1/2 cup cocoa powder
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup oats
1 cup sugar
1/2 cup peanut butter
1/4 cup vegetable oil
2 tbsp soy milk
Preheat oven to 350˚. Combine first five ingredients. In separate bowl, combine sugar, peanut butter, oil, and soy milk. Slowly add dry mixture to peanut butter-sugar mixture. Drop tablespoonfuls of dough onto cookie sheet, and flatten with a spoon, fork, or your fingers before baking. Bake for 9-10 minutes. Cookies will be soft when they come out of the oven, but will firm up when cool.
Tuesday, September 21, 2010
Monday, September 20, 2010
Super Quick Paella
This paella is not actually baked, but retains the same delicious flavors of traditional paella in much less time.
2 tbsp olive oil
About 6 chicken parts, each cut into three pieces (breasts, thighs, legs etc... Preferably whatever was leftover from a whole roast chicken consumed a previous day)
2 large andouille or other spicy sausages
2 bell peppers, sliced
1 zucchini or other summer squash, sliced or cubed
1 large onion, chopped
6-8 cloves of garlic, minced
1 24 oz. can chopped tomatoes (or 4 fresh)
1 1/2 cups arborio rice
1/4 tsp saffron
1-2 tsp salt
1 cup wine
3 cups broth
In large pot, heat oil over medium heat. If chicken is raw, saute in oil for about 10 minutes, turning once (if chicken is already cooked, add it last, after the rice has been cooking for about 10 minutes). Add sausage, peppers, squash, and onions. Saute 10 more minutes, adding oil if necessary. Add garlic and cook for a minute. Toss in the tomatoes. Meanwhile, heat broth in microwave until almost boiling. Stir in salt and saffron and let sit. Stir rice into tomato-vegetable-meat mixture. Pour the saffron broth over and bring to a simmer. Add wine. Cook covered for 20-30 minutes, or until rice is fully cooked and liquid is mostly absorbed. Serve!
2 tbsp olive oil
About 6 chicken parts, each cut into three pieces (breasts, thighs, legs etc... Preferably whatever was leftover from a whole roast chicken consumed a previous day)
2 large andouille or other spicy sausages
2 bell peppers, sliced
1 zucchini or other summer squash, sliced or cubed
1 large onion, chopped
6-8 cloves of garlic, minced
1 24 oz. can chopped tomatoes (or 4 fresh)
1 1/2 cups arborio rice
1/4 tsp saffron
1-2 tsp salt
1 cup wine
3 cups broth
In large pot, heat oil over medium heat. If chicken is raw, saute in oil for about 10 minutes, turning once (if chicken is already cooked, add it last, after the rice has been cooking for about 10 minutes). Add sausage, peppers, squash, and onions. Saute 10 more minutes, adding oil if necessary. Add garlic and cook for a minute. Toss in the tomatoes. Meanwhile, heat broth in microwave until almost boiling. Stir in salt and saffron and let sit. Stir rice into tomato-vegetable-meat mixture. Pour the saffron broth over and bring to a simmer. Add wine. Cook covered for 20-30 minutes, or until rice is fully cooked and liquid is mostly absorbed. Serve!
Vegan Chocolate Peanut Butter Granola Bars
1/2 cup peanut butter
1/2 cup cocoa powder
1/2 cup sugar
1/4 cup vanilla soy milk
1/4 tsp baking powder
1/4 cup whole wheat flour
1 cup granola or old fashioned oats
Combine peanut butter, cocoa powder, sugar, and soy milk until smooth. Mix together baking powder, flour, and granola. Combine both mixtures and spread in pan. Bake 15 minutes in a 350˚ oven.
1/2 cup cocoa powder
1/2 cup sugar
1/4 cup vanilla soy milk
1/4 tsp baking powder
1/4 cup whole wheat flour
1 cup granola or old fashioned oats
Combine peanut butter, cocoa powder, sugar, and soy milk until smooth. Mix together baking powder, flour, and granola. Combine both mixtures and spread in pan. Bake 15 minutes in a 350˚ oven.
Jasmine Tea Cake
Jasmine Tea Cake
cake:
1/2 cup water
2 tbsp jasmine tea leaves
1 cup sugar
1/2 cup butter
2 eggs, separated
1 tsp vanilla extract
1/4 tsp almond extract
1 2/3 cup flour
1 tsp baking powder
1/2 tsp salt
glaze:
1/2 cup powdered sugar
1 tsp reserved tea
1/2 tsp vanilla
Preheat oven to 350˚. Thoroughly grease 5x9 inch bread pan (or two much smaller pans) and coat with granulated sugar.
Bring water to a boil, place leaves in water and let stand for at least 5 minutes. Reserve 1 tsp of brewed tea for glaze.
Cream sugar and butter. Add two egg yolks, vanilla extract and almond extract.
In another bowl, sift together the flour, baking powder, and salt.
Add flour mixture and tea to butter and sugar mixture by alternating flour in 3 additions, adding the tea in between those addtions.
Beat egg whites until firm but not dry. Fold egg whites into batter, and pour into pan immediately. Bake for 50 minutes if using a big pan or 25 minutes if using smaller ones. When done, the tops should be golden and a toothpick should come out clean.
While cakes are baking, combine powdered sugar, reserved tea, and vanilla.
Cool cakes in pan for 10 minutes, then invert onto racks to finish cooling. Drizzle glaze over the tops, cut, and serve.
cake:
1/2 cup water
2 tbsp jasmine tea leaves
1 cup sugar
1/2 cup butter
2 eggs, separated
1 tsp vanilla extract
1/4 tsp almond extract
1 2/3 cup flour
1 tsp baking powder
1/2 tsp salt
glaze:
1/2 cup powdered sugar
1 tsp reserved tea
1/2 tsp vanilla
Preheat oven to 350˚. Thoroughly grease 5x9 inch bread pan (or two much smaller pans) and coat with granulated sugar.
Bring water to a boil, place leaves in water and let stand for at least 5 minutes. Reserve 1 tsp of brewed tea for glaze.
Cream sugar and butter. Add two egg yolks, vanilla extract and almond extract.
In another bowl, sift together the flour, baking powder, and salt.
Add flour mixture and tea to butter and sugar mixture by alternating flour in 3 additions, adding the tea in between those addtions.
Beat egg whites until firm but not dry. Fold egg whites into batter, and pour into pan immediately. Bake for 50 minutes if using a big pan or 25 minutes if using smaller ones. When done, the tops should be golden and a toothpick should come out clean.
While cakes are baking, combine powdered sugar, reserved tea, and vanilla.
Cool cakes in pan for 10 minutes, then invert onto racks to finish cooling. Drizzle glaze over the tops, cut, and serve.
Tuesday, September 14, 2010
Chia Blackberry Jam
I cannot take credit for this brilliant use of invasive fruit. Thanks to the idea of Julia, my RA, my dorm perfected this recipe. It is significantly less sweet, and less thick, but that is what makes it so unique and delicious!
Chia Blackberry Jam:
About 6 cups fresh blackberries
2 cups sugar or honey (preferably organic)
2 tbsp chia seeds
1 tbsp water
1 lime
Place blackberries in pot over medium low heat and cook until bubbling. In the meantime, place the chia seeds in the water, adding more if necessary. After several minutes, the seeds should have produced a muscilagenous substance. Add the sugar and lime to the cooking blackberries and continue to simmer until slightly thick. Remove from heat and add water-soaked chia seeds. Jam should thicken slightly, but will be significantly less gelatinous than usual jam, but not runny, and it is still delicious! You can preserve this jam in the same way you would any other jam recipe by canning in sterilized jars or eat it fresh! Once jar is open, refrigerate.
Chia Blackberry Jam:
About 6 cups fresh blackberries
2 cups sugar or honey (preferably organic)
2 tbsp chia seeds
1 tbsp water
1 lime
Place blackberries in pot over medium low heat and cook until bubbling. In the meantime, place the chia seeds in the water, adding more if necessary. After several minutes, the seeds should have produced a muscilagenous substance. Add the sugar and lime to the cooking blackberries and continue to simmer until slightly thick. Remove from heat and add water-soaked chia seeds. Jam should thicken slightly, but will be significantly less gelatinous than usual jam, but not runny, and it is still delicious! You can preserve this jam in the same way you would any other jam recipe by canning in sterilized jars or eat it fresh! Once jar is open, refrigerate.
Granola Spice Bread
Granola Spice Bread
1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp cinnamon or allspice (or both!)
1 tsp salt
3/4 cup brown sugar
1 farm fresh egg
1 cup applesauce
2 tbsp apple butter
1/2 cup oil
1 1/2 cups granola (divided)
1/2 cup dried cranberries, cherries or other dried fruit
Preheat oven to 350˚. Throughly grease bread pan.
Combine flour, baking powder, baking soda, spices, and salt. In separate bowl, beat together the brown sugar, egg, applesauce, apple butter, and oil. Stir in dry mixture and add 1 cup granola and dried fruit. Stir only until combined and flour is fully incorporated. Pour batter into pan, and sprinkle reserved granola over top.
Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp cinnamon or allspice (or both!)
1 tsp salt
3/4 cup brown sugar
1 farm fresh egg
1 cup applesauce
2 tbsp apple butter
1/2 cup oil
1 1/2 cups granola (divided)
1/2 cup dried cranberries, cherries or other dried fruit
Preheat oven to 350˚. Throughly grease bread pan.
Combine flour, baking powder, baking soda, spices, and salt. In separate bowl, beat together the brown sugar, egg, applesauce, apple butter, and oil. Stir in dry mixture and add 1 cup granola and dried fruit. Stir only until combined and flour is fully incorporated. Pour batter into pan, and sprinkle reserved granola over top.
Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
Quick Ginger Stirfry
And so college life begins...bringing with it both inspiration and the limited resources of a tiny dorm kitchen.
Best Stir-fry for One with Certain Limits
A few veggies (about 1 1/2 cups worth, chopped/julienned) (carrots, bell pepper, sugar snap peas, cabbage, etc...)
1/2 tbsp oil (preferably olive oil)
1/4 tsp salt (or garlic salt)
1/4-1/2 tsp ground ginger
rice or quinoa, cooked
Heat the oil in a skillet over medium heat. Throw in the carrots and saute for a minute or two. Add all the other veggies except for the peas, if using. Stir them constantly. Sprinkle the salt and ginger evenly over the veggies and continue to saute. When veggies begin to aquire dark brown edges, taste them. Add salt or more ginger or continue to cook if they are not to par. When veggies are flawless, serve over cooked rice or quinoa.
Best Stir-fry for One with Certain Limits
A few veggies (about 1 1/2 cups worth, chopped/julienned) (carrots, bell pepper, sugar snap peas, cabbage, etc...)
1/2 tbsp oil (preferably olive oil)
1/4 tsp salt (or garlic salt)
1/4-1/2 tsp ground ginger
rice or quinoa, cooked
Heat the oil in a skillet over medium heat. Throw in the carrots and saute for a minute or two. Add all the other veggies except for the peas, if using. Stir them constantly. Sprinkle the salt and ginger evenly over the veggies and continue to saute. When veggies begin to aquire dark brown edges, taste them. Add salt or more ginger or continue to cook if they are not to par. When veggies are flawless, serve over cooked rice or quinoa.
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