Archive for February, 2015

Crab Legs

February 17, 2015

Valentines day called for King Crab.

1.5 lbs king crab legs

Crab comes to you cooked already, so just defrost either in the fridge overnight or quickly in cool water for a few minutes while your water starts to boil.

Boil 2-3″ of water in a large stock pot with a steamer plate in the bottom. When water hits a boil add the legs (it’s ok to break them to fit) and leave them in there for 6 minutes.

Remove and set on a plate with 4 T of garlic butter (no salt needed, just 1 clove crushed garlic warmed in butter). Cut with kitchen shears because you’re awesome/lazy.

*Note: this is exactly the time needed to cook asparagus and also a large steak at the same time…

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100 Calorie Chocolate Cake

February 17, 2015

Healthy and good!

Ingredients
1 c spelt, white, Bob’s GF, wheat or white pastry flour
6 T cocoa powder
1/2 t baking soda
1/2 t salt
3/4 c sugar
1/2 c mini chocolate chips
1/4 c yoghurt
3/4 c water
1/4 c peanut butter
2 t vanilla

Directions
Preheat oven to 350 and grease an 8″ round pan.

In a large bowl combine the try ingredients and chocolate chips – whisk together well.

Wet ingredients next (make sure your peanut butter is melty enough) then mix with the dry ingredients.

Pour into the greased pan and bake for 25 minutes or just until a toothpick comes out clean. This is easily overcooked so watch it! Best after one day in the fridge 😉

The frosting I tried from a different site I didn’t like. Try one of hers next time!

From: http://chocolatecoveredkatie.com/2014/09/08/100-calorie-chocolate-cake/

Blonde Macaroons

February 17, 2015

I hate coconut and I LOVE these cookies. Go figure. Uber healthy. WIN!

Makes about 22 tiny and perfect macaroons

Ingredients
2 2/3 c shredded, unsweetened coconut (1 bag of Let’s Do Organic brand)
2 c additional shredded, unsweetened coconut
3/4 c pure maple syrup
1 1/4 t vanilla
1/2 t almond extract
1/4 t salt

Directions
Preheat oven to 300 degrees. Line a baking sheet with parchment paper and set aside.

Take one bag of the coconut and blend it in the food processor until it makes coconut butter. You’ll have to scrape down the sides a few times. It’ll be butter like but still grainy.

Add the rest of the ingredients and mix well. The batter should still be sticky.

Drop onto a cookie sheet lined with parchment paper with a tablespoon scooper and keep them in the exact shape they come out of the scooper.

Bake for 22-26 minutes making sure they don’t burn! Let them REST ON THE COOKIE SHEET for another 25 minutes to firm up. They’ll be crisp and golden brown on the outside and buttery on the inside.

They are awesome at room temp or slightly warm. Just not the same cold! You can drizzle dark chocolate over the top to make them extra decadent.

From: http://detoxinista.com/2010/09/macaroon-fairy/

Peanut Butter Chocolate Chip Cookies

February 17, 2015

These puppies are rich so grab some milk! Very good and healthy…….yes!

Makes about 2 dozen tiny cookies. But again, they’re rich!

1 c creamy peanut butter
1/3 c honey
1 egg
1/2 t baking soda
1/4 t salt *may need to reduce?*
1/2 c chocolate chips

Directions
Preheat oven to 350. Line a baking sheet with parchment paper.

Stir together the first 5 ingredients until a gooey batter forms. Fold in chocolate chips. Using a tablespoon scoop, put the cookies onto the parchment and flatten with your hand to the desired shape. They will not expand.

Bake for 8-10 minutes and allow to rest for 10 minutes ON THE PAN! Once they are cool and firm enough to handle, transfer to a cooling rack to cool completely.

From: http://detoxinista.com/2012/02/flourless-peanut-butter-chip-cookies/

Beet Salad

February 17, 2015

AWESOME.

2 lbs beets
4 cups arugula or spinach leaves
1/2 c walnut pieces
1 clove garlic, minced
1 t dijon mustard
S+P
2 T balsamic vinegar
1/3 c fruity EVOO (lemon was delicious)
1/3 c gorgonzola or bleu cheese

Directions
Roast the beets covered and trimmed at 400 degrees for about an hour or until softly pieced with a fork. Set aside and let them cool. Peel and chop into bite sized pieces.

Mix up the dressing and coat the beets while still warm or room temp. Heap over the greens and top with cheese.

From: http://www.healthylivingmarket.com/recipes/roasted-beet-walnut-gorgonzola-and-arugula-salad/

No Bake Peanut Butter Cup Pie

February 16, 2015

Vegan awesomeness. Doesn’t even taste healthy. I am going to keep this on hand in the freezer and just take some out when I want some. Impressive for guests too!

Makes 1 8″ pie

Ingredients
Crust
1.5 c almond meal
1/4 c cocoa powder
1/4 c pure maple syrup
3 T coconut oil
pinch of salt

Filling
1 c creamy all natural peanut butter
1/2 c water
1/2 c melted coconut oil
1/2 c maple syrup
1/4 t salt

Topping
2 T melted coconut oil
2 T maple syrup at room temperature
3 T cocoa powder

Directions
Put 2 T of maple syrup to sit at room temp in a medium small bowl. Set aside.

Line an 8″ spring foam pan with parchment paper and set aside.

Stir ingredients for crust until they come together then form a crust in the pan.

Combine the ingredients for the filling in a blender (bullet blender works great) until liquified. Pour over the crust and place in the freezer for 4-6 hours.

Once the pie is firm, prepare the chocolate topping. Whisk well to combine and drizzle. When it hits the pie it’ll be like the magic shell toppings.

Keeps up to one week in the fridge. If you freeze, let it sit for an hour before serving.

Adapted From: http://detoxinista.com/2014/11/no-bake-peanut-butter-cup-pie-vegan/#comment-1122582

Thanksgiving

February 14, 2015

Here’s what we did in 2014. It worked well, but the turkey needed to cook a bit more and the gravy was AMAZING.

This makes turkey, stuffing and gravy for 25 people.
22 lb turkey
2 c salt
2 c sugar
4 oranges, quartered
4 lemons, quartered
6 sprigs thyme
6 sprigs rosemary
2 sprigs sage
4 gallons water
4 cups ice
1/2 c canola oil
2 c milk
2 c flour
1 half pound loaf of stuffing bread (half white and half sourdough or all sourdough is preferred), cubed and dried out from the air or oven
1 stick butter
2 onions, diced
2 stalks celery, diced
2 granny smith apples, diced
2 T chopped flat leaf parsley
3/4 lb Italian sausage, browned
1 c chicken stock
1 c Craisins

lots of S+P on hand

Day before Thanksgiving
Turkey 22lbs for about 25 people.
The night before, put the turkey in a brine. Use the blue cooler and keep ice in it as well as keeping it in the garage.
Brine:
2 c salt
2 c sugar
4 oranges, quartered
4 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
4 gallons of water
4 cups ice

Dissolve the salt and sugar in hot water over the stove. Add to the cooler and put outside to get cold. Add the rest of the water cold into the cooler. Tie up the herbs in twine so you can place them in the turkey when cooking.

Once the brine is ready in the cooler, remove the giblets and stuff. Rinse the turkey in cold water and submerge the turkey breast up until you go to bed. Just before bed, turn it breast down. Make sure it’s as submerged as you can get it.

Chop the bread and toast in the oven and leave it out.
Chop the rest of the veggies, herbs for tomorrow. Brown the sausage for the stuffing.

Thanksgiving Day!
1. 8am Remove the center rack in the oven & preheat the oven to 500 degrees.
2. Remove the turkey from the brine and rinse in cold water.
3. Pat dry with paper towels while still in the sink.
4. Insert the herbs and a couple lemons and oranges into the cavity from the brine.
5. Take out a triangle of aluminum foil and fit it to the breast of the turkey for later. Grease with canola oil and set aside. 6. Grease the outside of the turkey liberally with canola oil and tuck the wings underneath.
7. 8:30am Roast the turkey at 500 degrees for 20 minutes to crisp the skin.
8. 9am Insert probe thermometer into the thickest part of the breast and set to 165 degrees. Reduce the oven temperature to 350 degrees and put on the aluminum breast plate.
— DO NOT OPEN THE OVEN OR TOUCH THE TURKEY until the alarm goes off–
> 12:30pm Make the stuffing: (turkey should be around 130 degrees)
Melt the stick of butter in a large pan with tall sides. Add 2 c chopped onion, celery, apples, parsley, 1 T salt and 1 t pepper. Sauté until soft, then pour that over the dried bread cubes already in a bowl. Add the sausage browned, 1 c chicken stock and 1 c craisins and mix in the bowl. Pour into a 9×13″ baking dish. Ready to go into the oven!

> Get ready for gravy time: 2 c Flour, 1 c Milk, salt, pepper, 3-4 c chicken stock and 2 stems chopped sage and 1 stem chopped rosemary ready to go.

2pm people start arriving (turkey is at about 155 degrees)

9. About 2:15pm When the turkey hits the 165 degree mark remove from the pan onto a cutting board and cover with a large aluminum foil tent for 15-20 minutes before carving.

–> 2:15pm This is when you can put in the stuffing and any other dishes that need to be warmed. Stuffing is 30 minutes at 300.

10. Take the pan drippings and put them into the gravy maker to separate. Pour the drippings with only a little fat back into the large pan over low heat (2 burners). You don’t need that much.
11. Stir in the herbs first, then thicken with flour until it’s a paste. Add the milk and stock until it’s the desired consistency and taste. S+P as necessary.

2:45pm Carve turkey, take other dishes out of oven
3pm EAT!

From:
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html#lightbox-recipe-video
http://www.foodnetwork.com/recipes/emeril-lagasse/brined-herb-roasted-turkey-recipe.html
http://www.foodnetwork.com/recipes/ina-garten/sausage-and-herb-stuffing-recipe.html