Ready for a delicious treat that is ridiculously easy? Great! So am I. You'll need almond milk and Nutella. It doesn't get simpler than this, people.
Heat a cup to 1 1/2 cups of almond milk per serving in a sauce pan over medium low heat. As the milk starts to warm, whisk in one tablespoon Nutella per serving. Then enjoy the heck out of it.
Ta-Da. I told you it was easy.
Wednesday, November 9, 2011
Tuesday, October 18, 2011
Quinoa Burgers
Quinoa (pronounced keen-wa) is one of those food things that's hip right now. It's a delicious, nutty grain that cooks up easily like rice. I like swapping it out it for rice and you can make a mean porridge with it. I saw this burger recipe on Eating Well...Living Thin and knew I wanted to try them. They sounded easy and delicious. So here goes...
1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
In a medium saucepan bring the water and salt to a boil over high heat. Stir in the quinoa and reduce heat to low. Cover and cook for 18-20 minutes or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes. You can also use 2 cups cooked, leftover quinoa.
3/4 cup shredded cheddar cheese
1/2 cup cottage cheese
1 medium carrot, finely grated
3 eggs
3 tablespoons all purpose flour
2 green onions, including white parts, chopped
1/2 teaspoon Splenda or sugar
1/4 teaspoon black pepper
1/4 ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
olive oil for frying
Combine ingredients in a large bowl and stir until combined.
Heat a couple teaspoons of oil over medium-low heat. Measure 1/4 cup and form into patties about 1/2" thick. Mixture will be slightly sticky. Fry until golden brown, about 4 minutes each side. Makes approximately 10 burgers. (I got 13.)
I made a few tweaks. I didn't add sugar. I don't really get why it's in there. I also used one clove of grated garlic instead of garlic powder. My mixture was very wet so I added an extra tablespoon of flour. It was still pretty wet, but cooked up nicely. I would probably use only 2 eggs in the future. You could probably eliminate one or both of the cheeses and they'd still be good. I'd keep that extra egg if you do though.
The bottom line is that these are super delicious. They're a great all-year-round food. Not that I have them, but kids would probably eat these too. I served them (to myself) with brussels sprouts roasted with curry powder and it was a lovely 9 pm dinner. Give them a try.
1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
In a medium saucepan bring the water and salt to a boil over high heat. Stir in the quinoa and reduce heat to low. Cover and cook for 18-20 minutes or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes. You can also use 2 cups cooked, leftover quinoa.
3/4 cup shredded cheddar cheese
1/2 cup cottage cheese
1 medium carrot, finely grated
3 eggs
3 tablespoons all purpose flour
2 green onions, including white parts, chopped
1/2 teaspoon Splenda or sugar
1/4 teaspoon black pepper
1/4 ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
olive oil for frying
Combine ingredients in a large bowl and stir until combined.
Heat a couple teaspoons of oil over medium-low heat. Measure 1/4 cup and form into patties about 1/2" thick. Mixture will be slightly sticky. Fry until golden brown, about 4 minutes each side. Makes approximately 10 burgers. (I got 13.)
I made a few tweaks. I didn't add sugar. I don't really get why it's in there. I also used one clove of grated garlic instead of garlic powder. My mixture was very wet so I added an extra tablespoon of flour. It was still pretty wet, but cooked up nicely. I would probably use only 2 eggs in the future. You could probably eliminate one or both of the cheeses and they'd still be good. I'd keep that extra egg if you do though.
The bottom line is that these are super delicious. They're a great all-year-round food. Not that I have them, but kids would probably eat these too. I served them (to myself) with brussels sprouts roasted with curry powder and it was a lovely 9 pm dinner. Give them a try.
Thursday, October 13, 2011
Apple Pie Cookies aka oh sweet god...
When I saw this recipe over on Smitten Kitchen I wanted to leave work immediately to make these. (Not that I look at the internet at work or something.) Thankfully I have awesome coworkers so I could leave work immediately to buy ingredients. I made them when I got home from school and I'm so glad I did. I hope my friends are too, because I'll probably bring them to every fall event this year. I took some short cuts from the original recipe, but they were still easier than I anticipated.
I used store bought pie crust. I know the purists out there are gasping right now, but it's 2011; store bought pie crust isn't that much different than crust from scratch.
I also used the mandolin to slice the apples and it was (as always) perfect. The recipe says to cut them 1/8" thick, which was a little thin to me. I set the mandolin half way between 1/8" and 1/4" and it was just right. I doubled up the thin apples when I made the cookies.
I recommend assembling them one at a time. I laid out the first batch and topped them all with apples then sealed all the tops and they get pretty sticky. The stickiest ones separated in the oven. Still delicious, but not as pretty. The second ones I did one whole cookie at a time and they turned out much better.
I used honey crisp apples and they were heavenly. Thank you Kristin Damstra for introducing me to those. Macintosh would probably be awesome, too. Speaking of which, I listened to Fleetwood Mac while I made these and it was a fantastic evening.
I used store bought pie crust. I know the purists out there are gasping right now, but it's 2011; store bought pie crust isn't that much different than crust from scratch.
I also used the mandolin to slice the apples and it was (as always) perfect. The recipe says to cut them 1/8" thick, which was a little thin to me. I set the mandolin half way between 1/8" and 1/4" and it was just right. I doubled up the thin apples when I made the cookies.
I recommend assembling them one at a time. I laid out the first batch and topped them all with apples then sealed all the tops and they get pretty sticky. The stickiest ones separated in the oven. Still delicious, but not as pretty. The second ones I did one whole cookie at a time and they turned out much better.
I used honey crisp apples and they were heavenly. Thank you Kristin Damstra for introducing me to those. Macintosh would probably be awesome, too. Speaking of which, I listened to Fleetwood Mac while I made these and it was a fantastic evening.
Saturday, October 1, 2011
Eggplant Parmasan Ciabatta
When my sister was little, before I was even born, there was a brief phase when she carried an eggplant around like a baby and pushed it around in a stroller. She's always had an eye for beautiful things. I bought an eggplant this week just because they looked so good. I didn't have a recipe in mind. They just looked so beautiful at the store and I'm too old to push one around in a stroller. I figured I'd roast it but wasn't sure what to do from there. And then I realized the obvious choice. Eggplant Parm Sub. It's second only to a chicken finger sub for me. I classed it up a bit and made an awesome (if I do say so) sandwich on ciabatta.
Thursday, September 29, 2011
butternut squash soup with shrimp
Everyday Food is great with making recipes that repeat ingredients so that you use up all that you buy but without getting bored of the flavors. I love that. This used that left over butternut squash from the chicken recipe as well as the fresh sage. I also used what was left of the chicken stock I made. You're definitely going to want to try it.
Monday, September 26, 2011
braised chicken with butternut squash and cranberries
I subscribe to Everyday Food magazine and love it. I like it so much I've given as a gift. I found this delicious fall recipe in this month's issue. It's also a way to use that delicious chicken stock I made. Here's the good part:
1 large butternut squash, peeled, halved and seeded
2 tablespoons extra-virgin olive oil
4 chicken leg quarters (2 1/2 lbs) split into drumsticks and thighs
1 red onion, cut into 1/2-inch wedges
2 tablespoons chopped fresh sage
4 teaspoons all-purpose flour
2 teaspoons ground coriander
1 teaspoon ground nutmeg
2 cups low-sodium chicken broth
1/2 cup dried cranberries
course salt and ground pepper
1. Cut half the squash into 1/2-inch pieces and refrigerate for another recipe you'll see another time. Cut remaining squash into 1" pieces and set aside.
2. In a large dutch oven or other heavy pot, heat 1 tablespoon olive oil over medium-high. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
3. Add 1 tablespoon oil, reserved squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender 20-25 minutes.
Yum, right? I made a few tweaks. I used boneless skinless chicken breasts and didn't have coriander. I also added a tiny dash of curry powder. I used the stock from a previous post, which had thyme, lemon and garlic in it, which would change the flavor of the final product some.
I covered mine fully, instead of partially, so it was more soupy than intended, but it was delicious! I loved this recipe and it's a great dish for fall. I will definitely make this one again. Thanks Martha!
1 large butternut squash, peeled, halved and seeded
2 tablespoons extra-virgin olive oil
4 chicken leg quarters (2 1/2 lbs) split into drumsticks and thighs
1 red onion, cut into 1/2-inch wedges
2 tablespoons chopped fresh sage
4 teaspoons all-purpose flour
2 teaspoons ground coriander
1 teaspoon ground nutmeg
2 cups low-sodium chicken broth
1/2 cup dried cranberries
course salt and ground pepper
1. Cut half the squash into 1/2-inch pieces and refrigerate for another recipe you'll see another time. Cut remaining squash into 1" pieces and set aside.
2. In a large dutch oven or other heavy pot, heat 1 tablespoon olive oil over medium-high. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
3. Add 1 tablespoon oil, reserved squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender 20-25 minutes.
Yum, right? I made a few tweaks. I used boneless skinless chicken breasts and didn't have coriander. I also added a tiny dash of curry powder. I used the stock from a previous post, which had thyme, lemon and garlic in it, which would change the flavor of the final product some.
I covered mine fully, instead of partially, so it was more soupy than intended, but it was delicious! I loved this recipe and it's a great dish for fall. I will definitely make this one again. Thanks Martha!
Knives
Every so often my mom gives me a gift that hits the nail right on the head. A couple years ago she gave me a red Kuhn Rikon 6" chef's knife.
It rocked my world. It's so sharp and cuts like a dream. It even comes with a cover so that it doesn't get dull kicking around your utensil drawer. I decided I needed more and bought a couple on Amazon.
A yellow mini prep knife that rules vegetables like a boss. And a curved herb knife, in green, of course.
I used my herb knife for the first time tonight to chop sage. It was awesome. It worked just like I wanted it to and was super sharp. So sharp that a funny thing happened.
Oops! Got a little close on that one. Thankfully it just took my nail off and didn't cut my skin. And don't worry, I removed the bit of nail before I added the sage to the recipe. If you can learn from me and be careful, then I highly recommend these knives.
Subscribe to:
Posts (Atom)