Blogging has not been on the top of my to-do list. Right now, I am doing well just to keep my head above the water. However, I came across this most delicious recipe today. I fixed it for lunch and my 3 year old devoured it. Enjoy...
4 oz sun-dried tomatoes in oil, drained, plus 2T oil from the jar (I used the entire 7 oz. jar).
2 T tomato puree (I used 3 T)
1 clove garlic, roughly chopped (I used 2 cloves)
2 t. finely chopped thyme (I don't like thyme, so substituted Tuscan Sunset from Penzeys. It's like Italian Seasoning.)
7 oz. baby spinach (I used 10 oz)
6 mini pita breads (I used 3 of my homemade pitas)
6 cherry tomatoes, quartered
4 oz. soft goat cheese sliced
1 T sesame seeds
1. Preheat oven to 450 degrees. Blend the sun-dried tomatoes, tomato puree, and garlic to a puree in a food processor or using a hand blender. Mix in thyme.
2. Bring a pan of water to a boil. Immerse the spinach, remove and refresh in a bowl of cold water. Drain, then drizzle the sun-dried tomato oil all over the top.
3. Spread the tomato and garlic puree over the pita breads and top with the spinach. Scatter over the cherry tomatoes, cheese, and sesame seeds. Cook for 10 minutes or until the cheese has melted slightly and started to brown.
Thursday, August 18, 2011
Wednesday, April 27, 2011
Artificial Food Dyes
While I was researching my next topic on why we should avoid artificial dyes in foods, I came across this article. It explained things much better than I ever could. Therefore, instead of me restating everything, you can read it for yourself. Once again.....read your labels.
Wednesday, April 20, 2011
Wheat Germ Streusel Banana Muffins
1 1/2 c. freshly milled soft wheat (1 1/4 c. freshly milled hard)
1/3 c. sucanat
1 t. aluminum free baking powder
1/2 t. baking soda
1/2 t. sea salt
3 medium bananas, mashed
1 egg
2 T. oil
2 T. unsweetened applesauce
Streusel
1/4 c. sucanat
2 T. toasted wheat germ
1/8 t. cinnamon
1 T. cold butter
2 T. finely chopped walnuts
In a large bowl, combine the flour, sucanat, baking powder, baking soda, and salt. In another bowl, beat the bananas, egg, oil, and applesauce until well blended. Stir into dry ingredients just until moistened.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For streusel, combine the sucanat, wheat germ, and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
Bake 375 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
10 muffins.
1/3 c. sucanat
1 t. aluminum free baking powder
1/2 t. baking soda
1/2 t. sea salt
3 medium bananas, mashed
1 egg
2 T. oil
2 T. unsweetened applesauce
Streusel
1/4 c. sucanat
2 T. toasted wheat germ
1/8 t. cinnamon
1 T. cold butter
2 T. finely chopped walnuts
In a large bowl, combine the flour, sucanat, baking powder, baking soda, and salt. In another bowl, beat the bananas, egg, oil, and applesauce until well blended. Stir into dry ingredients just until moistened.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For streusel, combine the sucanat, wheat germ, and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
Bake 375 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
10 muffins.
Saturday, April 2, 2011
Hot Fudge Pudding Cake
1/3 c flour
1/4 c. honey
1 T cocoa powder
3/4 t aluminum free baking powder
1/8 t sea salt
3 T milk
1 T oil
1/3 c chopped nuts (optional)
1/3 c sucanat
1 T cocoa powder
2/3 c hot water
Heat oven to 350 degrees.
Mix all ingredients except brown sugar, 1 T cocoa, and the hot water.
Pour into ungreased 1 quart casserole. Mix brown sugar and 1 T cocoa. Sprinkle on batter. Pour hot water on batter.
Bake 30-35 minutes. Serve warm.
Top with whipped cream or ice cream.
This is very similar to the molten lava recipe. Instead of being individual cakes, it's one big cake. Yum!!! I don't care for the chopped nuts, but otherwise, this one is a winner.
1/4 c. honey
1 T cocoa powder
3/4 t aluminum free baking powder
1/8 t sea salt
3 T milk
1 T oil
1/3 c chopped nuts (optional)
1/3 c sucanat
1 T cocoa powder
2/3 c hot water
Heat oven to 350 degrees.
Mix all ingredients except brown sugar, 1 T cocoa, and the hot water.
Pour into ungreased 1 quart casserole. Mix brown sugar and 1 T cocoa. Sprinkle on batter. Pour hot water on batter.
Bake 30-35 minutes. Serve warm.
Top with whipped cream or ice cream.
This is very similar to the molten lava recipe. Instead of being individual cakes, it's one big cake. Yum!!! I don't care for the chopped nuts, but otherwise, this one is a winner.
Thursday, March 24, 2011
Fruit Salad
2 large bananas, sliced
2 T lemon juice
2 c. seeded, cubed watermelon
2 c. fresh or canned pineapple chunks
1 pt. fresh strawberries, halved
1 pt. fresh blueberries
3 kiwi fruit, peeled, and sliced
2 pckgs (3 oz each) cream cheese, softened (I used 8 oz.)
1/3 c. powdered sugar (I made my own with honey granules and arrowroot powder.)
2 T fresh lime juice
1/2 t. grated lime peel (I used a little more.)
1 c. whipping cream, whipped
Toss bananas in lemon juice; place in a 4 qt. glass serving bowl.
Add remaining fruit in layers.
In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, lime juice, and peel. Stir in a small amount of whipped cream; mix well. Fold in remaining cream. Spread over fruit.
Chill.
2 T lemon juice
2 c. seeded, cubed watermelon
2 c. fresh or canned pineapple chunks
1 pt. fresh strawberries, halved
1 pt. fresh blueberries
3 kiwi fruit, peeled, and sliced
2 pckgs (3 oz each) cream cheese, softened (I used 8 oz.)
1/3 c. powdered sugar (I made my own with honey granules and arrowroot powder.)
2 T fresh lime juice
1/2 t. grated lime peel (I used a little more.)
1 c. whipping cream, whipped
Toss bananas in lemon juice; place in a 4 qt. glass serving bowl.
Add remaining fruit in layers.
In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, lime juice, and peel. Stir in a small amount of whipped cream; mix well. Fold in remaining cream. Spread over fruit.
Chill.
Monday, March 21, 2011
Monday, February 28, 2011
Flourless Brownies
I got this from the Whole Foods website and was crazy enough to try it. For anybody out there who has a sensitivity to gluten, these just might work for you. The only changes I made were using honey instead of sugar and adding more chocolate chips.
Flourless Brownies
Ingredients
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts
Method
Preheat oven to 350°F.
Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
Nutrition
Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein
Flourless Brownies
Ingredients
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts
Method
Preheat oven to 350°F.
Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
Nutrition
Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein
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