Is Yummy

Pumpkin Brown Butter Cupcakes with Cinnamon Frosting

2014-10-07T08:53:00.003-07:00

INGREDIENTS:

Cake:

-¾ cup unsalted butter

-2 cups all-purpose flour

-1 ½ tsp. baking soda

-3 tsp. ground cinnamon

-1 tsp. ground ginger

-1 tsp. salt

-¼ tsp. allspice

-1 ½ cups granulated sugar

-½ cup firmly packed light brown sugar

-1 ½ cups pumpkin puree

-3 large eggs

-½ cup sour cream

Frosting:

~1 1/2 cups sugar

~1/4 cup all-purpose flour
~1 1/2 cups milk
~1/4 cup heavy cream
~1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
~1 teaspoon pure vanilla extract
~2 teaspoons cinnamon

DIRECTIONS:

Cake:

Preheat oven to 350 degrees. Line cupcake tins with papers.
Melt the butter in a saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns golden brown. Pour the browned butter into a small bowl and let stand until cool but not solidified.
In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt and allspice. Set aside.
In a large bowl, whisk 1 ½ cups of pumpkin puree with the granulated sugar, brown sugar, eggs and sour cream until well combined. Stir in the flour mixture until just combined. Whisk in the browned butter until well blended.
Divide batter between cupcake liners. Fill them about half full.
Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.

Frosting:

In a medium saucepan, whisk the sugar and flour together. Add the milk and heavy cream and cook over medium heat, whisking occasionally until the mixture comes to a boil and has thickened, about 20 minutes.
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, and then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Hot Caramel Apple Cider

2014-10-07T08:47:00.000-07:00

Ingredients:

-1/2 gallon fresh apple cider

-1/4 cup packed dark brown sugar

-1/4 cup caramel ice cream topping

-1 cup frozen whipped topping, thawed (or homemade)

Directions:

In a large saucepan, combine the cider, sugar, and caramel topping over medium-low heat. Simmer until hot and well blended, stirring frequently.

Healthy Protein Cinnamon Raisin French Toast

2014-05-02T10:36:00.001-07:00

NOTES:

This recipe can make 2-3 slices. If you are feeding many – just double everything.
You can use all egg whites but I use 2 eggs - good flavor, texture, and where all the nutrients are.
Can use any protein powder you want. I use vanilla flavor but chocolate could work.
I use freshly ground nutmeg, so amazing if you have this. Otherwise in the jar is just fine.
I LOVE Himalayan sea salt (brings out the flavor BIG time) but if you do not have this you can absolutely use salt.
Use any fruit you like. You could even add say blueberries to the egg mixture too so they warm up in the pan.
You can could even add a big dollop of Greek yogurt or your favorite nut butter too.

Servings: 1-2

Ingredients:

2-3 slices of Cinnamon Raisin Ezekiel Bread, recommended to keep this “light”
1/2 cup unsweetened vanilla almond milk, or use milk of choice
2 eggs, lightly beaten - or can use all egg whites
1 tsp pure vanilla extract
1 tbs of coconut sugar or a packet of Stevia, or sweetener of choice to taste
1 tbs of flaxseed, great nutty flavor or can use chia seeds
1/4 tsp freshly grated nutmeg
2 grinds of Himalayan sea salt or about 1/4 tsp salt
1 scoop of vanilla protein, can use any brand you like

For Topping:

Any fresh and organic fruit you like; I like fresh berries, a sliced apple or banana.
You can use maple syrup, or agave, or raw honey as well.
Also a BIG dollop of your favorite yogurt or nut butter would be excellent! Then I add just a dust of cinnamon as the very last step.

Directions:

In a med bowl mix the dry ingredients; protein powder, nutmeg, salt, flaxseed (or chia seeds), and coconut sugar (or sugar).
Next add in the 2 eggs, the almond milk (might need more), and vanilla extract. Whisk well until most clumps are gone. (You will have a few).
Place this mixture in a shallow bowl. Add one slice at a time. Let it soak up all the mixture. You can prick your fork a few times to let is soak in more. Flip and repeat.
Heat a pan over med heat. I use coconut oil, (or oil of choice) and when warmed; add the slice. Let cook for about 1-2 mins each side. NOTE: because of the protein powder it can burn easier than you would think so watch it.
Now repeat the process. Add the next slice of bread in the egg mixture. Coat both sides. Add more oil to the pan if needed and cook 1-2 mins each side. Remember to double this if you are making more than on serving.
Place on a plate. Add your fruit of choice. Sprinkle with a dust of cinnamon and drizzle maple syrup, agave, or honey over.

Banana Split-dillas

2012-08-14T14:13:00.000-07:00

Banana Split-dillas

INGREDIENTS:
vegan, serves 2-4

1 tortilla (I used sprouted grain)
2 Tbsp nut or seed butter
1/2 cup sliced fresh fruits (try seasonal berries, apples, grapes, dried fruit – and bananas of course!)
1/4 cup soy vanilla yogurt
swirl of soy whip on top

DIRECTIONS:

1. Warm tortilla just enough so that is becomes soft and pliable.
2. Slather in nut butter – it should melt easily due to the warm tortilla surface.
3. Layer in sliced fruit.
4. Pour yogurt over top.
5. Fold tortilla and slice into triangles.
6. Add optional whipped topping – a sprinkle of nuts or even a cherry on top to complete the fun.

Tomato and Farro Soup

2012-08-14T14:06:00.000-07:00

Tomato and Farro Soup

INGREDIENTS:

1 1/2 cups farro, rinsed
Fine grain sea salt
6 sprigs cilantro, stems and leaves separated
4 tablespoons olive oil
4 garlic cloves, sliced
2 fat leeks, white and light green parts only, rinsed well, halved lengthwise and thinly sliced
3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili flakes
3 1/4 pounds ripe tomatoes, cored and cut into wedges (or two 28 oz. cans of whole tomatoes with juices)
1 cup light coconut milk
1/2 cup slivered, blanched almonds, toasted
Additional cilantro leaves, chopped
Lemon wedges

DIRECTIONS:

Prepare the farro. Bring 4 1/2 half cups of water to a boil in a large pot. Add farro, 1 teaspoon sea salt and 6 cilantro stems, stirring to combine. Bring mixture back to a boil, reduce heat to low and simmer until farro is al dente (soft on the outside, some bite left on the inside, about 25 minutes). Drain farro and set aside.

Cook the aromatics and spices. Warm olive oil in a large, heavy-bottom pot over medium heat. Stir in sliced leeks and cook for 5 minutes. Add garlic and continue to cook until leeks are soft, but not caramelized (about 5 minutes more). Add curry powder, coriander, cumin, and chili flakes, stirring to combine. Cook until spices are fragrant (about 1 minute). Stir frequently to keep the spices from burning on the bottom of the pot.

Cook the tomatoes. Add tomato wedges and 6 cups of water, then bring mixture to a boil. Reduce heat to low and simmer until tomatoes are fall-apart tender (about 30 minutes). Blend tomatoes into the soup until smooth using an immersion blender or in batches with a regular blender. Add half of the farro and blend until the grains are broken down and the texture is somewhat chunky. Stir in the remaining farro and season to taste with sea salt.

Garnish and serve. Ladle soup into bowls and top with coconut milk. Finish with a sprinkling of toasted almonds and chopped cilantro. Serve with lemon wedges.

Pasta with Tomatoes and Kale

2012-07-28T12:14:00.000-07:00

Pasta with Tomatoes and Kale

INGREDIENTS:

4-6 servings your favorite pasta
2 small or 1 large zucchini, chopped
2-3 cups tomatoes, halved or chopped
1 bunch kale
1 can pinto beans
olive oil
basil, salt, pepper, or other herbs to taste

DIRECTIONS:

Cook your pasta. When done, toss with a little oil to prevent it sticking to itself. Add a little oil to a large pan and add the zucchini. Saute for a few minutes. Add the pinto beans and kale. Cover, lower heat, and cook for a few minutes, until kale has began to wilt. Add veggies & beans to pasta. Add tomatoes to pasta. Toss. Add basil, salt, more olive oil if you want it, and pepper to taste. Enjoy!

Meatball Pizza

2012-07-28T12:10:00.000-07:00

Meatball Pizza

INGREDIENTS:

For the meatballs

1 large slice stale white bread, crust removed
1/3 cup warm water
4 ounces ground veal or beef, very cold
3 ounces sweet or hot Italian sausage, very cold, casing removed
1 small garlic clove, minced
1 tablespoons minced fresh flat-leaf parsley
1 large egg white, lightly beaten
2 ounces Parmigiano-Reggiano, finely grated
Salt and freshly ground black pepper

For the pizza

1 tablespoon olive oil, plus more for shaping and brushing
1 small yellow onion, diced
Salt
1 ball Semolina Pizza Dough, at room temperature
3/4 cup Simple Pizza Sauce
4 ounces whole-milk, low-moisture mozzarella cheese, shredded

DIRECTIONS:

Make the meatballs
1. Place the bread and warm water in a bowl. Let stand, turning the bread occasionally to thoroughly moisten it, for 10 minutes.
2. Line a rimmed baking sheet with parchment paper. Squeeze the bread gently to remove some–actually, most–of the water. Discard the water. Tear the bread into 1-inch chunks and toss them into a large bowl. Add the veal or beef, sausage, garlic, parsley, egg white, half of the Parmigiano-Reggiano, 1⁄4 teaspoon salt, and pepper to taste and mix thoroughly with moistened hands. Form the meat mixture into 10 balls. Place the meatballs on the baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight.
3. Place a pizza stone on a rack in the lower third of the oven and preheat to 450°F (232°C). Let the pizza stone heat for 45 to 60 minutes.
4. Remove the plastic wrap from the meatballs and place the baking sheet directly on the pizza stone. Bake until golden brown, about 15 minutes. Let the meatballs cool slightly and then cut each one in half.
Make the pizza
5. Meanwhile, in a skillet over medium heat, warm the 1 tablespoon olive oil. Add the onion, season lightly with salt, and sauté until softened, about 8 minutes.
6. Place a large sheet of parchment paper on a pizza peel or baking sheet turned upside down and place the ball of dough in the center. Coat your fingers with olive oil and press the dough from the center outward into a 12-inch round with a slightly raised edge. (If the dough springs back when you try to shape it, cover it with a clean kitchen towel and let it rest for a few minutes, then try again.) Patience is the key here, as the thinner the dough is, the crisper the crust will be. Cover the finished dough round with a clean kitchen towel and let rise for 15 minutes.
7. Lightly brush the raised edge of the dough with olive oil. Spread the tomato sauce over the dough, leaving a 1⁄2-inch border uncovered. Scatter the onion over the sauce. Arrange the halved meatballs on top. Sprinkle with the mozzarella and season to taste with pepper. Carefully slide the pizza-topped parchment paper from the peel or baking sheet onto the hot pizza stone (or overturned cast-iron skillet). Bake until the crust is golden brown and the cheese is bubbling, 9 to 12 minutes.
8. Using the pizza peel or baking sheet, remove the pizza from the oven and transfer it to a cutting board. Let stand for 2 minutes, sprinkle with the remaining Parmigiano-Reggiano, and then slice and serve.   

Get more deliciousness at Meatball Pizza Recipe | Leite's Culinaria

Grilled Kale Salad With Yogurt Dressing and Hazelnuts

2012-07-24T14:10:00.000-07:00

Grilled Kale Salad With Yogurt Dressing and Hazelnuts

INGREDIENTS:

1 cup Greek yogurt
1 shallot, minced
1 clove garlic, minced
10 mint leaves, chopped
1/4 cup plus 3 tablespoons extra virgin olive oil, divided
3 to 4 tablespoons red wine vinegar, or to taste
Zest of 1/2 a lemon
1-2 tablespoons lemon juice
Salt
Freshly ground pepper
1/2 cup raw hazelnuts (skin on)
2 bunches Russian or curly kale, stems removed
1 handful of halved cherry tomatoes

DIRECTIONS:

Preheat oven to 500°.

To prep the kale. First soak both bunches in a sink-ful of water for 10-15 minutes so the bugs and dirt fall to the bottom. Then take each stalk out one at a time, and holding the bottom of the inner rib, pull your other hand up the stalk to quickly strip the leaves from the rib. So much easier than slicing the leaves away from the rib one at a time! I will never go back.

For the dressing. Add the yogurt, shallot, garlic, mint, 1/4 cup of olive oil, and red wine vinegar to a bowl and whisk together. Then add a pinch of sea salt and pepper and taste. Add more as you like. This makes almost double the amount of dressing you need for one recipe. But you won’t be sorry because it’s delicious on anything.

For the hazelnuts. Toast the whole nuts in the oven or toaster oven until they are nice and golden and the skins are cracking. Dump them onto one half of a damp kitchen towel and fold the other half over the top so the nuts are covered. Roll the nuts between the towel with your hands until the skins come off. Yay! ANOTHER great kitchen tip. I love this one almost as much as the kale. Chop hazelnuts loosely.

For the kale. Lay the kale onto a large cookie sheet. Drizzle with remaining olive oil, sprinkle with sea salt and toss as best you can with your hands. Put the kale into your super hot oven, preferably under the broiler (once it’s had a chance to wilt a bit). The kale will cook super fast and it’s totally fine if a few leaves get burned. Turn the leaves as they cook so that all pieces are nicely wilted.

Arrange the kale on a platter. Sprinkle nuts and tomatoes over the top. Drizzle dressing generously. Top with lemon zest, lemon juice, sea salt and a few grinds of pepper.

Thai Turkey Burgers with Peanut Sauce

2012-07-24T14:07:00.000-07:00

Thai Turkey Burgers with Peanut Sauce

INGREDIENTS:
Makes 4 burgers

1 lb 99% fat-free lean ground turkey breast (I used Jennie-O)
1/2 cup shredded carrot
1/2 cup finely chopped broccoli
3 Tablespoons chopped cilantro
1 green onion, sliced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
4 buns (I toasted Arnold Sandwich Thins)
baby spinach leaves
For the peanut sauce:
3 Tablespoons smooth peanut butter
1 Tablespoon rice vinegar
1 Tablespoon soy sauce
1 Tablespoon water
1 clove garlic
1 teaspoon sesame oil
1 teaspoon chili garlic sauce (could use siracha)
1 teaspoon honey
1/4 teaspoon ground ginger

DIRECTIONS:

1. Create peanut sauce by combining peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, chili garlic sauce, honey and ground ginger in a food processor or blender. Blend until very smooth. Reserve 2 Tablespoons + 2 teaspoons and set aside.

2. Combine remaining peanut sauce with turkey, carrots, broccoli, green onion, cilantro, salt and red pepper flakes in a large bowl. Mix well and form into 4 patties. Heat a large skillet over medium-high heat and spray with non-stick spray. Cook patties for 3-4 minutes on one side, then spray the top with more non-stick spray. Flip and cook for 3-4 more minutes or until burgers are no longer pink in the middle.

3. Place a burger patty on each bun and top with 2 teaspoons of the reserved peanut sauce. Add baby spinach for crunch and serve.

Black and White Cupcakes

2012-07-15T12:04:00.000-07:00

Black and White Cupcakes

INGREDIENTS:

8 ounces cream cheese, softened
1 large egg, at room temperature
1/3 cup plus 1 cup granulated sugar
1 cup miniature chocolate chips
1 & 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners.

Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.

In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.

Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 22 to 28 minutes, until the tops spring back lightly when touched.

Cool in pans for 10 minutes. Remove to wire racks to cool completely.

Makes about 24 cupcakes.

Salted Caramel Chocolate Shortbread Bars

2012-07-13T12:45:00.000-07:00

Salted Caramel Chocolate Shortbread Bars

INGREDIENTS:
Yield about 5 dozens
For the shortbread layer:

2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
½ cup sugar

For the caramel layer:

1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
4 tbsp. light corn syrup
2 (14 oz.) cans sweetened condensed milk

For the chocolate layer:

8 oz. semisweet or bittersweet chocolate, finely chopped
1 tsp. light corn syrup
½ cup (1 stick) unsalted butter, cut into pieces
Fleur de sel or sea salt, for sprinkling

DIRECTIONS:

To make the shortbread layer, preheat the oven to 325° F. Line a 9 x 13-inch baking pan with parchment paper. In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside. In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes. With the mixer on low speed blend in the dry ingredients just until incorporated. Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan. Bake 15-18 minutes or until golden. (If the crust puffs up a bit while baking, just gently press it down while it is cooling.) Transfer the pan to a wire rack and let cool completely.

To make the caramel layer, combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer, stirring constantly. Continue simmering and stirring until the mixture turns an amber color and thickens slightly. Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set. (I chilled at this stage to ensure that the caramel layer would not melt when the warm chocolate was added.)

To make the chocolate glaze, combine the chocolate, corn syrup, and butter in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Pour evenly over the caramel layer and use an offset spatula to smooth the top. Allow to cool for a minute or two and then sprinkle with fleur de sel. Chill, covered, until ready to slice and serve.

Mint Chocolate Chip Cupcakes

2012-07-11T11:06:00.000-07:00

Mint Chocolate Chip Cupcakes

INGREDIENTS:
For the Cupcakes

1 (18.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water
1 1/2 cups Andes Crème de Menthe baking chips

For the Frosting

4 sticks (2 cups) unsalted butter, room temperature
1.5 pounds (28 ounces) confectioners' sugar, sifted
2 teaspoons pure vanilla extract
3-4 tablespoons heavy cream
green gel dye
1/4 teaspoon pure peppermint extract
2 ounces semi sweet chocolate, melted and cooled
2 tablespoons unsweetened cocoa powder
mini chocolate chips

DIRECTIONS:

1. Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Mix on medium speed for about 2 minutes until all ingredients are well combined and the batter is smooth. Stir in the Andes Crème de Menthe baking chips.

3. Using a large scoop distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-23 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.

2.Turn the mixture down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and heavy cream. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.

4. Remove half of the frosting from the mixer bowl and set aside. Add a tiny amount of green gel dye to the remaining frosting (I used Wilton Leaf Green). Turn the mixer on and fully incorporate the dye. Slowly add more dye until you achieve a nice minty green color. Stir in peppermint extract.

5. Remove the mint frosting from the mixing bowl and set aside. Add the other half of the frosting back into the bowl of your stand mixer. Add in the cooled, melted chocolate and cocoa powder. Mix until fully incorporated.

6. For the two-toned effect, I used this method from GoodLife Eats. You can also carefully layer the two colors into the piping bag, but I find Katie's method to be much easier and cleaner.

7. Pipe the frosting onto the cooled cupcakes and garnish with mini chocolate chips.

Notes:

- Mint Chocolate Cupcakes are best served the day they are made. However, they will keep in an airtight container within the refrigerator for up to 2 days. Remove to room temperature one hour before serving.

Bread Thickened Sicilian Tomato-Basil Soup

2012-07-10T13:37:00.000-07:00

Bread Thickened Sicilian Tomato-Basil Soup

INGREDIENTS:
Serves 3-4

2 1/4 cup water
10 scallions, white and green parts both chopped and separated
3 cloves garlic, minced
4 tomatoes, chopped
1/4 balsamic vinegar
20 basil leaves, 3/4 shredded and 1/4 left whole for garnish
1/4 tsp cayenne pepper
2 cups vegetable broth
salt and pepper to taste
8 oz. Italian bread, torn into small pieces

DIRECTIONS:

In large pot, heat 1/4 cup water over medium heat. Add the garlic and cook 3 minutes. Add the white part of the scallions, tomatoes, balsamic vinegar, shredded basil and cayenne pepper. Cook over medium high heat for 10 minutes, stirring often. Add the broth, 2 remaining cups of water, salt, pepper and bring to a boil. Stir in the pieces of bread, reduce the heat to medium low, and cook an additional 5 minutes. Stir in the remaining scallion parts and cover the cooking pot with a lid. Turn off the heat and let stand for 20 minutes before serving. Garnish with basil leaves.

Double Chocolate Banana Muffins

2012-07-10T09:12:00.000-07:00

Double Chocolate Banana Muffins

INGREDIENTS:

1 cup all-purpose flour
1/3 cup cocoa powder
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 large banana
1/2 cup sour cream
1 large egg
1/2 cup brown sugar
1/4 cup canola oil
1 tsp. vanilla extract
1/2 cup semisweet chocolate chips.

DIRECTIONS:

Preheat oven to 350 degrees F. Grease a muffin tin. I used a jumbo muffin tin. This recipe will make 12 regular-size muffins or 6 jumbo muffins.
In a medium bowl, combine flour, cocoa, baking powder, baking soda, salt, and cinnamon.
In a bowl of a mixer, whisk banana and sour cream together until combined. Add egg, brown sugar, oil, and vanilla extract, and whisk to combine. Fold in the flour mixture until just combined. Fold in chocolate chips. Fill each muffin tin a 1/3 of the way full.
Bake for 15-20 minutes until the tops of the muffins spring back, or a tooth pick inserted into the center of the muffin comes out clean.

Miniature Blueberry Cheesecakes

2012-07-10T08:49:00.002-07:00

Miniature Blueberry Cheesecakes

INGREDIENTS:

8 ounces cream cheese, at room temperature
3/4 cup sugar
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1 pint blueberries
24 vanilla wafer cookies

DIRECTIONS:

In a food processor pulse cream cheese, sugar, zest and vanilla to combine. Add blueberries and pulse until mixed.
Cut 24 small rounds of waxed paper and fit each into a cup of a 24-cup miniature muffin tin. Divide blueberry mixture among cups, spooning in mixture on top of waxed paper. Gently smooth with an offset spatula or back of a teaspoon. Place 1 vanilla wafer, flat side up, on top of each cup, pressing gently to adhere. Cover with plastic and refrigerate for at least 2 hours or overnight.
To remove cheesecakes, run a warm, thin knife around each, then slide tip of knife under and lift out.

Grilled Eggplant, Goat Cheese, and Sun-dried Tomato Burger

2012-07-09T12:12:00.000-07:00

Grilled Eggplant, Goat Cheese, and Sun-dried Tomato Burger

INGREDIENTS:
Serves 4

12 oz goat cheese log
3 tablespoons flour
salt and fresh ground black pepper
2 eggs, beaten for egg wash
1 1/2 cups panko crumbs
vegetable or sunflower oil for frying
4 thick slices eggplant
olive oil for brushing
4 plain or sourdough burger buns (I bought pretzel buns from Trader Joe’s – yum)
1/2 cup sun-dried tomatoes in olive oil
1 cup arugula
balsamic vinaigrette
1/2 cup spicy tomato relish (see below for recipe)

DIRECTIONS:

Divide the goat cheese log into four equal parts – mold into patty shapes carefully so the cheese doesn’t crumble apart. Mix flour, salt, and pepper in a shallow, wide dish. Coat cheese in the following order: dip into flour and cover both sides. Dip into egg wash and then into the panko crumbs. Press panko crumbs into goat cheese firmly. Dip into egg wash a second time and again into the panko. It is important to double coat to prevent the cheese from oozing into the fryer oil. Chill cheese patties in the refrigerator for at least 30 minutes.

Heat oil in a large saucepan over medium heat to 350 degrees F.

Heat a cast iron pan grill until very hot, brush eggplant slices with olive oil, and grill them until cooked to a golden color, about 3 minutes on each side. (I cheated and used my roommate’s panini press.)

Fry the goat cheese burgers for 3-4 minutes until golden, then drain well on paper towels. Toast the burger buns on both sides.

Toss the arugula with 1 tablespoon balsamic vinegar, 1/4 cup olive oil, salt, and fresh-ground black pepper.

Assemble burgers by topping the base with the eggplant, sun-dried tomatoes, goat cheese burger, tomato relish, and arugula. Serve with leftover relish.

Spicy Tomato Garlic Relish

Aubergine & Green Bean Curry

2012-07-08T12:47:00.000-07:00

Aubergine & Green Bean Curry

INGREDIENTS:
Serves 6 - 8

Sunflower oil, for frying
5 aubergines, sliced into long wedges
400ml coconut milk
300ml roast tomato passata
300g green beans

For the curry paste

6 garlic cloves, roughly chopped
5-6 shallots, roughly chopped
2 thumb-sized pieces of ginger, roughly chopped
4 hearts of lemongrass, chopped
5 green chillies, deseeded and roughly chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric

For the raita

3 tsp mango chutney
8 tbsp plain yogurt
Fresh coriander, to garnish

DIRECTIONS:

Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.
Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.
In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.
Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.
Make the raita by stirring the chutney into the yogurt, sprinkle over a little coriander and serve alongside the curry with some naan breads or rice.

Vegetarian Nachos

2012-07-07T12:44:00.000-07:00

Vegetarian Nachos

INGREDIENTS:

5.5 ounce bag of Food Should Taste Good or other sturdy chips (super thin ones can break when you pile up the nachos)
6 ounces freshly shredded cheddar cheese
1 avocado
1 medium-sized plum tomato, cut in a 1/4-inch dice
juice of 1 lime
1 clove garlic, minced with 1/2 teaspoon kosher salt
1/2 cup refried beans or mashed black beans

DIRECTIONS:

Preheat over to 375°F. Scatter the chips in one layer on a parchment-lined baking sheet. Sprinkle the cheese on top. Dollop large spoonfuls of refried beans across the cheese-covered chips.

Bake for 10-15 minutes, until the cheese is melted and oozing.

While the cheese is melting, mash the avocado in a small bowl with 1/2 the minced garlic and half the lime juice. Taste for salt, adding more as needed. Add the rest of the garlic to a small bowl with the diced tomato. Squeeze on the rest of the lime juice and mix. Taste for salt, adding more as needed.

Lift about a quarter of the chips onto a large serving platter. Dollop with mashed avocado and sprinkle with the diced tomatoes. Place another layer of the chips and dollop with more avocado and tomatoes. Repeat until you’ve used up all the chips, and finish with tomatoes and avocado. Eat as soon as possible.

Zucchini Gratin with Salsa Verde

2012-07-06T13:20:00.000-07:00

Zucchini Gratin with Salsa Verde

INGREDIENTS:
Salsa Verde:

1 teaspoon fresh oregano
1/4 cup coarsely chopped mint
1 cup coarsely chopped parsley
1 small clove garlic
1 anchovy
1/2 cup olive oil
1 tablespoon capers, drained
1 tablespoon lemon juice
1/2 teaspoon kosher salt
Black pepper to taste

Gratin:

2 pounds zucchini
1 1/2 cup fresh breadcrumbs
3 tablespoons unsalted butter
1/2 cup sliced shallot
1 teaspoon minced garlic
1 tablespoon fresh thyme
1 1/2 cups grated Gruyere cheese

DIRECTIONS:

- Heat the oven to 400 degrees. Cut the squash into 1/8-inch-thick slices. Toss the slices in a large bowl with 1 teaspoon kosher salt, and let sit for 30 minutes.

- Meanwhile, using a food processor, grind the herbs, garlic and anchovies and half of the oil to a paste. Transfer the mixture to a bowl.

- Gently pound the capers until they’re partially crushed and add them to the herbs. Stir in the remaining oil, the lemon juice, salt and black pepper. Taste for balance and seasoning.

- Place the breadcrumbs in a bowl. Heat the butter in a small saute pan over medium heat for a few minutes, until it browns and smells nutty. Pour the brown butter over the breadcrumbs, being sure to scrape all the brown bits into the bowl with a rubber spatula. Wait a minute or so for the butter to cool, and toss well. Set aside.

- Drain the squash well and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, 1/2 cup of the salsa verde, and some pepper. Toss to combine, and add the cheese and half the butter-coated breadcrumbs. Toss again, and taste for seasoning.

- Place the squash in a 9-by-9-inch gratin dish. Scatter the remaining breadcrumbs over the top, and bake 40 to 45 minutes, until the squash is tender and the top is crisp.

Reduced Fat Alfredo Sauce

2012-07-05T23:09:00.002-07:00

Reduced Fat Alfredo Sauce

INGREDIENTS

1 cup 1% low-fat milk
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3 tablespoons Parmesan cheese
1/2 teaspoon minced garlic
1 dash pepper

DIRECTIONS:

Melt butter in sauce pan on stove top with medium heat.
Gradually whisk in flour. This will create a yellow paste.
Gradually add milk, whisking until incorporated and no lumps are present.
Continue to whisk until hot. Usually 3-5 minutes. The longer you cook the base (without the cheese) the thicker the sauce will be.
Add Parmesan slowly, again whisking until incorporated.
Add crushed garlic and pepper.
Cook for 2 minutes or until cheese is melted.
Remove from heat.

About 1/4 of a cup of this sauce is 91 calories, and if you’re like me and don’t like your pasta to be overly drenched in sauce, this recipe is perfect.

Chocolate Peanut Granola Bars

2012-07-04T08:35:00.002-07:00

Chocolate Peanut Granola Bars

INGREDIENTS:

1 2/3 cup rolled oats (GF certified)
1/3 cup brown rice flour
1 cup chocolate chips
1 cup peanuts
1/3 cup honey
1/3 cup peanut butter
1/3 cup brown sugar
6 tbsp butter

DIRECTIONS:

Preheat the oven to 350F. Combine oats, flour, nuts, chocolate in a mixing bowl. Melt the butter in a measuring cup and mix in honey and sugar. Combine it with the dry ingredients and then mix in the peanut butter. Grease a 9x9 baking tray. Press the mixture down in the pan firmly. Bake for 25 minutes. Put it in the fridge and let it cool for at least 30 minutes before cutting. Makes 12 bars.

We made these because Marina really just wanted a regular granola bar. Not a protein bar, not an energy bar, just a nice chunk of granola in an easy to eat bar. And oh, do they fit the bill. They’re also infinitely flexible when it comes to the ingredients. While we used one cup each of peanuts and chocolate chips, the important part is that it’s about two cups of delicious stuff. You can substitute in any sort of dried fruit or nuts to get the perfect bar.

Fava Bean Timbale

2012-07-04T08:33:00.000-07:00

Fava Bean Timbale

1 cup fresh fava beans - shelled and peeled
1 cup fresh corn kernels
2-3 tablespoons chopped fresh tarragon (optional)
2 medium cucumbers - peeled, seeded and cubed
1 cup purple cabbage - finely shredded
lime
8-10 radishes - cubed
handful cilantro leaves
3 tablespoons chives - finely chopped
2 tablespoons sesame seeds - unhulled and optionally toasted
zest of 1 orange - optional
sea salt and freshly ground black pepper

I used raw fava beans in this recipe, but you can also blanch the shelled beans in boiling water for a minute before peeling them. Chop fava beans into 2-3 pieces each. Mix them with corn kernels, tarragon, and a generous pinch of coarse sea salt, leave to soften.
Place the cucumbers in a colander, sprinkle with salt and leave to release juices. Mix cabbage with a pinch of salt and a squeeze of lime juice, massage for a couple minutes with your hands and set aside.

Vanilla Balsamic Vinaigrette

4 tablespoons olive oil
1/2 tablespoon each balsamic and apple cider vinegar
seeds of 1 vanilla bean
1 tablespoon freshly squeezed orange juice
1/2 tablespoon freshly squeezed lime juice
drop of sesame oil (optional)
sea salt and pepper

Whisk all the ingredients together in a small bowl.

ASSEMBLY

In a bowl, combine all the vegetables with the cubed radishes and the rest of the timbale ingredients. Pour in about one third of the vinaigrette, mix to incorporate. If making a timbale, place the ring mold of the size you like (I used 2 1/4-inch in height and 3 3/4 in diameter) on a plate and pack the salad inside the mold. Place a jar filled with liquid on top and let it stand for 10-15 minutes. Carefully remove the mold and repeat the process to make more timbale. Drizzle with remaining dressing, garnish with chives and sesame seeds. Serve with microgreens or any fresh salad greens.

Lobster Rolls

2012-07-04T08:13:00.000-07:00

Lobster Rolls

INGREDIENTS:

1 tablespoon butter, softened
4 hot dog buns or kaiser rolls, split
4 lettuce leaves
1 1/2 pounds cooked and cubed lobster meat
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
1 dash hot pepper sauce (e.g. Tabasco™)
2 green onions, chopped
1 stalk celery, finely chopped
salt and pepper to taste
1 pinch dried basil, parsley or tarragon

DIRECTIONS:

Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

Source: Lobster Rolls

Fresh Cherry + Dark Chocolate Chunk Scones

2012-07-03T08:53:00.000-07:00

Fresh Cherry + Dark Chocolate Chunk Scones

INGREDIENTS:
makes about 16 scones

3 1/4 cups flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups cold butter, cut into pieces
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 cups fresh cherries, pitted and chopped
6 ounces high-quality dark chocolate, chopped
melted butter for brushing

DIRECTIONS:

Preheat oven to 425 degrees.

In large bowl, combine flour, sugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla, just somewhat combining, then fold in chocolate and cherries. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently, adding a bit more flour if sticky.

Divide in half and pat into 7 inch round circles. Brush each dough round with melted butter. Cut into 6 or 8 wedges, or use a biscuit cutter to make smaller rounds.

Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds). Top with fresh cherry glaze!

Fresh Cherry Glaze

1 cup fresh cherries, pitted and chopped
2 teaspoons water
1/4 teaspoon vanilla extract
1 1/2 cups of powdered sugar

Add cherries and water to the bowl of a food processor, blending until smooth (or almost smooth). Transfer puree to a large bowl, add in vanilla, then stir in powdered sugar. The amount of sugar you need to add is highly dependent on how juicy your cherries are. Ideally, you want a runny glaze. If the glaze seems TOO runny, add more sugar, whisking continuously until smooth. If it seems too thick, add in more water one tiny drop at a time, whisking constantly. Drizzle on top of scones while warm, and grate additional chocolate on top if desired.

Raspberry Almond Cake

2012-07-03T08:50:00.000-07:00

Raspberry Almond Cake

INGREDIENTS:
(makes 1-9inch bundt cake)

6 cups almond flour ( I used Honeyville, if you use Bob's Red Mill brand the texture will be slightly more crumbly)
1 tsp salt
1 tsp baking soda
6 eggs
1 cups ghee, or oil of our choice
3/4 cups honey
2 tsp pure almond extract
1 pint fresh raspberries

DIRECTIONS:

Preheat oven to 350F. Grease a 9inch bundt pan.

Combine dry ingredients into a bowl. Whisk wet ingredients in a separate bowl then add to dry ingredients until a smooth batter has formed.

Gently fold in raspberries into batter and pour into greased pan. Bake for 1 hour or until a toothpick or knife comes out clean when inserted into the middle. After 30 minutes of baking place a sheet of tin foil over pan to prevent the cake from getting to brown (almond flour browns very easily).

Remove from oven and let cool in the pan for 30 minutes. Flip cake onto a cake stand or plate and drizzle with glaze.

Coconut Butter Glaze

1 cup coconut butter
1 TBS honey

Combine honey and coconut butter into a bowl. Place into the warm oven until the coconut butter soften significantly. Once it has softened to a pourable consistency drizzle over cooled cake and serve.