To Try: Honey-Nut Energy Bars

Or these: http://www.ourpaleolife.com/2013/09/honey-nut-bars/

This recipe is from You’ve Got it Made by Ellie Krieger.

Makes 15

1 cup rolled oats
3/4 cup whole-wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/2 cup unsweetened applesauce
1/4 cup olive oil
1 large egg, lightly beaten
1/2 cup dried tart cherries, chopped
1/2 cup walnut pieces, chopped
1/2 cup whole natural almonds, chopped
1/2 cup pistachios, chopped
1/2 cup hulled pumpkin seeds, chopped
cooking spray

  1.  Preheat the oven to 325 degrees F.
  2. In a medium bowl, whisk together the oats, flour, cinnamon, and salt.
  3. In a large bowl, whisk together the honey, applesauce, oil and egg until well combined.  Stir in the oat mixture until combined. Stir in the dried cherries, walnuts, almonds, pistachios and pumpkin seeds.
  4. Coat an 8″ square baking pan with cooking spray.  Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.  Allow to cool complete, then cut into 15 bars, about 2 1/2″ by 1 1/2″ each.

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 2 weeks.

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Published in: on July 17, 2016 at 5:32 am  Leave a Comment  

To Try: Jacques Pepin’s Mushroom & Gruyere Pizza

From “Jacques Pepin’s Heart & Soul in the Kitchen”

Serves 2 for lunch, 2-4 as an hors d’oeuvre

2 Tablespoons peanut oil
2 flour tortillas (8″ across)
1 cup diced (1/2″) Gruyere cheese (about 5 oz)
3 cups sliced (1″ pieces) portobello mushrooms (about 6 oz)2 scallions, cut into 1″ pieces
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 425 degrees.

Rub 1 teaspoon of the oil on one side of each tortilla and arrange them oiled side down on a baking sheet lined with aluminum foil.

Combine the cheese, mushrooms, scallions, salt and pepper in a food processor and process until you have a coarse puree.  Spread the puree on the tortillas, covering the entire surface of each one.  Sprinkle the remaining 4 teaspoons oil on top.

Bake the pizzas for 12 to 14 minutes, until hot, bubbling, and browned underneath.  Cut into quarters and serve.

Published in: on July 13, 2016 at 2:25 pm  Leave a Comment  

Cauliflower Tots

Slightly adapted from the recipe at PureWow

Makes 4-6 appetizer or side-dish servings

50 minutes start-to-finish

Nonstick cooking spray, as needed (I used olive oil spray)
3 cups prepared cauliflower rice, cooled*
1 bunch scallions, minced
2 tablespoons chopped fresh parsley
1 cup shredded cheddar cheese
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1/2 teaspoon coarse salt
1 egg + 1 egg white, lightly whisked
¾ cup panko bread crumbs

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it generously with nonstick spray.

2. Press the prepared cauliflower rice with paper towels or a clean kitchen towel to absorb excess moisture. Transfer to a large bowl.

3. Add the scallions, parsley, cheese, garlic powder, cayenne, salt, egg and egg white; mix to combine. Add the bread crumbs and mix to combine.

4. Scoop out 2 tablespoons of the mixture and form it into a cylindrical shape. Place on the prepared baking sheet. Repeat until all the mixture has been used. Spray the surface of the tots with nonstick spray.

5. Bake until they’re golden brown on the bottom, 17 to 20 minutes. Flip the tots and bake 5 to 10 minutes more to get the other side all golden. Serve immediately, with your favorite dipping sauce(s).

*Using a food processor with the grating disk, shred one medium-sized head of cauliflower.  Put into a bowl, cover, and microwave on high for 4 minutes.  Remove cover, pour onto a clean kitchen towel and let the cauliflower cool and pat away excess moisture with the towel.

Published in: on July 4, 2016 at 4:54 pm  Leave a Comment  

Smitten Kitchen’s Avocado Tartine with Cucumber & Sesame Seeds

  Slightly adapted from the original.

Two slices whole wheat bread
1/2 of a large, ripe, avocado
1/3 cup minced cucumber
1 1/2 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil
Salt and pepper
1/2 teaspoon toasted sesame seeds

Lightly toast the bread. Evenly smash the avocado onto each piece of toast. In a small bowl, mix together the cucumber, vinegar and sesame oil.   Season to taste with salt and pepper.  Spoon half the cucumber mixture on top of each avocado toast.  Sprinkle with seeds.  Eat immediately.

Published in: on October 3, 2015 at 8:35 am  Leave a Comment  

Hot Chocolate for One

Get the 1 cup Pyrex (glass) measuring cup and put in 1 cup milk

Heat it in the microwave on high for 60 seconds

Get your mug.  Put in

2 Tablespoons cocoa powder (Hershey’s)

2 Tablespoons granulated sugar

1 tiny pinch of salt

Stir that together with the tiny whisk, then gradually add the warm milk, stirring well until everything is all mixed evenly.

Yum!

Published in: on September 12, 2015 at 4:57 am  Comments (1)  

The best way to cook frozen potstickers

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Put about 6″ of water in a large pan and bring to a boil.

Add one bag of frozen potstickers (or as many as you want to cook), turn off the heat, and cover.

Let the potstickers sit in the hot water for 5-7 minutes until soft.  Pour gently into a collander to drain.  Pour about a teaspoon of canola oil onto a plate and set the potstickers, bottom side down, in the oil, sliding them around as necessary.  If you fill up the plate, get another plate – make sure they stay in one layer.  You can hold them at this stage at room temperature for about an hour.

Heat up a large frying pan over medium to medium-high heat.  Add a teaspoon or two of canola oil.  When the oil is hot, carefully add the potstickers, bottom side down, in a single layer.  They will not mind being crowded.  Fry until crispy brown on the bottom, about 10-15 minutes.  Keep an eye on them!  If your pan has hot spots you may need to rearrange a bit so everybody gets brown.

Drain on paper towels before serving if needed.

 

Published in: on June 23, 2014 at 6:11 pm  Leave a Comment  

Chocolate-Dipped Pretzel Rods

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Utz’s Pretzel Rods (World Market)
Ghirardelli 60% Chocolate Chips (many sources, big bags on sale at World Market a couple of times a year)
sprinkles or chopped nuts of your choice

Heat 1-2 cups of chocolate chips in a 4-cup glass measure or other microwave-safe container for 90-120 seconds.  Stir with a small rubber spatula, and microwave for 10 seconds more at a time, as needed, until thoroughly melted.  Stir well, and let cool.  If the chocolate is too warm it runs right off the pretzels.

While the chocolate is cooling, line a baking tray with parchment or waxed paper, get out your sprinkles, chop your nuts, and make room in the fridge for the baking tray.

When the chocolate is noticeably thicker, grab one pretzel rod and hold it by one end.  That 1/4 to 1/3 of the pretzel will be the handle (no chocolate or sprinkles on it).  With your rubber spatula in your other hand, drape the chocolate over the pretzel, turning the pretzel as you go.  Remember to dunk the non-handle end.  When it is nicely covered, lay it down on the waxed paper.  Do two more, then put the tray in the fridge for a couple of minutes to let them firm up.  Repeat as needed.

Reheat your chocolate a little as needed.  If it gets too firm it won’t coat the pretzels nicely.

After the first layer of chocolate is hard, give each one a lengthwise stripe of melted chocolate, replace it on the parchment-covered sheet, and sprinkle your topping over the chocolate “glue”.  Replace the tray in the fridge.

Store finished pretzels in the fridge.

 

Published in: on April 19, 2014 at 9:24 am  Leave a Comment  
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Granola Bars

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Adapted from a recipe by Mavis Butterfield

Makes 1 dozen.  

1/4 cup butter
1/4 cup brown sugar
1/4 cup honey
1/3 cup peanut butter
1 teaspoon vanilla extract
2 cups quick oats
1/3 cup crisp brown rice or Rice Krispies
1/4 cup almond meal
2 Tablespoons flax meal
1/4 teaspoon salt
1/3 cup Ghirardelli 60% chocolate chips

Line the bottom of an 8×8″ baking pan with parchment paper.  In a saucepan over medium-low heat, melt butter, brown sugar, honey and peanut butter.  Heat until mixture starts to bubble, stirring often.  Once bubbly, cook for a few more minutes, stirring constantly.  Remove from heat and immediately stir in the vanilla, oats, cereal, almond meal, flax meal and salt.  Mix until combined well.  Pour into the pan and press down evenly with a rubber spatula.  Top with another piece of parchment or waxed paper and press down on the top with your hands, or smooth with a spatula.  Remove the paper, then place the chocolate chips upside down in 6 or 7 rows as shown in the photo.  That way when you cut the bars, all of the chocolate will stay on the bars!  Place in the refrigerator until fully hard.  Turn out onto a cutting board and cut into 12 or 14 bars, between the chocolate chips.  Wrap individually in plastic wrap.  Store in the fridge.

Published in: on April 12, 2014 at 7:56 am  Comments (2)  
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Whole Wheat Applesauce Donuts

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Slightly modified from the recipe by King Arthur Flour

1/3 cup vegetable oil
3 large eggs
1 cup + 2 Tablespoons granulated sugar (cut from an original 1 1/2 cups – might be able to cut this to 1 cup?)
1 1/3  cups unsweetened applesauce
2 tablespoons orange juice
1 1/2 teaspoons vanilla extract
1 1/2  teaspoons ground cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 cups King Arthur White Whole Wheat Flour

Optional Coating:
2 tablespoons cinnamon-sugar

1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.

2) Beat together the oil, eggs, sugar, applesauce, orange juice, vanilla, cinnamon, salt, and baking powder until smooth.

3) Add the flour, stirring just until smooth.

4) Fill the wells of the doughnut pans nearly to the rim; use about 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).  [Kristin says:  I got 19 out of this recipe.]

5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

6) Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, transfer them to a rack.

7) While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon-sugar. If you’ve made muffins, sprinkle their tops with sugar. Allow the doughnuts or muffins to cool completely before glazing.

8) To make the glaze: Mix together all of the glaze ingredients, stirring until smooth.

9) Spread the doughnuts with glaze (or dip tops in glaze); return to the rack until the glaze is set.

 

Published in: on January 21, 2014 at 6:20 pm  Comments (1)  
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Baked Doughnuts

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Slightly adapted from the recipe on the Wilton doughnut pan

2/3 cup whole wheat pastry flour
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 teaspoon salt
3/4 cup buttermilk
2 eggs
2 tablespoons melted butter

topping:
1/2 cup melted butter
3/4 cup cinnamon sugar

Preheat oven to 425 degrees F.  Spray two 6-doughnut pans with nonstick cooking spray.

Into a large mixing bowl, sift the flours, sugar, baking powder, nutmeg and salt.

Pour the buttermilk into a large glass measuring cup.  Add the eggs and whisk well.  Add the melted butter and whisk again.

Pour the wet ingredients into the dry and stir with a rubber spatula just until ingredients are combined.

Fill each doughnut cup approximately 2/3 full.  I’m thinking about putting the batter into a pastry bag next time.  Not sure if it will be worth the mess…

Bake 7-9 minutes or until the top of the doughnuts spring back when touched.  Let cool in the pan for 4-5 minutes before removing.

Dip doughnuts in melted butter, roll in cinnamon sugar.  Doughnuts are best served fresh.

Makes 12 doughnuts.

Variations:
Chocolate Glazed Donuts:

1/2 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons corn syrup
1/2 teaspoons hot water

In a medium microwave-safe bowl, melt chocolate chips, butter and corn syrup on 50% power for 1 minute, stirring frequently until completely melted.  Stir in 1 teaspoon hot water, until the glaze is thick and smooth.  Add another teaspoon hot water if the glaze is to thick.  Use immediately to glaze donuts.

Confectioners Sugar Donuts:

Put 2/3 cup of confectioners’ sugar in a resealable plastic bag.  Add a doughnut, close the bag, and shake to coat.  Repeat with remaining doughnuts.

Published in: on October 13, 2013 at 7:38 am  Comments (1)  
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