Buttermilk and Pinecones

Kale Skillet Pizza

noreply@blogger.com (Renee) — Sun, 18 Jan 2009 21:22:00 +0000

Kale Skillet Pizza

Recipe courtesy of Vegetarian Times - February 2009

INGREDIENTS

1 tsp. light brown sugar
1/2 package dry yeast (1/4 oz.)
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 Tbsp. flax meal
2 tsp. olive oil
3/4 tsp salt
2 Tbsp. olive oil
3 garlic cloves, minced (1 Tbsp.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbsp. Neufchatel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. fresh oregano or basil

DIRECTIONS

To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil in separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic and saute 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchatel cheese.
Preheat oven to 475F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.

Kale Almond Wild Rice Gratin

noreply@blogger.com (Renee) — Sun, 18 Jan 2009 21:08:00 +0000

Kale Almond Rice Gratin

Adapted from 101cookbooks.com

INGREDIENTS

2 1/2 cups leftover/pre-cooked wild rice, room temp
1 1/2 cups cups finely chopped kale
4 ounces firm organic tofu, crumbled
10 black olives, chopped
1/2 medium red onion, diced
3 cloves garlic, minced
1/3 cup slivered almonds, toasted
1 tablespoon olive oil
1/3 cup nutritional yeast
1/4 cup 1% cottage cheese
1 cup egg whites
1/2 teaspoon fine grain sea salt

DIRECTIONS

Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.
In a large bowl combine the rice, kale, and tofu. Now, reserving a bit of each for garnish, stir in the olives, garlic, red onion, almonds and olive oil. Now stir in the cottage cheese.
In a small bowl whisk together the egg whites, nutritional yeast, and salt.
Fold the eggs into the rice mixture and pour into the prepared baking dish. Bake for 30 minutes or until the casserole is set, and the top toasty and golden.
Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving - or taste and get a sense of whether you need any.

Vegan Green Quiche with Olive Crust

noreply@blogger.com (Renee) — Sun, 11 Jan 2009 20:59:00 +0000

Vegan Green Quiche with Olive Crust

INGREDIENTS

8 jumbo black olives, pitted
1/2 cup rolled oats
1/2 cup spelt flour
2 tablespoons nutritional yeast
1 tablespoon flax meal
1/2 teaspoon sea salt
water
2 medium zucchini, sliced in ribbons
12 oz. firm tofu, crumbled
1/2 onion, chopped
1 shallot, thinly sliced
3 tablespoons nutritional yeast
1/4 teaspoon salt
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1/2 cup chopped frozen spinach (thawed and squeezed dry)
1/4 cup frozen peas
2 tablespoons flax meal (soaked in 2 tablespoons hot water)

DIRECTIONS

In a food processor, pulse oats until the consistency of flour. Remove to a medium bowl and mix with spelt, nutritional yeast, flax, and salt.
Place olives in the food processor and pulse until finely minced. Combine with dry mixture in the separate bowl.
Switch to a dough blade and place dry mixture in food processor. Pulse with water until dough forms a manageable ball. Wrap ball in plastic wrap and place in freezer.
When dough is cold enough to be manageable, roll out and place crust in an 8- or 9-inch pie plate. Bake at 400 degrees for 15 minutes.
Meanwhile, saute onion and shallot in some olive oil over medium-high heat until soft and golden. Combine this mixture and all remaining ingredients (excluding zucchini) in a medium bowl.
Fill crust with tofu mixture and layer zucchini ribbons over top. Spray with olive oil and sprinkle with sea salt.
Bake in a 350 degree oven for 30-35 minutes. To brown zucchini top, place under broiler for a few minutes.
Cool briefly and serve.

Maple Almond Blueberry Crumble

noreply@blogger.com (Renee) — Sun, 11 Jan 2009 20:39:00 +0000

Maple Almond Blueberry Crumble

INGREDIENTS

1/4 cup sliced, toasted almonds
1/2 cup rolled oats
1/4 cup spelt flour
2 tablespoons flax meal
1/4 teaspoon sea salt
2 tablespoons molasses
2 tablespoons maple syrup (plus extra)
2 cups fresh blueberries
1 heaping tablespoon potato starch
1 teaspoon lemon juice
1/2 teaspoon almond extract
2-4 tablespoons maple syrup (for preferred sweetness)

DIRECTIONS

Combine first 5 ingredients in a medium bowl. Mix together molasses and maple syrup in a small bowl, drizzle over dry mixture, and combine. If too dry, add more maple syrup.
In a separate small bowl, combine potato starch with lemon juice, almond extract, and maple syrup. Stir until no clumps remain. Mix into berries.
Pour berry mixture into a medium oval pan or round pan. Crumble oat mixture over berries.
Cook in a 350 degree oven for 40 minutes. Cool slightly and enjoy!

Apple Maple Squash Puree

noreply@blogger.com (Renee) — Sun, 11 Jan 2009 20:34:00 +0000

Apple Maple Squash Puree

Recipe courtesy of Sticky Gooey Creamy Chewy

INGREDIENTS

1 medium acorn squash
1-2 tablespoons softened butter (I used olive oil.)
2 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons pure maple syrup
2 cups apple cider

DIRECTIONS

Preheat oven to 400 degrees F.
Line a baking sheet with foil.
Cut acorn squash in half and scoop out seeds and stringy bits.
Place on baking sheet flesh side up. Spread butter/oil on squash, then sprinkle with brown sugar and cinnamon. Drizzle maple syrup on top.
Bake for 1 hour, or until squash is soft and apple juice has caramelized. Scoop flesh from the skin and into a bowl. Scrape as much of the apple goop as you can up from the baking sheet and add to the bowl. Mix and mash it all together and serve.

Vegan Hoppin' John

noreply@blogger.com (Renee) — Sun, 11 Jan 2009 20:26:00 +0000

Vegan Hoppin' John

Recipe adapted from Cuisine At Home, February 2009

INGREDIENTS

1 lb. dried black-eyed peas, rinsed
1 pkg. spicy vegan sausage, sliced (14 oz.)
4 cups low-sodium vegetable broth
2 cups chopped onion
1 cup chopped celery
1 Tbsp. cider vinegar
Salt and pepper to taste

DIRECTIONS

Place black-eyed peas in a bowl and cover with water. Let stand at room temperature for 24 hours.
Drain peas, rinse, and drain again. Combine drained peas, sausage, broth, onion, and celery in a 4-to-6-quart slow cooker.
Cover and cook on high-heat setting until peas are tender, about 3 hours.
Stir in vinegar. Season with salt and pepper.
Serve with rice.

Reduced-Fat Cranberry Almond Biscotti

noreply@blogger.com (Renee) — Sun, 11 Jan 2009 20:18:00 +0000

Reduced-Fat Cranberry Almond Biscotti

INGREDIENTS

2 T light olive oil
2 T nonfat evaporated milk
1/4 cup white sugar
1/2 cup Splenda
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 cup ground flax seed (soaked in 1/3 cup hot water)
1 3/4 cups white whole wheat flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 cup chopped almonds

DIRECTIONS

Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, mix together oil, milk, Splenda and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the flax. Combine flour, salt, and baking powder; gradually stir into flax mixture. Mix in cranberries and nuts by hand.
Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Black-Eyed Pea Salad

noreply@blogger.com (Renee) — Sun, 11 Jan 2009 20:10:00 +0000

Black-Eyed Pea Salad

Recipe courtesy of Houston Chronicle

INGREDIENTS

1/2 pound black-eyed peas, soaked in water to cover for 1 hour
1 teaspoon salt (divided use)
1 tomato, peeled, seeded and diced
1 cucumber, seeded and diced
1 red bell pepper, seeded and diced
1 bunch green onions, chopped
1/2 bunch flat-leaf parsley, roughly chopped
Juice of 2 limes
1 habanero chile, seeded and finely chopped
1⁄8 teaspoon freshly ground black pepper, or to taste
1⁄3 cup best-quality olive oil
8 lettuce leaves, for serving

DIRECTIONS

In a medium saucepan, gently boil the peas in 1 quart of water until tender, about 30 minutes.
Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
In a large bowl, mix the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
Gradually pour in the oil while whisking the mixture together.
Gently fold in the black-eyed peas.
Cover and allow to sit for 1 hour so that the flavors can marry.
Serve in the lettuce leaves.

Winter White Burger

noreply@blogger.com (Renee) — Mon, 29 Dec 2008 05:14:00 +0000

Winter White Burger

Recipe courtesy of Every Day with Rachael Ray

INGREDIENTS

2 pounds ground turkey breast
4 scallions, white parts only, finely chopped
2 tablespoons Dijon mustard
Grated peel and juice of 1 lemon
1 tablespoon chopped fresh thyme
Salt and pepper
1 ripe bartlett pear, cut lengthwise into 8 slices
1/2 cup dry white wine
1 tablespoon extra-virgin olive oil (EVOO)
2 cups shredded sharp white cheddar cheese
4 tablespoons hot pepper jelly or jalapeño jelly
4 extra-large english muffins, split and toasted

DIRECTIONS

In a medium bowl, combine the turkey, scallions, mustard, lemon peel and thyme; season with salt and pepper. Shape into four 3/4-inch-thick patties.
In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, about 10 minutes. Using a slotted spoon, transfer the pear slices to a plate.
In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium heat. Add the turkey patties and cook, turning once, for 12 minutes. Top with the cheese and pear slices, tent the pan with foil and cook until the cheese is melted, 2 minutes.
Spread 1 tablespoon hot pepper jelly on each english muffin bottom; top with a patty and an english muffin top.

Roasted Spiced Sweet Potatoes

noreply@blogger.com (Renee) — Mon, 29 Dec 2008 05:09:00 +0000

Roasted Spiced Sweet Potatoes

Recipe courtesy of smitten kitchen

INGREDIENTS

1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/4 - 1/2 teaspoon dried hot red pepper flakes
1 teaspoon kosher salt
2 pounds medium sweet potatoes
3 tablespoons vegetable oil (I used olive oil)

DIRECTIONS

Preheat oven to 425°F.
Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges.
Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.
Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Balsamic Brussels Sprouts

noreply@blogger.com (Renee) — Mon, 29 Dec 2008 05:04:00 +0000

Balsamic Brussels Sprouts

Recipe courtesy of 28 Cooks

INGREDIENTS

16 oz brussels sprouts
1 small red onion, thinly sliced
6 cloves garlic
4 tbsp olive oil
salt/pepper to taste
1 shallot, chopped
4 tbsp balsamic vinegar
1 tbsp chopped fresh rosemary

DIRECTIONS

Preheat oven to 425.
Combine brussels sprouts, onion, garlic, and 3 tbsp olive oil.
Season with salt and pepper and spread out on a greased cookie sheet. Roast 25-30 minutes until tender.
Meanwhile, saute shallot in remaining olive oil over medium-high heat, until tender.
Add balsamic vinegar and cook another 3 minutes.
Stir in rosemary and pour over brussels sprouts.

Classic Pumpkin Pie

noreply@blogger.com (Renee) — Mon, 29 Dec 2008 04:58:00 +0000

Classic Pumpkin Pie

Adapted from Allrecipes.com

INGREDIENTS

1 (15 oz.) can pumpkin
1 (14 oz.) can fat-free sweetened condensed milk
1/2 cup egg whites
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (9 inch) prepared graham cracker crust

DIRECTIONS

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, egg whites, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Bran Muffins

noreply@blogger.com (Renee) — Fri, 26 Dec 2008 22:48:00 +0000

Bran Muffins

Adapted from 101cookbooks.com

INGREDIENTS

2 cups white whole wheat flour
1-1/2 cups wheat bran
3/4 teaspoon fine grain sea salt
1-1/4 teaspoons baking soda
2 tablespoons brown sugar
2 cups nonfat organic yogurt
1/4 cup egg whites
1/2 cup honey, preferably a light honey such as clover
2 tablespoons melted Smart Balance Light
1/2 cup dried cranberries

DIRECTIONS

Preheat oven to 425F degrees, racks in the middle.
In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.
Beat together the yogurt, egg white, honey, and Smart Balance Light in a second larger bowl.
Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.
Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full.
Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.

Rosemary Vegetables with Lentils and Beans

noreply@blogger.com (Renee) — Fri, 26 Dec 2008 22:37:00 +0000

Rosemary Vegetables with Lentils and Beans

INGREDIENTS

1 can diced tomatoes, drained
1 can black beans, rinsed and drained
1 can green beans, drained
2 handfuls dry green lentils
2 handfuls frozen peas
1 handful frozen corn
chicken broth
rosemary seasoning mix

DIRECTIONS

Mix tomatoes, black beans, and green beans together in a medium saucepan over medium heat. Bring to a simmer.
Add lentils and simmer covered over low heat until tender. Stir periodically. If too dry, add broth.
Stir in peas and corn. Season with rosemary mix. Serve.

Chocolate Pudding Cake

noreply@blogger.com (Renee) — Fri, 26 Dec 2008 22:28:00 +0000

Chocolate Pudding Cake

Adapted from King Arthur Flour

INGREDIENTS

1 cup white whole wheat flour
1/2 cup granulated sugar
1/2 cup Splenda
1 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup unsweetened cocoa powder
1/2 cup egg whites (or 2 eggs)
3/4 cup light soymilk
2 teaspoons vanilla extract
1/4 cup applesauce
3/4 cup dark brown sugar
1/4 cup unsweetened cocoa powder
1-1/2 cups hot brewed coffee

DIRECTIONS

Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan.
In a medium-sized bowl, whisk together the flour, granulated sugar, Splenda, baking powder, salt, and 2/3 cup cocoa.
Stir in the milk, egg whites, vanilla, and applesauce, mixing till smooth.
Pour the batter into the 9-inch round pan.
Mix the 3/4 cup brown sugar with the 1/4 cup cocoa, and sprinkle this mixture over the batter.
Gently drizzle the hot coffee over the uncooked batter; there's no need to mix it in.
Place the pan in the preheated oven, and bake for 45 minutes, removing the cake when it appears set and is bubbly around the bottom.
Let the cake cool for at least 15 minutes before serving. The sauce will thicken as it stands, and when totally cooled will be the consistency of medium-thick fudge sauce.

Greek Gnocchi

noreply@blogger.com (Renee) — Fri, 26 Dec 2008 22:17:00 +0000

Greek Gnocchi

INGREDIENTS

1 lb. whole wheat gnocchi (DeLallo brand)
1 can quartered artichoke hearts in brine, drained
6 large black olives, pitted and quartered
3 roma tomatoes, pulp removed and chopped
2 shallots, chopped
4 cloves garlic, minced
olive oil spray
1 tsp white vinegar
chives

DIRECTIONS

Boil gnocchi according to box instructions.
Meanwhile, spray a small skillet with olive oil over medium heat and saute shallots until soft and caramelized. Add garlic and continue to stir.
Toss shallot mixture with drained gnocchi. Arrange artichokes, olives, and tomatoes on top. Spray with olive oil and drizzle with vinegar. Snip chives over top with kitchen shears.
Serve warm or cold.

Cranberry Pistachio Biscotti

noreply@blogger.com (Renee) — Sun, 21 Dec 2008 19:29:00 +0000

Cranberry Pistachio Biscotti

Recipe courtesy of Allrecipes.com

INGREDIENTS

1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups pistachio nuts

DIRECTIONS

Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Mocha Meringues

noreply@blogger.com (Renee) — Sun, 21 Dec 2008 19:23:00 +0000

Mocha Meringues

Recipe courtesy of butter sugar flour

INGREDIENTS

3 large egg whites
180g caster sugar
1 teaspoon cornflour (I used potato starch.)
½ teaspoon white vinegar
½ teaspoon vanilla extract
2 tablespoons cocoa powder (I used unsweetened.)
3 teaspoons ground coffee (I used instant coffee granules.)

DIRECTIONS

Preheat the oven to 300°F. Line two baking trays with non-stick baking paper.
In a large bowl, whisk the egg whites until soft peaks form. While continuously whisking, add the sugar one tablespoon at a time until stiff and satiny shiny. Whisk in the vanilla, cornflour, white vinegar, cocoa powder and two teaspoons of the coffee until combined.
Using a piping bag and a 1cm plain nozzle, pipe 60 small blobs onto the prepared trays around 2.5cm in diameter and 4cm apart. (I used a ziploc bag.)
Bake for 20 minutes. Turn the oven off and with the door slightly ajar, allow the meringues to cool completely.

Kahlua Fudge Brownies

noreply@blogger.com (Renee) — Sun, 21 Dec 2008 19:16:00 +0000

Kahlua Fudge Brownies

Adapted from Cooking Light

INGREDIENTS

1.5 ounces semisweet chocolate, chopped
4 1/2 tablespoons butter
1 cup sugar
1/3 cup unsweetened cocoa
1 tablespoon instant coffee granules
2 tablespoons Kahlúa (coffee-flavored liqueur)
2 teaspoons vanilla extract
1 large egg white
1 large egg
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Glaze:
2 tablespoons sugar
1 tablespoon water
1 tablespoon agave nectar
2 teaspoons butter
1 ounce semisweet chocolate, chopped
1 teaspoon Kahlúa (coffee-flavored liqueur)

DIRECTIONS

Preheat oven to 350°.
To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan); set aside.
Combine 1.5 ounces chocolate and 4 1/2 tablespoons butter in a microwave-safe bowl. Cover and microwave at HIGH 1 minute or until chocolate almost melts. Stir until completely melted.
Stir in 1 cup sugar and next 6 ingredients (1 cup sugar through egg).
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl; stir well with a whisk.
Add chocolate mixture; stir just until moist. Spread into prepared pan.
Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
To prepare glaze, combine 2 tablespoons sugar, water, nectar, and 2 teaspoons butter in a small microwave-safe bowl. Microwave at HIGH 40 seconds or until sugar dissolves, stirring once. Add 1 ounce chocolate and 1 teaspoon liqueur, stirring until chocolate melts.
Spread over brownies; cool 20 minutes or until glaze is set.

Banana Gingerbread

noreply@blogger.com (Renee) — Sun, 21 Dec 2008 19:09:00 +0000

Banana Gingerbread

Adapted from Baking Bites

INGREDIENTS

2 cups white whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
pinch freshly ground nutmeg
1/2 cup dark brown sugar
1 cup banana, mashed (about 2 large)
1/4 cup molasses
1/4 cup honey
1/2 cup light plain soymilk
1/4 cup applesauce

DIRECTIONS

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
In a medium bowl, whisk together brown sugar, banana, molasses, honey, soymilk and applesauce.
Pour into dry ingredients and stir until just combined.
Pour into prepared pan and sprinkle with coarse sugar, if desired.
Bake for about 45 minutes, until a toothpick inserted into the center of the loaf comes out clean. (I used my Baker's Edge pan and baked for 20 minutes.)
Makes 1 loaf, 8-10 slices.

Caramelized Tofu

noreply@blogger.com (Renee) — Sun, 21 Dec 2008 19:03:00 +0000

Caramelized Tofu

Recipe courtesy of 101cookbooks.com

INGREDIENTS

7 - 8 ounces extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped (I used sliced almonds.)
3 tablespoons fine-grain natural cane sugar or brown sugar
1/4 cup cilantro, chopped
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

DIRECTIONS

Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes.
Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes.
Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high.
When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Add tofu back and allow to warm through. Serve immediately.

Hot Chocolate Fudge Cakes

noreply@blogger.com (Renee) — Sun, 21 Dec 2008 18:50:00 +0000

Hot Chocolate Fudge Cakes

Adapted from Cooking Light

INGREDIENTS

3.4 ounces white whole wheat flour (about 3/4 cup)
2/3 cup unsweetened cocoa
5 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup fat-free organic plain yogurt
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute
1 1/2 teaspoons vanilla extract
1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped

DIRECTIONS

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
Place yogurt in a large bowl. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days. (I skipped this step.)
Preheat oven to 350°.
Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top.
Serve immediately.

Stuffed Acorn Squash

noreply@blogger.com (Renee) — Sun, 21 Dec 2008 18:42:00 +0000

Stuffed Acorn Squash

Adapted from Karina's Kitchen

INGREDIENTS

3 medium-sized acorn squashes
1 teaspoon olive oil
1/2 medium sweet or red onion, diced
5 cloves garlic, chopped
1 lb. ground turkey
2 cups Baby Bella mushrooms, chopped
1 small green or red bell pepper, seeded, cored, diced
1/4 teaspoon cumin
1/4 teaspoon nutmeg
A dash of spicy curry, red pepper, or other spice, to taste
1-15oz. can diced tomatoes
1-2 teaspoons dried Italian Herbs, to taste- basil, oregano, marjoram, sage, thyme
Splash of balsamic vinegar
1 Tablespoon agave nectar- or molasses
1/4 cup good ketchup- Muir Glen is good
1/2 cup of broth- such as Better Than Bouillon- Organic Beef- make and set aside
Chopped parsley, as needed

DIRECTIONS

Crank the oven to 400 degrees F.
Slice the acorn squash in half, lengthwise. Clean out the seeds. Place the halves skin side down in a broiler or roasting pan. [If any of the squash is really tippy- you can slice a thin piece off the bottom to make it sit still.]
Pour water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Prick the hollow of the squash with a fork to make a few tiny holes. Drizzle the squash with olive oil, and some pure maple syrup until it collects in the hollow. Don't be stingy with the maple syrup- you'll use it later. Season with sea salt.
Place the pan into the preheated oven.
Roast the squash until it is fork tender-but not totally soft; you'll be baking it again.
Meanwhile...
Heat the olive oil in a large skillet and add the onion and garlic; stir for a minute or two.
Add the ground turkey, mushrooms, pepper and tomatoes; season with spices and herbs and stir. Brown the meat a good bit.
Add a splash of balsamic vinegar, the agave nectar, and ketchup; stir; keep it on a low simmer and don't over-cook it. Take it off the heat as soon as the pinkness leaves the meat.
Toss in some fresh chopped parsley.
Remove the squash halves from the oven. Let them cool a bit in the pan. When they have cooled enough to handle, pour off the syrupy liquid (captured in the hollow) into a large measuring cup. Set aside.
Lower the heat in the oven to 350 degrees F.
Stuff each squash with the beef-mushroom filling.
Add the broth you made earlier to the maple syrup-olive oil mixture and mix well. Pour a little over the filling of each squash.
If the water has totally evaporated from the pan, add more- just an inch or two. Bake the squash for 25 to 30 minutes (or a bit longer if the ingredients have cooled), until piping hot- and the squash is tender.

Triple Ginger Cookies

noreply@blogger.com (Renee) — Sun, 21 Dec 2008 18:36:00 +0000

Triple Ginger Cookies

Recipe courtesy of Baking Obsession

INGREDIENTS

2 cups (9 oz) all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp salt
8 tbsp (1 stick; ¼-lb) unsalted butter, melted and just warm
¼ cup unsulfured mild or full-flavored molasses (I used organic blackstrap)
½ cup sugar
1/3 cup (2.3 oz) firmly packed brown sugar or light muscovado sugar
2 tbsp finely minced or grated fresh ginger root
1 large egg
¾ cup (4 oz) finely chopped crystallized ginger (1/4-inch dice)
About ½ cup Demerara or turbinado sugar for rolling

DIRECTIONS

Center an oven rack and preheat the oven to 350F. Line the baking sheets with parchment paper.
In a medium bowl, combine the flour, baking soda, ginger, cinnamon, allspice, and salt and whisk to combine. Set aside.
Combine the warm butter, molasses, both sugars, fresh ginger, and the egg in a large bowl and mix thoroughly. Add the flour mixture and chopped candied ginger and stir until incorporated. The dough will be soft.
Form the dough into 1-inch balls (1/2 oz of dough for each). Roll the balls in the Demerara sugar and place them 2 inches apart on the baking sheet. Bake, in batches (form the rest of the balls while the first batch is baking ), for 10 to 12 minutes, or until they puff up and crack on the surface and then begin to deflate in the oven. For chewier cookies, remove them from the oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer.
Slide the parchment sheets of cookies onto cooling racks or use an offset spatula to transfer the cookies, and cool completely. Stored in an airtight container, gingersnaps keep for several days.

The baking method is slightly adapted from Alice Medrich’s.

Candied Ginger

noreply@blogger.com (Renee) — Sun, 21 Dec 2008 18:32:00 +0000

Candied Ginger
Recipe courtesy of David Lebovitz

INGREDIENTS

1 pound (500g) fresh ginger, peeled
4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired
4 cups (1l) water
pinch of salt

DIRECTIONS

Slice the ginger as thinly as possible. It can't be too thin, so use a sharp knife.
Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.
Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)
Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.
Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they're somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.