices and mix well. The mix should easily stick into balls, but shouldn’t be gloppy. You can always add more soda crackers.
Scoop into walnut sized lumps and bake 30 minutes on cookie trays @ 350 degrees. They should be slightly crispy on top.
Sauce:
1 bottle (1 ½ c) BBQ sauce
36 oz apricot jam
1/2 c water (optional – use only enough to help you pour the sauce)
Mix together well.
Put baked meatballs into a deep dish, cover with sauce. Bake @350 degrees for 40-45 minutes; until nicely glazed.
Extra baked meatballs (but pre-sauce) can be put in bags in the freezer.
Thursday, August 6, 2009
Santa Fe Chicken
This is a great, and low fat chicken recipe. For you Weight
Watcher types, it is a 4 point meal (plus sour cream).
Marinade:
Juice from 3 limes
1/4 cup soy sauce
1.5 tsp olive oil
1.5 tsp chili powder
1.5 tsp cumin seed (not ground cumin)
1.5 tsp ground coriander
6 cloves garlic, minced
1.5 tsp honey
1 lb boneless, skinless chicken breasts or tenderloin
1/4 cup white wine
Garnish:
Low Fat/Fat Free sour cream
Mix together marinade ingredients in a bowl, stirring
thoroughly. Pour into a shallow baking pan and lay the chicken
breasts in. Cover and refrigerate for 1 hour.
Preheat broiler.
After 1 hour (or up to 2 days), pour in the white wine. Broil
chicken under a medium flame for 8-10 minutes, basting it with
the juices to keep it moist.
Serve with juices and a dollop of sour cream.
Serves 4
This recipe is from "The Healthy Kitchen" cookbook, by Andrew
Weil and Rosie Daily
Enjoy!
Watcher types, it is a 4 point meal (plus sour cream).
Marinade:
Juice from 3 limes
1/4 cup soy sauce
1.5 tsp olive oil
1.5 tsp chili powder
1.5 tsp cumin seed (not ground cumin)
1.5 tsp ground coriander
6 cloves garlic, minced
1.5 tsp honey
1 lb boneless, skinless chicken breasts or tenderloin
1/4 cup white wine
Garnish:
Low Fat/Fat Free sour cream
Mix together marinade ingredients in a bowl, stirring
thoroughly. Pour into a shallow baking pan and lay the chicken
breasts in. Cover and refrigerate for 1 hour.
Preheat broiler.
After 1 hour (or up to 2 days), pour in the white wine. Broil
chicken under a medium flame for 8-10 minutes, basting it with
the juices to keep it moist.
Serve with juices and a dollop of sour cream.
Serves 4
This recipe is from "The Healthy Kitchen" cookbook, by Andrew
Weil and Rosie Daily
Enjoy!
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