The Players
For the Pumpkin Cake
1 c pumpkin puree
1 c almond butter
1/2 c raw honey
2 eggs (from pastured hens!)
1 1/2 t baking powder
1/2 t baking soda
1 t vanilla extract
1 t cinnamon
1/4 t nutmeg
1/4 t cloves
For the Cinnamon Icing
1/4 c coconut butter
1/4 c coconut oil
1/4 c raw honey
1 t cinnamon
The How-To
For the Pumpkin Cake
Preheat your oven to 350F.
In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven safe baking dish (I suspect you could squeeze 12 cupcakes out of this recipe if you use a muffin tin). Bake until completely cooked through, about 30 minutes.
For the Cinnamon Icing
In a mixing bowl, combine all ingredients and use either your mixing blade attachment or a whisk to beat the ingredients until fluffy.
Once the pumpkin cake has cooled, cut it into 9 squares and remove from the pan. Now…if the cake isn’t completely, 100%, no doubt in your mind, cool you are not allowed to proceed. I’m telling you, if your cake isn’t cool, the icing will just slide right off into a pile of goopiness and all will be wasted. If you haven’t experienced what disastrous-ness comes from not heeded the above warning, you only need try it one time to learn.
Use a small offset spatula or a spoon and drizzle the frosting over the top.
Store the Pumpkin Cake Bars you haven’t immediately annihilated in the fridge. The icing will harden in the fridge, let it come to room temp if you’d like it soft. If you’d like it softer, faster (for the impatient types, like myself) the frosting will melt beautifully if you stick the cake bar in the microwave for 30-45 seconds. Goes great with your morning coffee or tea!
Monday, November 1, 2010
Friday, October 22, 2010
No-Churn Ice Cream Recipe: Honey Cinnamon
The Players
4 C. cream from grass-fed cows (raw is best!)
2 C. plain yogurt
4 egg yolks (from pastured hens)
1/2 C. raw honey
1 T. ground cinnamon*
The How-To
1. Begin by whisking the yogurt, egg yolks, honey, and cinnamon together until smooth.
2. In a separate bowl, whip your cream until medium peaks form.
3. Gently fold the yogurt mixture into the whipped cream.
4. FREEZE for at least 6 hours before serving. ENJOY your tantalizing, delicious, super-easy, no-churn ice cream!
I just read an interesting tip from Sarah at The Healthy Home Economist. She says that you can add a couple tablespoons of vodka to the ice cream mixture before freezing to improve scoopability straight out of the freezer.
4 C. cream from grass-fed cows (raw is best!)
2 C. plain yogurt
4 egg yolks (from pastured hens)
1/2 C. raw honey
1 T. ground cinnamon*
The How-To
1. Begin by whisking the yogurt, egg yolks, honey, and cinnamon together until smooth.
2. In a separate bowl, whip your cream until medium peaks form.
3. Gently fold the yogurt mixture into the whipped cream.
4. FREEZE for at least 6 hours before serving. ENJOY your tantalizing, delicious, super-easy, no-churn ice cream!
I just read an interesting tip from Sarah at The Healthy Home Economist. She says that you can add a couple tablespoons of vodka to the ice cream mixture before freezing to improve scoopability straight out of the freezer.
Sunday, October 17, 2010
tacos de lengua
2 pounds beef tongue
2 to 3 quarts water
1 small white onion, quartered
1 carrot, peeled and cut into 4 pieces
1 celery rib, cut into 4 pieces
1 guajillo chile, torn into pieces
4 bay leaves
1 whole clove
1 1/2 teaspoons salt
2 teaspoons black peppercorns
2 tablespoons extra virgin olive oil
1 medium red onion, diced
1 to 2 jalapeno chiles, stemmed, seeded if desired, and diced
Salt and freshly ground black pepper, to taste
8 4- to 6-inch corn tortillas, warmed*
Garnishes:
Chile de arbol salsa or your favorite salsa
Avocado slices
Chopped cilantro
Lime wedges
1. Place tongue in a medium saucepan with enough water to cover. Add white onion, carrot, celery, guajillo chile, bay leaves, clove, salt, and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer tongue to a cutting board, cover with a damp towel, and set aside to cool. Strain and reserve the stock for another use. When cool, peel and discard skin of the tongue. Cut meat into 3- by 1/2-inch julienne strips.
2. Heat olive oil in a large sauté pan over medium-high heat. Sauté the red onion until well browned, about 10 minutes. Stir in jalapeno and sauté 2 minutes longer. Then add the tongue, and sauté until lightly browned. Taste and adjust seasoning with salt and pepper to taste.
3. Place warm tortillas on a work surface. Line each with sautéed tongue mixture. Serve immediately, topped with salsa, avocado slices, cilantro, and a squeeze of lime.
2 to 3 quarts water
1 small white onion, quartered
1 carrot, peeled and cut into 4 pieces
1 celery rib, cut into 4 pieces
1 guajillo chile, torn into pieces
4 bay leaves
1 whole clove
1 1/2 teaspoons salt
2 teaspoons black peppercorns
2 tablespoons extra virgin olive oil
1 medium red onion, diced
1 to 2 jalapeno chiles, stemmed, seeded if desired, and diced
Salt and freshly ground black pepper, to taste
8 4- to 6-inch corn tortillas, warmed*
Garnishes:
Chile de arbol salsa or your favorite salsa
Avocado slices
Chopped cilantro
Lime wedges
1. Place tongue in a medium saucepan with enough water to cover. Add white onion, carrot, celery, guajillo chile, bay leaves, clove, salt, and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer tongue to a cutting board, cover with a damp towel, and set aside to cool. Strain and reserve the stock for another use. When cool, peel and discard skin of the tongue. Cut meat into 3- by 1/2-inch julienne strips.
2. Heat olive oil in a large sauté pan over medium-high heat. Sauté the red onion until well browned, about 10 minutes. Stir in jalapeno and sauté 2 minutes longer. Then add the tongue, and sauté until lightly browned. Taste and adjust seasoning with salt and pepper to taste.
3. Place warm tortillas on a work surface. Line each with sautéed tongue mixture. Serve immediately, topped with salsa, avocado slices, cilantro, and a squeeze of lime.
Friday, August 20, 2010
bacon tomato cappelini
2 packages (16 Oz. Package) Bacon, Naturally Flavored
½ cups Bacon Grease, From The Bacon You're Cooking
2 cans (28 Oz. Cans) Diced Tomatoes, Nothing Added
½ cups Chopped Fresh Basil
2 cloves Fresh Garlic, Minced
1 bunch Chopped Green Onions
2 teaspoons Salt, Optional
1 box (16 Oz. Box) Capellini Or Angel Hair Pasta
Preparation Instructions
Fry bacon in a large frying pan, making sure it’s cooked thoroughly but not too crispy. Drain cooked bacon on paper towels, but don’t throw away the grease in the pan! You want to reserve 1/2 cup bacon grease. Dump the rest of the bacon grease out, then put the skillet back on the stove without cleaning it. Trust me. When the bacon is cool, use your fingers to tear it into small pieces. (Please, don’t ever use store bought bacon bits in this recipe.) Set your cooked, crumbled bacon aside.
Now, open your tomato cans and dump them into a large bowl. Throw in the chopped fresh basil and stir. You want to be able to see the basil, distributed evenly in the tomatoes, so if you have to add more, you can. Set this bowl aside and let the flavors mingle while you do the next step.
Dice your garlic, and chop your green onions. Pour your 1/2 cup of bacon grease back into the skillet and heat it to medium. Throw in and saute your garlic and onions. When they’re getting a nice tan from the color of the bacon grease, add your bacon. On low heat, saute the bacon together with the garlic and onions for around ten minutes. When you start getting high from the smell in your kitchen, pour in the bowl of tomatoes and basil. Stir together really well, bring to a boil and then cover and simmer 20 minutes, stirring occasionally. Taste and add salt if necessary.
Meanwhile, in a large pot, cook your pasta according the directions on the package. Drain noodles and set aside. Right before serving, in a very large bowl, add the bacon/tomato sauce to the noodles and mix well.
This stuff is also pretty amazing reheated the next day. I usually just pop it into the microwave for a minute or two.
½ cups Bacon Grease, From The Bacon You're Cooking
2 cans (28 Oz. Cans) Diced Tomatoes, Nothing Added
½ cups Chopped Fresh Basil
2 cloves Fresh Garlic, Minced
1 bunch Chopped Green Onions
2 teaspoons Salt, Optional
1 box (16 Oz. Box) Capellini Or Angel Hair Pasta
Preparation Instructions
Fry bacon in a large frying pan, making sure it’s cooked thoroughly but not too crispy. Drain cooked bacon on paper towels, but don’t throw away the grease in the pan! You want to reserve 1/2 cup bacon grease. Dump the rest of the bacon grease out, then put the skillet back on the stove without cleaning it. Trust me. When the bacon is cool, use your fingers to tear it into small pieces. (Please, don’t ever use store bought bacon bits in this recipe.) Set your cooked, crumbled bacon aside.
Now, open your tomato cans and dump them into a large bowl. Throw in the chopped fresh basil and stir. You want to be able to see the basil, distributed evenly in the tomatoes, so if you have to add more, you can. Set this bowl aside and let the flavors mingle while you do the next step.
Dice your garlic, and chop your green onions. Pour your 1/2 cup of bacon grease back into the skillet and heat it to medium. Throw in and saute your garlic and onions. When they’re getting a nice tan from the color of the bacon grease, add your bacon. On low heat, saute the bacon together with the garlic and onions for around ten minutes. When you start getting high from the smell in your kitchen, pour in the bowl of tomatoes and basil. Stir together really well, bring to a boil and then cover and simmer 20 minutes, stirring occasionally. Taste and add salt if necessary.
Meanwhile, in a large pot, cook your pasta according the directions on the package. Drain noodles and set aside. Right before serving, in a very large bowl, add the bacon/tomato sauce to the noodles and mix well.
This stuff is also pretty amazing reheated the next day. I usually just pop it into the microwave for a minute or two.
Wednesday, August 18, 2010
cilantro pesto
1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
1/4 cup grated Parmesan cheese
1/2 teaspoon cayenne pepper
1/2 cup walnuts or pecans
salt to taste
1/2 cup olive oil
Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
1/4 cup grated Parmesan cheese
1/2 teaspoon cayenne pepper
1/2 cup walnuts or pecans
salt to taste
1/2 cup olive oil
Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
Thursday, August 12, 2010
blueberry marinated salmon
Make a blueberry marinade by combining half a cup of blueberries, a large clove of crushed garlic, a teaspoon of grated ginger, two tablespoons of roasted sesame oil, two tablespoons of rice wine vinegar, two tablespoons of soy or tamari, and the juice of half a lemon. Add some finely chopped green onions and toasted sesame seeds for texture. Cover your wild Alaskan salmon in the marinade and let it sit in the fridge for an hour if you have the time. Wrap the salmon in tinfoil and bake it in the oven for 10 to 15 minutes depending on the cut.
peanut butter kale
In a bowl mix three heaping tablespoons of crunchy peanut butter, two tablespoons of rice vinegar, two tablespoons of soy or tamari, half of a small finely chopped onion (red works really nicely), a teaspoon of brown sugar or maple syrup, and a generous squeeze of sriracha sauce. Prepare the kale the same way as the broccoli above—flash-steamed until it’s bright green—then turn down the heat down and begin mixing the peanut butter concoction into your kale, tossing until covered. Serve at room temperature.
avocado salad dressing
In a blender, combine half an avocado, three tablespoons of olive oil, a tablespoon of balsamic vinegar, the juice of half a lemon, and a clove of chopped garlic. Blend it until super smooth and add salt and pepper to taste. This works great with a basic romaine—which is also in season.
Tuesday, August 10, 2010
healthy lasagna
6 whole-wheat lasagna noodles (about 4 ounces total), broken in half
1 tablespoon olive oil
1 medium onion, chopped
1 small eggplant (1 pound), peeled and cut into 1/2-inch pieces
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 pound ground sirloin
1 can (10.75 ounces) tomato puree
1 pint (1 percent) cottage cheese (2 cups)
1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces)
1/2 cup shredded part-skim mozzarella (2 ounces)
Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.
1 tablespoon olive oil
1 medium onion, chopped
1 small eggplant (1 pound), peeled and cut into 1/2-inch pieces
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 pound ground sirloin
1 can (10.75 ounces) tomato puree
1 pint (1 percent) cottage cheese (2 cups)
1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces)
1/2 cup shredded part-skim mozzarella (2 ounces)
Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.
cinnamon spiced moroccan chicken
2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1 tablespoon ground turmeric
1/4 teaspoon chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
2 tablespoons light olive oil
2 medium Granny Smith apples, peeled and chopped into small cubes
1/2 cup whole dates, pitted and sliced
Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.
1/2 teaspoon ground cumin
1 tablespoon ground turmeric
1/4 teaspoon chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
2 tablespoons light olive oil
2 medium Granny Smith apples, peeled and chopped into small cubes
1/2 cup whole dates, pitted and sliced
Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.
salmon croquettes
The Players
Wild salmon, canned or freshly steamed — canned is cheaper (15 oz)
Bread crumbs, dried or toasted — you can use sprouted or sourdough bread, or a gluten/grain-free bread* (3/4 cup)
Mayonnaise, preferably homemade (1/2 cup + extra for serving)
Onion, yellow or white (1 small)
Bell pepper, yellow, red, or orange (1 small)
Celery, organic if possible (1 stalk)
Parsley, fresh (1 small bunch)
Egg, pastured, organic (1)
Lemon, organic if possible (1)
Mustard, dijon (1 tsp)
Worcestershire sauce, organic and additive free if possible (1 tsp)
Sea salt
Macadamia nut oil — cold pressed, unrefined, lard or tallow, pastured, or refined, expeller pressed coconut oil (1/4 cup)
Optional: Tabasco sauce, or any hot sauce (6 drops)
*I used a basic almond-flour bread (recipe to come).
The How-To
1. Peel and coarsely chop onion. Toss into the food processor.
2. Rinse and dry the bell pepper, celery, and parsley. Coarsely chop and add to the food processor. Process by pulsing on and off until everything is finely minced.
3. In a large mixing bowl, combine the canned or cooked salmon, 1/2 cup of the bread crumbs, finely minced vegetables, 1/2 cup mayonnaise, egg, dijon mustard, worcestershire sauce, sea salt to taste, and optional tabasco.
4. Rinse and dry the lemon. Grate about 2 teaspoons of the zest and add to the bowl.
5. Mix all together with a large spoon and then shape into patties with your hands.
6. Spread the rest of the breadcrumbs out on a plate. Roll the patties in the crumbs to coat and set aside.
7. Heat up the macadamia nut oil, lard or coconut oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, until nicely browned and crispy. Cook only 4 patties at a time to avoid overcrowding.
8. Serve the patties with additional mayonnaise for dipping and a fresh green salad.
Wild salmon, canned or freshly steamed — canned is cheaper (15 oz)
Bread crumbs, dried or toasted — you can use sprouted or sourdough bread, or a gluten/grain-free bread* (3/4 cup)
Mayonnaise, preferably homemade (1/2 cup + extra for serving)
Onion, yellow or white (1 small)
Bell pepper, yellow, red, or orange (1 small)
Celery, organic if possible (1 stalk)
Parsley, fresh (1 small bunch)
Egg, pastured, organic (1)
Lemon, organic if possible (1)
Mustard, dijon (1 tsp)
Worcestershire sauce, organic and additive free if possible (1 tsp)
Sea salt
Macadamia nut oil — cold pressed, unrefined, lard or tallow, pastured, or refined, expeller pressed coconut oil (1/4 cup)
Optional: Tabasco sauce, or any hot sauce (6 drops)
*I used a basic almond-flour bread (recipe to come).
The How-To
1. Peel and coarsely chop onion. Toss into the food processor.
2. Rinse and dry the bell pepper, celery, and parsley. Coarsely chop and add to the food processor. Process by pulsing on and off until everything is finely minced.
3. In a large mixing bowl, combine the canned or cooked salmon, 1/2 cup of the bread crumbs, finely minced vegetables, 1/2 cup mayonnaise, egg, dijon mustard, worcestershire sauce, sea salt to taste, and optional tabasco.
4. Rinse and dry the lemon. Grate about 2 teaspoons of the zest and add to the bowl.
5. Mix all together with a large spoon and then shape into patties with your hands.
6. Spread the rest of the breadcrumbs out on a plate. Roll the patties in the crumbs to coat and set aside.
7. Heat up the macadamia nut oil, lard or coconut oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, until nicely browned and crispy. Cook only 4 patties at a time to avoid overcrowding.
8. Serve the patties with additional mayonnaise for dipping and a fresh green salad.
Thursday, August 5, 2010
french green lentils with avocado
4 cups cooked French green lentils, drained and cooled
1 tablespoon shallots, finely chopped
1 tablespoon cumin seeds, toasted and finely ground
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1/4 bunch fresh cilantro, roughly chopped
salt and pepper to taste
1 Hass avocado, peeled, pitted, quartered and fanned out
cilantro for garnish
1. In a large bowl, mix together all the ingredients except the avocado and the additional cilantro. Toss to combine.
2. Mound the lentils on a plate or bowl and place the fanned avocado over the lentils. Drizzle the avocado with a bit of olive oil, season with additional salt (preferably Maldon) and pepper and place a bit of cilantro on the top of the dish.
1 tablespoon shallots, finely chopped
1 tablespoon cumin seeds, toasted and finely ground
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1/4 bunch fresh cilantro, roughly chopped
salt and pepper to taste
1 Hass avocado, peeled, pitted, quartered and fanned out
cilantro for garnish
1. In a large bowl, mix together all the ingredients except the avocado and the additional cilantro. Toss to combine.
2. Mound the lentils on a plate or bowl and place the fanned avocado over the lentils. Drizzle the avocado with a bit of olive oil, season with additional salt (preferably Maldon) and pepper and place a bit of cilantro on the top of the dish.
Tuesday, August 3, 2010
miso marinaded chicken
Miso
Sugar
Sesame oil
Scallions
Chili flakes
Chicken breast
Marinate chicken breast overnight, turning once. Roast in oven at 450 degrees for 20-25 minutes.
Sugar
Sesame oil
Scallions
Chili flakes
Chicken breast
Marinate chicken breast overnight, turning once. Roast in oven at 450 degrees for 20-25 minutes.
boo-berry whole wheat brownies
1 cup Blueberries, Fresh Or Frozen
2 sticks Unsalted Butter
1-½ cup Light Brown Sugar, Packed
¾ cups Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
½ Tablespoons Vanilla Extract
2 whole Eggs
1-½ cup Whole Wheat Flour
- Preheat oven to 350 degrees F. Lightly grease a 9 x 9 baking dish with canola oil.
- Cook berries in a saucepan over medium heat for about ten minutes to break down and reduce berries to a slightly thicker (not syrupy) juice. Set aside and cool.
- Either on the stove top or in the microwave, slowly heat butter and sugar until most of the sugar is dissolved. Let cool for several minutes.
- Add blueberry mush to butter/sugar mixture and whisk to combine.
- Add cocoa powder, baking powder, salt and vanilla extract and stir well. Add eggs one at a time and stir well to completely incorporate. (Either a stand mixer or hand power can be used for this)
- Add whole wheat flour and mix until just combined, but very few lumps (if any) remain.
- Bake for 30 minutes, until a toothpick comes out clean and the top is puffed and split.
2 sticks Unsalted Butter
1-½ cup Light Brown Sugar, Packed
¾ cups Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
½ Tablespoons Vanilla Extract
2 whole Eggs
1-½ cup Whole Wheat Flour
- Preheat oven to 350 degrees F. Lightly grease a 9 x 9 baking dish with canola oil.
- Cook berries in a saucepan over medium heat for about ten minutes to break down and reduce berries to a slightly thicker (not syrupy) juice. Set aside and cool.
- Either on the stove top or in the microwave, slowly heat butter and sugar until most of the sugar is dissolved. Let cool for several minutes.
- Add blueberry mush to butter/sugar mixture and whisk to combine.
- Add cocoa powder, baking powder, salt and vanilla extract and stir well. Add eggs one at a time and stir well to completely incorporate. (Either a stand mixer or hand power can be used for this)
- Add whole wheat flour and mix until just combined, but very few lumps (if any) remain.
- Bake for 30 minutes, until a toothpick comes out clean and the top is puffed and split.
Monday, July 26, 2010
zha jiang mian
Ingredients:
For the sauce:
1 bag Bean Paste Sauce
1/2 pound ground pork (the fattier kind if you have a choice)
1 stalk green scallion, julienned
1 tbsp. oil
1 glove of garlic
Agave nectar to taste
To serve the noodle:
1 serving of noodle
1/2 cucumber, julienned
handful of bean sprouts
1 glove of garlic
To make it:
1. Heat up oil in pan on medium high heat, put in the scallion, cook until fragrant. Add the ground pork, break it up while cooking, and cook on medium heat until the pork is almost cooked.
2. Add in the bean paste sauce, add 2 cups of water, stir to dissolve cook on medium heat until it start to boil.
3. Turn the heat down to low and simmer the sauce for about 10 minutes or until the sauce thickens to a pasta sauce consistency. Make sure you stir it constantly so the sauce doesn’t stick to the bottom of the pan and burn. Add some pressed garlic at the end and stir.
4. Boil the noodles, and also blanch the bean sprouts. Run both under cold water.
5. Put the noodle in a bowl, put in some sauce, put in the cucumber and some pressed garlic. Mix and enjoy!
For the sauce:
1 bag Bean Paste Sauce
1/2 pound ground pork (the fattier kind if you have a choice)
1 stalk green scallion, julienned
1 tbsp. oil
1 glove of garlic
Agave nectar to taste
To serve the noodle:
1 serving of noodle
1/2 cucumber, julienned
handful of bean sprouts
1 glove of garlic
To make it:
1. Heat up oil in pan on medium high heat, put in the scallion, cook until fragrant. Add the ground pork, break it up while cooking, and cook on medium heat until the pork is almost cooked.
2. Add in the bean paste sauce, add 2 cups of water, stir to dissolve cook on medium heat until it start to boil.
3. Turn the heat down to low and simmer the sauce for about 10 minutes or until the sauce thickens to a pasta sauce consistency. Make sure you stir it constantly so the sauce doesn’t stick to the bottom of the pan and burn. Add some pressed garlic at the end and stir.
4. Boil the noodles, and also blanch the bean sprouts. Run both under cold water.
5. Put the noodle in a bowl, put in some sauce, put in the cucumber and some pressed garlic. Mix and enjoy!
Friday, July 23, 2010
Kheer (Indian Rice Pudding)
Ingredients:
½ cups Uncooked Rice, Washed And Drained
4 cups Milk
3 Tablespoons Sugar
½ teaspoons Crushed Pistachios
½ teaspoons Slivered Almonds
5 whole Cardamom Pods
Instructions:
In a saucepan, add rice, milk, sugar and bring to a boil (this will take about 15-20 minutes). Keep stirring it so the milk won’t burn and you won’t get that skin on it.
Once it reaches a boil, let it simmer gently until the dish is thick and the rice is plumped and cooked (this will take another 15-20 minutes).
At the end, stir in the pistachios, almonds and cardamom.
Serve warm (this is typical) or you can serve it cold. Enjoy!
½ cups Uncooked Rice, Washed And Drained
4 cups Milk
3 Tablespoons Sugar
½ teaspoons Crushed Pistachios
½ teaspoons Slivered Almonds
5 whole Cardamom Pods
Instructions:
In a saucepan, add rice, milk, sugar and bring to a boil (this will take about 15-20 minutes). Keep stirring it so the milk won’t burn and you won’t get that skin on it.
Once it reaches a boil, let it simmer gently until the dish is thick and the rice is plumped and cooked (this will take another 15-20 minutes).
At the end, stir in the pistachios, almonds and cardamom.
Serve warm (this is typical) or you can serve it cold. Enjoy!
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