Archive for April, 2011

Super Muffins

April 18, 2011

Got this one from a coworkers sibling! Super food!!

1/2 cup pb
1/2 cup brown sugar
1/2 cup carrot puree
1/2 cup banana puree
1 egg white
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup bean flour
1 T ground flax seed

add choc chips or blueberries as desired (1c)

Updates:

1 t fresh ground nutmeg (optional but delicious)

Adding Jelly between layers of batter is a winner
Bake @ 350 for 16 mins (in my dark muffin pans – yours may need to cook longer. Original recipe called for 20 minutes.)

20110501-080705.jpg

Oat Flour (instead of Gluten Free)

Nutrition Facts

Serving Size: 1 muffins
Amount per Serving
Calories 157
Calories from Fat 51.9
% Daily Value *
Total Fat5.77g 8%
Saturated Fat 1g 5%
Cholesterol0mg 0%
Sodium164mg 6%
Total Carbohydrate20.78g 6%
Dietary Fiber 2.94g 11%
Sugars 10.64g
Protein3.72g 7%

Est. Percent of Calories from:

Fat 33%
Carbs 53%
Protein 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.
Read more: http://www.livestrong.com/recipes/super-muffins-oat-flour/#ixzz1ODxYXRqU

Gluten Free Flour:

Nutrition Facts

Serving Size: 1 muffins
Amount per Serving
Calories 152
Calories from Fat 50.8
% Daily Value *
Total Fat5.64g 8%
Saturated Fat 1.02g 5%
Cholesterol0mg 0%
Sodium255.73mg 10%
Total Carbohydrate22.3g 7%
Dietary Fiber 2.43g 9%
Sugars 12.07g
Protein4.64g 9%

Est. Percent of Calories from:

Fat 33%
Carbs 58%
Protein 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.
Read more: http://www.livestrong.com/recipes/super-muffins-gluten-free/#ixzz1ODxnPYJg

Gluten Free Flour with Chocolate Chips

Nutrition Facts

Serving Size: 1 muffins
Amount per Serving
Calories 239
Calories from Fat 117.9
% Daily Value *
Total Fat13.1g 20%
Saturated Fat 7.51g 37%
Cholesterol0mg 0%
Sodium114.84mg 4%
Total Carbohydrate34.31g 11%
Dietary Fiber 4.21g 16%
Sugars 21.13g
Protein4.72g 9%

Est. Percent of Calories from:

Fat 38%
Carbs 57%
Protein 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Read more: http://www.livestrong.com/recipes/super-muffins-gf-w-chocolate-chips/#ixzz1ODy0pSwX

Advertisements

Flatbread & Pizza Crust

April 18, 2011

Adapated from Emeril’s.
1 package dry active yeast (2 1/4 teaspoons)
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup fresh herbs or 2 tablespoons dried herbs
4 garlic cloves, minced
1 1/2 teaspoons kosher salt
5 cups flour
cornmeal for dusting
2 tablespoons olive oil

In a large bowl, sprinkle yeast over warm water and let sit for 5 minutes until frothy on surface. Stir to wet any dry particles. Mix in olive oil, herbs, garlic and salt. Slowly add flour a 1/2 cup at a time, stirring to combine after each addition. When all flour is added, dough should be a very sticky ball.

Turn the dough out onto a greased baking sheet. Cover and let rise in a warm place for one hour.

Once dough has doubled in size, preheat oven to 400° F. Split dough into three portions. Place dough on a well-floured surface. Knead about 15 times in flour until dough is easy to handle. Place ball on cornmeal-dusted cookie sheet or pizza peel. Roll into a circle. Brush with olive oil.

Bake at 400° on cookie sheet or preheated baking stone for 10 minutes. Remove from oven and top with desired pizza toppings. Return to oven and bake for 10 minutes more until cheese is bubbly and starts to brown.

For flatbread only, do not brush with olive oil before baking. Bake at 400° for 15 minutes until top starts to brown. Remove from oven. Brush with olive oil, sprinkle lightly with Parmesan cheese and serve.

Makes 5 – 16″ pizzas or flatbreads

From: http://foodformyfamily.com/recipes/asparagus-bacon-and-feta-pizza-on-garlic-flatbread

1/3 Garlic Flatbread for Pizza Dough
1/4 cup Alfredo sauce
1 small bunch asparagus
5 slices bacon, cooked crisp and crumbled/chopped
4 ounces fresh mozzarella
1/3 cup feta cheese, crumbled
Preheat oven to 400° F. Work dough with flour until easy to handle. Place ball on cornmeal-dusted cookie sheet or pizza peel. Roll into a circle. Brush with olive oil. Bake at 400° on cookie sheet or preheated baking stone for 10 minutes. While crust is baking, bring a small pot of water to a boil. Once boiling, add asparagus spears and let blanch for 3 minutes. Remove from water and drain.

After pre-baking the crust for 10 minutes, remove from oven. Add alfredo sauce and spread evenly over crust. Top with whole or chopped asparagus pieces and crumbled bacon. Layer mozzarella slices and finish with feta cheese. Bake for an additional 15 minutes until cheese begins to evenly brown across the top. Remove from oven and allow to sit for 5 minutes before slicing.

Makes (1) 16″ pizza.

20110424-104444.jpg

20110424-104505.jpg

Dill dip with fresh herbs

April 18, 2011

If you have fresh dill on hand – this is what to do with it.

Of course this is best with fresh dill and parsley, but you can use dried in a pinch. Use 1-1/2 tablespoons dried dill, and for parsley use 1/2 a tablespoon.

prep: 10 minutes
to table: 40 minutes (let it chill, the longer the better)

1 cup sour cream
1 cup mayonnaise
1-1/2 tablespoons minced onion (I like to grate it so there are no onion chunks)
1 teaspoon seasoned salt
1-1/2 tablespoons fresh flat-leaf parsley, chopped finely
4-1/2 tablespoons fresh dill, chopped finely

In a medium bowl, stir together the sour cream, mayonnaise, onion, seasoned salt, parsley, and dill. Mix well. Chill at least 30 minutes to allow flavors to mingle.

From: http://shinycooking.com/the-best-dill-dip-evar

Homemade Caesar Dressing

April 18, 2011

6 cloves garlic
2 anchovy fillets
A pinch of salt
A few grinds of pepper
1/2 lemon juice
2 T mayo
1/2 cup EVOO
1 T Dijon
1 T white vinegar

Directions: blend in a food processor (blender not so good) accept the EVOO and stream that in.

From http://www.foodnetwork.com/recipes/caesar-salad-dressing-recipe/index.html

Simple Alfredo Sauce

April 10, 2011

1/2 cup butter
3/4 cup parm
3 garlic cloves, grated
A pinch of salt
Freshly ground black pepper
1 cup heavy cream

Melt butter and all ingredients together.

Skinny Girl Orange Margaritas

April 10, 2011

2 oz tequila
A splash of Dinarono
5 small oranges
1 lemon

Mix in a shaker and serve with salted rim if desired.

Molcajete Salsa

April 1, 2011

5 Serrano Chiles
2 ripe tomatoes
1 clove of garlic
1 teaspoon salt
Directions for Salsa de Molcajete.

On a comal or iron skillet, roast the chiles and tomatoes for 7-8 minutes or until they are soft.

Peel off and discard the burned skin from the tomatoes.

In a mortar, grind the chiles and garlic.

When They are roughly chipped, and the tomatoes and continue grinding leaving a chunky texture.

Add the salt.

Serve in the molcajete or a small bowl.

Makes about 1 1/2 cups

From: http://www.great-salsa.com/molcajete-salsa-recipes.html

Martha Stewart’s Pie Crust

April 1, 2011

Yield
Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie
Add to Shopping List
Ingredients

2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water
Directions

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

From: http://www.marthastewart.com/281028/pate-brisee

Mini Quiches

April 1, 2011

These delicious mini quiches are a wonderful party dish because they can be made in advance and then simply reheated before serving.
Martha Stewart Living Television
Yield
Makes 24
Add to Shopping List
Ingredients

1 bunch pencil asparagus, trimmed
Coarse salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
2 large eggs
1 large egg yolk
Pinch of freshly grated nutmeg
All-purpose flour, for work surface
1/2 recipe Pate Brisee
3 ounces finely shredded Gruyere cheese
2 ounces cooked ham, cut into 1/4-inch pieces
Directions

Preheat oven to 375 degrees. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus and cook until just tender, about 2 minutes; Drain. Cut into 1/2-inch pieces; set aside.

In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside.

On a lightly floured surface, roll out pate brisee to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pate brisee becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining cheese.

Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.

From:
http://herehttp://www.marthastewart.com/284115/mini-quiches

20110401-055012.jpg