11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Fabulous Food Finds: Oat Flour
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Since I have started trying to make more gluten-free recipes, namely baked goods, I thought I was doomed to need to use commercial gluten-free baking mixes that have all kinds of additives yet were devoid of whole grains and fiber. That was until I discovered oat flour. Bob’s Red Mill has a gluten-free variety (or you can make your own by grinding up oats in the food processor). 1/3 cup has 160 calories, 3 grams of (mostly unsaturated healthy) fat, NO sodium, 26 grams of whole grain carb, 4 grams of fiber and 7 grams of protein. I was impressed by these stats so I thought I’d give it a try, while hoping the taste of my recipes would not suffer. The results? Surprisingly successful! I have actually read that oat flour can replace all purpose flour 1:1 in some recipes and I have had success in sub-ing it in for whole wheat flour in my Autumn Apple Cake, Ginger Pear Cake and Apple Crumble recipes. I have also used it in my Pumpkin Spice Cake, Gluten-free Chocolate Chip Cookies, Carrot Cake Macaroon and White Chocolate Walnut Cookies recipes with a great result as well. Still wanting to try working with coconut flour and almond meal too so if and when I do I’ll be sure to post any good recipes I come up with!
Since I have started trying to make more gluten-free recipes, namely baked goods, I thought I was doomed to need to use commercial gluten-free baking mixes that have all kinds of additives yet were devoid of whole grains and fiber. That was until I discovered oat flour. Bob’s Red Mill has a gluten-free variety (or you can make your own by grinding up oats in the food processor). 1/3 cup has 160 calories, 3 grams of (mostly unsaturated healthy) fat, NO sodium, 26 grams of whole grain carb, 4 grams of fiber and 7 grams of protein. I was impressed by these stats so I thought I’d give it a try, while hoping the taste of my recipes would not suffer. The results? Surprisingly successful! I have actually read that oat flour can replace all purpose flour 1:1 in some recipes and I have had success in sub-ing it in for whole wheat flour in my Autumn Apple Cake, Ginger Pear Cake and Apple Crumble recipes. I have also used it in my Pumpkin Spice Cake, Gluten-free Chocolate Chip Cookies, Carrot Cake Macaroon and White Chocolate Walnut Cookies recipes with a great result as well. Still wanting to try working with coconut flour and almond meal too so if and when I do I’ll be sure to post any good recipes I come up with!
Banana Pancakes
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If you like your pancakes soft and doughy then this is your recipe!!Ingredients:1 cup oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or you can make your own to by grinding gluten free oats in food processor)
1 teaspoon baking powder
1 Tablespoon brown sugar
¼ cup egg whites
1 cup nonfat milk (I used unsweetened almond milk)
1/2 teaspoon vanilla extract
1 medium sized, preferably over-ripe banana, mashed
Directions:In a small bowl combine the baking powder, flour and brown sugar together. To a larger bowl add the egg whites, vanilla and milk and whisk together. Then slowly whisk in the flour mixture until a smooth, thin batter is formed. Mix in the banana well. Add ¼ cup (for 1 pancake) to a non stick skillet, or one coated with cooking spray and heat on high heat for 1-2 minutes each side. Repeat with ¼ cup mixture 6 more times for a total of seven small pancakes. Makes 7 pancakes Serving size: 1 pancake Calories 80 Protein 3 g Carb 13 g Fiber 2 g Sugars 4 g Fat 1.5 g Saturated fat 0 g Sodium 120 mg
If you like your pancakes soft and doughy then this is your recipe!!Ingredients:1 cup oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or you can make your own to by grinding gluten free oats in food processor)
1 teaspoon baking powder
1 Tablespoon brown sugar
¼ cup egg whites
1 cup nonfat milk (I used unsweetened almond milk)
1/2 teaspoon vanilla extract
1 medium sized, preferably over-ripe banana, mashed
Directions:In a small bowl combine the baking powder, flour and brown sugar together. To a larger bowl add the egg whites, vanilla and milk and whisk together. Then slowly whisk in the flour mixture until a smooth, thin batter is formed. Mix in the banana well. Add ¼ cup (for 1 pancake) to a non stick skillet, or one coated with cooking spray and heat on high heat for 1-2 minutes each side. Repeat with ¼ cup mixture 6 more times for a total of seven small pancakes. Makes 7 pancakes Serving size: 1 pancake Calories 80 Protein 3 g Carb 13 g Fiber 2 g Sugars 4 g Fat 1.5 g Saturated fat 0 g Sodium 120 mg
No Bake No Fuss Mini Brownie Strawberry Sundaes- Recipe Redux Post # 2
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When I was a child I used to adore the strawberry sundaes at McDonald’s, loving the combo of the soft creamy vanilla ice cream with the gooey sweet strawberry topping. Using a high quality light vanilla ice cream with heated natural (lower sugar) preserves in a petite portion, really creates the same flavor without a ton of fat and sugar. To take it up a notch try it on top of this no-bake rich chocolaty brownie bar recipe that I just created and that is one delicious and reasonably healthy mini sundae! Just a tad bit over 100 calories- WOW….Ingredients:For the Brownie½ cup creamy or crunchy unsalted natural almond butter (I used Trader Joes Raw Unsalted Crunchy)
¼ cup pure maple syrup ½ teaspoon vanilla extract
1.5 tablespoons cocoa powder 3/4 cup oats (old fashioned, not quick)(*use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
¼ cup chocolate chips, measured, then finely choppedWax or parchment paper
For the Toppings
1 cup reduced sugar/natural strawberry preserves (I used Welch’s Natural)1 cup light vanilla ice cream (I used Breyer’s Natural)chopped almonds (optional, for garnish)
Directions:
In a medium sized bowl, combine the maple syrup, cocoa, vanilla and almond butter and mix well. Stir in the oats and chocolate chips and mix some more. Press mixture into an 8 by 8 inch pan. (Lining the pan with a large rectangular piece of wax/ parchment paper, placing the mixture on one side and then folding the paper over to press down works nicely since the dough is a bit sticky.) Chill in the fridge for an hour or more (if you can wait that long!) or in the freezer for 10-15 minutes and cut into 16 squares. Heat the strawberry preserves in microwave (about 10-15 seconds per tablespoon). Top each brownie with 1 tablespoon ice cream and 1 tablespoon strawberry preserves and garnish with additional chopped almonds. Wrapping any leftover individual brownie squares in wax paper and storing in baggies in the freezer or fridge is great for convenience.
Makes 16 mini sundaes
Serving size: 1/8th of recipe Calories 130 Protein 3 g Carb 17 g Fiber 1 g Sugars 12 g Fat 6 g Saturated fat 1 g Sodium 5 mg
When I was a child I used to adore the strawberry sundaes at McDonald’s, loving the combo of the soft creamy vanilla ice cream with the gooey sweet strawberry topping. Using a high quality light vanilla ice cream with heated natural (lower sugar) preserves in a petite portion, really creates the same flavor without a ton of fat and sugar. To take it up a notch try it on top of this no-bake rich chocolaty brownie bar recipe that I just created and that is one delicious and reasonably healthy mini sundae! Just a tad bit over 100 calories- WOW….Ingredients:For the Brownie½ cup creamy or crunchy unsalted natural almond butter (I used Trader Joes Raw Unsalted Crunchy)
¼ cup pure maple syrup ½ teaspoon vanilla extract
1.5 tablespoons cocoa powder 3/4 cup oats (old fashioned, not quick)(*use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
¼ cup chocolate chips, measured, then finely choppedWax or parchment paper
For the Toppings
1 cup reduced sugar/natural strawberry preserves (I used Welch’s Natural)1 cup light vanilla ice cream (I used Breyer’s Natural)chopped almonds (optional, for garnish)
Directions:
In a medium sized bowl, combine the maple syrup, cocoa, vanilla and almond butter and mix well. Stir in the oats and chocolate chips and mix some more. Press mixture into an 8 by 8 inch pan. (Lining the pan with a large rectangular piece of wax/ parchment paper, placing the mixture on one side and then folding the paper over to press down works nicely since the dough is a bit sticky.) Chill in the fridge for an hour or more (if you can wait that long!) or in the freezer for 10-15 minutes and cut into 16 squares. Heat the strawberry preserves in microwave (about 10-15 seconds per tablespoon). Top each brownie with 1 tablespoon ice cream and 1 tablespoon strawberry preserves and garnish with additional chopped almonds. Wrapping any leftover individual brownie squares in wax paper and storing in baggies in the freezer or fridge is great for convenience.
Makes 16 mini sundaes
Serving size: 1/8th of recipe Calories 130 Protein 3 g Carb 17 g Fiber 1 g Sugars 12 g Fat 6 g Saturated fat 1 g Sodium 5 mg
Curry Chicken Salad
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A nice blend of savory and sweet to spice up your sandwich or salad greens!
Ingredients:
2 cups cooked chicken (I cooked it by boiling in a pot of water so it comes out really moist) or use leftover turkey instead of chicken if desired¾ cup chopped celery½ cup sliced apples2 tablespoons golden raisins2 tablespoons chopped cashews½ cup nonfat Greek yogurt¼ cup light mayo½ teaspoon white vinegar (or rice vinegar)½- ¾ teaspoon curry powder
Directions:
Put the chicken, celery, apples, raisins and cashews in a medium bowl. In a smaller bowl combine the yogurt, mayo, curry powder and vinegar well and pour over the chicken mixture. Fold in the dressing and mix well. Chill if not serving immediately.
Makes 3.5 cups, 7 servings
Serving size ½ cup Calories 120 Protein 13 g Carb 7 g Fiber 1 g Sugars 5 g Fat 5 g Saturated fat 1 g Sodium 410 mg
A nice blend of savory and sweet to spice up your sandwich or salad greens!
Ingredients:
2 cups cooked chicken (I cooked it by boiling in a pot of water so it comes out really moist) or use leftover turkey instead of chicken if desired¾ cup chopped celery½ cup sliced apples2 tablespoons golden raisins2 tablespoons chopped cashews½ cup nonfat Greek yogurt¼ cup light mayo½ teaspoon white vinegar (or rice vinegar)½- ¾ teaspoon curry powder
Directions:
Put the chicken, celery, apples, raisins and cashews in a medium bowl. In a smaller bowl combine the yogurt, mayo, curry powder and vinegar well and pour over the chicken mixture. Fold in the dressing and mix well. Chill if not serving immediately.
Makes 3.5 cups, 7 servings
Serving size ½ cup Calories 120 Protein 13 g Carb 7 g Fiber 1 g Sugars 5 g Fat 5 g Saturated fat 1 g Sodium 410 mg
Grilled Cilantro Chicken
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A unique grilled chicken recipe, great for 4th of July or any summer BBQ!
Ingredients:1 pound boneless skinless chicken breasts (about 4 medium sized)1-2 Tablespoons finely chopped fresh cilantro1 Tablespoon sesame oil1 teaspoon low sodium soy sauce (use a gluten-free brand such as San-J if you are on a gluten free diet)½ teaspoon garlic powder½ teaspoon brown sugara dash red of pepper flakes (optional)DirectionsTo make the marinade: In a small bowl whisk together the cilantro, sesame oil, soy sauce, garlic powder, brown sugar (and red pepper). Add the chicken and the marinade to a large ziplock bag or Tupperware container and toss to evenly coat the chicken. Marinate in the fridge for 3- 6 hours. When ready to grill: Discard the marinade Preheat a large nonstick pan or barbeque grill and cook on high heat for 10-12 minutes each side until no longer pink in the center.Makes 4 servings:
Serving size: 1 chicken breast Calories 170 Protein 25 g Carb 1 g Fiber 0 g Sugars 1 g Fat 6 g saturated fat 1g Sodium 90 mg
A unique grilled chicken recipe, great for 4th of July or any summer BBQ!
Ingredients:1 pound boneless skinless chicken breasts (about 4 medium sized)1-2 Tablespoons finely chopped fresh cilantro1 Tablespoon sesame oil1 teaspoon low sodium soy sauce (use a gluten-free brand such as San-J if you are on a gluten free diet)½ teaspoon garlic powder½ teaspoon brown sugara dash red of pepper flakes (optional)DirectionsTo make the marinade: In a small bowl whisk together the cilantro, sesame oil, soy sauce, garlic powder, brown sugar (and red pepper). Add the chicken and the marinade to a large ziplock bag or Tupperware container and toss to evenly coat the chicken. Marinate in the fridge for 3- 6 hours. When ready to grill: Discard the marinade Preheat a large nonstick pan or barbeque grill and cook on high heat for 10-12 minutes each side until no longer pink in the center.Makes 4 servings:
Serving size: 1 chicken breast Calories 170 Protein 25 g Carb 1 g Fiber 0 g Sugars 1 g Fat 6 g saturated fat 1g Sodium 90 mg
8 Temmuz 2012 Pazar
Chocolate Chip Cookies - 2 Maids a Baking Linky
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I love a chocolate chip cookie.
My husband is a traditionalist when it comes to this cookie. Here is the recipe that gets rave reviews from him, chocolate chip cookies!
Every now and then I get a little crazy and mix it up! You know like add oatmeal maybe some peanut butter!
Here is my mom's recipe for Ultimate Chocolate Chip Cookies!
Start by creaming your butter, sugar and brown sugar.
Add the peanut butter, vanilla and eggs. Mix.
Add flour, oats, salt and baking soda.
Gently mix in chocolate chips.
Scoop and bake!
Perfect with a tall glass of ice cold milk!
Ultimate Chocolate Chip Cookies:
1 cup butter
1 cup sugar
2/3 cup brown sugar
1 cup peanut butter
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 cup oats
1/2 tsp salt
2 tsp baking soda
1 pkg chocolate chips
Cream butter, sugar and brown sugar. Add peanut butter, vanilla and eggs. Mix. Add flour, oats, salt and baking soda. Mix. Gently add chocolate chips. Scoop and bake at 350 for 10-12 minutes.
What is your favorite chocolate chip cookie recipe?
Link your recipe below!!
My husband is a traditionalist when it comes to this cookie. Here is the recipe that gets rave reviews from him, chocolate chip cookies!
Every now and then I get a little crazy and mix it up! You know like add oatmeal maybe some peanut butter!
Here is my mom's recipe for Ultimate Chocolate Chip Cookies!
Start by creaming your butter, sugar and brown sugar.
Add the peanut butter, vanilla and eggs. Mix.
Add flour, oats, salt and baking soda.
Gently mix in chocolate chips.
Scoop and bake!
Perfect with a tall glass of ice cold milk!
Ultimate Chocolate Chip Cookies:
1 cup butter
1 cup sugar
2/3 cup brown sugar
1 cup peanut butter
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 cup oats
1/2 tsp salt
2 tsp baking soda
1 pkg chocolate chips
Cream butter, sugar and brown sugar. Add peanut butter, vanilla and eggs. Mix. Add flour, oats, salt and baking soda. Mix. Gently add chocolate chips. Scoop and bake at 350 for 10-12 minutes.
What is your favorite chocolate chip cookie recipe?
Link your recipe below!!
The Best 'Sunday Dinner Chicken'
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Every cook should have a good roast chicken in their repertoire. It is a dish that is simple yet elegant. Impressive and always delicious. It is the ideal Sunday Dinner dish.
This is my go-to version that I have slowly perfected over the years. The butter mixed with shallots, lemon zest, garlic and herbs gives a ton of flavor without having to pre-brine the bird. Since it is rubbed under and on top of the skin it keeps the breast meat super moist and crisps up the skin perfectly. In fact, the skin on this bird is so good that I would eat that alone as a whole meal if I could.
You can easily switch up the herbs used in the compound butter, but I really prefer rosemary with my chickens. It is uber-fragrant and pairs nicely with the lemon.
A little secret about the bird in the picture below: I purchased it at the greenmarket from a stall I haven't bought chickens from in a long time. The legs were already bound by the flap of skin at the back end, so I didn't even think to check the cavity for "the extras" that sometimes come in poultry. I cooked it and pulled it out when it was perfectly browned and tender, let it rest for a few minutes, then started to carve it. As I got to the part of the breast meat nearest the center, it was still raw. Damn. Figured out why when I finally checked the cavity to find the neck, livers and gizzards. So out they came and back into the oven the chicken went. Not exactly the setback you need when your mouth is watering over the scent and sight of such a lovely bird. So don't forget to check the cavity of your chicken first before beginning!
The Best 'Sunday Dinner Chicken'4 servings
1-- 3.5 lb. whole chicken4 TB butter, at room temperature1 TB chopped shallots
1 clove garlic, chopped2 t. chopped rosemary1 t. chopped thymezest of 1 lemon1 lemon, slicedseasoned saltsalt and pepper
Preheat the oven to 375 degrees. Mix together the butter, shallots, garlic, rosemary, thyme and lemon zest. Using your fingers, separate the skin from the breast of the chicken. Rub some of the butter mixture underneath the skin. Then rub the rest of the butter mixture all over the outside of the chicken. Put the lemon slices inside the cavity (making sure to clean out any neck/livers/gizzards that are in the cavity first). If I have a bit of leftover shallot I like to toss this into the cavity as well.Sprinkle a good amount of seasoned salt all over the chicken. Sprinkle with a bit of salt and fresh ground pepper. Place the chicken into a baking dish and put into the preheated oven.Cook until the juices on the chicken run clear and a thermometer inserted in the thigh reaches 165 degrees, about 1 hour.Remove from the oven and allow to rest for about 10 minutes before carving and serving.
This is my go-to version that I have slowly perfected over the years. The butter mixed with shallots, lemon zest, garlic and herbs gives a ton of flavor without having to pre-brine the bird. Since it is rubbed under and on top of the skin it keeps the breast meat super moist and crisps up the skin perfectly. In fact, the skin on this bird is so good that I would eat that alone as a whole meal if I could.
You can easily switch up the herbs used in the compound butter, but I really prefer rosemary with my chickens. It is uber-fragrant and pairs nicely with the lemon.
A little secret about the bird in the picture below: I purchased it at the greenmarket from a stall I haven't bought chickens from in a long time. The legs were already bound by the flap of skin at the back end, so I didn't even think to check the cavity for "the extras" that sometimes come in poultry. I cooked it and pulled it out when it was perfectly browned and tender, let it rest for a few minutes, then started to carve it. As I got to the part of the breast meat nearest the center, it was still raw. Damn. Figured out why when I finally checked the cavity to find the neck, livers and gizzards. So out they came and back into the oven the chicken went. Not exactly the setback you need when your mouth is watering over the scent and sight of such a lovely bird. So don't forget to check the cavity of your chicken first before beginning!
The Best 'Sunday Dinner Chicken'4 servings
1-- 3.5 lb. whole chicken4 TB butter, at room temperature1 TB chopped shallots
1 clove garlic, chopped2 t. chopped rosemary1 t. chopped thymezest of 1 lemon1 lemon, slicedseasoned saltsalt and pepper
Preheat the oven to 375 degrees. Mix together the butter, shallots, garlic, rosemary, thyme and lemon zest. Using your fingers, separate the skin from the breast of the chicken. Rub some of the butter mixture underneath the skin. Then rub the rest of the butter mixture all over the outside of the chicken. Put the lemon slices inside the cavity (making sure to clean out any neck/livers/gizzards that are in the cavity first). If I have a bit of leftover shallot I like to toss this into the cavity as well.Sprinkle a good amount of seasoned salt all over the chicken. Sprinkle with a bit of salt and fresh ground pepper. Place the chicken into a baking dish and put into the preheated oven.Cook until the juices on the chicken run clear and a thermometer inserted in the thigh reaches 165 degrees, about 1 hour.Remove from the oven and allow to rest for about 10 minutes before carving and serving.
Cheater's Cassoulet
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We are finally getting some more winter-like weather around these parts after a rather warm season (not that I'm complaining about the beautiful temps we've had!). Despite spending most of this particular winter craving lighter meals, when the snow finally fell last week I longed for something rich and hearty. Cassoulet seemed to call to me, but after the busy days (fitting in runs, writing for another website, workshops, and work) I had no energy to spend hours slaving away on the dish.
I decided to instead come up with the Cheater's Cassoulet. Using some of the traditional flavors of the dish, but breaking it down and simplifying so it can be prepared on any weeknight. It doesn't have the depth that the original carries, but will fit the bill when you just don't have the time. Feel free to substitute prepared duck confit or leftover braised pork for the sausage (or add in addition to the sausage) if you have some on hand.
Cheater's Cassoulet4 servings
4 sausages (I like wild boar sausage for this recipe, but any will do)4 slices bacon, chopped1 small onion, chopped2 cloves garlic, sliced3 t. chopped fresh thyme2 15oz. cans cannellini beans1/2 t. salt1/4 t. pepper3 TB butter1/2 c. panko breadcrumbs
Preheat oven to 350 degrees.Heat a dutch oven or deep oven safe skillet over medium-high heat. Add the sausages and sear all over. Then remove the sausages to a plate. Add the chopped bacon to the pan. Cook until the bacon is crispy then remove to a plate.Add the onion to the bacon grease and cook until translucent, about 4-5 minutes. Then add the garlic and thyme and cook for another 2 minutes. Remove from the heat and then stir in the cannellini beans, salt, pepper and cooked bacon. Place the seared sausages into the beans.Melt the butter and mix with the breadcrumbs. Sprinkle this mixture on top of the beans and sausages. Place uncovered into the oven and cook for 30 minutes, or until the breadcrumbs are slightly browned and the sausages are cooked through.
I decided to instead come up with the Cheater's Cassoulet. Using some of the traditional flavors of the dish, but breaking it down and simplifying so it can be prepared on any weeknight. It doesn't have the depth that the original carries, but will fit the bill when you just don't have the time. Feel free to substitute prepared duck confit or leftover braised pork for the sausage (or add in addition to the sausage) if you have some on hand.
Cheater's Cassoulet4 servings
4 sausages (I like wild boar sausage for this recipe, but any will do)4 slices bacon, chopped1 small onion, chopped2 cloves garlic, sliced3 t. chopped fresh thyme2 15oz. cans cannellini beans1/2 t. salt1/4 t. pepper3 TB butter1/2 c. panko breadcrumbs
Preheat oven to 350 degrees.Heat a dutch oven or deep oven safe skillet over medium-high heat. Add the sausages and sear all over. Then remove the sausages to a plate. Add the chopped bacon to the pan. Cook until the bacon is crispy then remove to a plate.Add the onion to the bacon grease and cook until translucent, about 4-5 minutes. Then add the garlic and thyme and cook for another 2 minutes. Remove from the heat and then stir in the cannellini beans, salt, pepper and cooked bacon. Place the seared sausages into the beans.Melt the butter and mix with the breadcrumbs. Sprinkle this mixture on top of the beans and sausages. Place uncovered into the oven and cook for 30 minutes, or until the breadcrumbs are slightly browned and the sausages are cooked through.
Curried Chickpea Salad
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This side dish is super easy to put together and is packed full of flavor and is excellent for when you are having a busy day. Get the recipe over at Pine Tar Press.
On a side note, I got a SLR camera finally last weekend! Have been working hard to make sure I understand and can use all of the features, plus have now downloaded Lightroom to work on RAW images, so may be asking for advice and tips as I go along. Any food related SLR and Lightroom suggestions and help would be welcome! (I have a backlog of photos and recipes that I am behind on, though, so many of the pictures for a few more upcoming posts will still be from the point and shoot).
On a side note, I got a SLR camera finally last weekend! Have been working hard to make sure I understand and can use all of the features, plus have now downloaded Lightroom to work on RAW images, so may be asking for advice and tips as I go along. Any food related SLR and Lightroom suggestions and help would be welcome! (I have a backlog of photos and recipes that I am behind on, though, so many of the pictures for a few more upcoming posts will still be from the point and shoot).
What I've Been Up To
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Been a bit of a drought here in posts lately. Feeling a little bogged down with the craziness of life (work, sister's upcoming wedding, friends in town), but have still been cooking! Lots of posts on the back-burner, but you can find a little of what I've been up to in a couple of other places.
The past couple of Pine Tar Press posts:
Cake Batter Crispy Treats
Tailgating Party Prep Tips
and Grilled Camembert Cheese
I also guest blogged for Everyday Desserts, featuring an open-faced sandwich of tomato bread with avocados and smoked paprika:
I also hosted Easter once again this year. Since I almost forgot about it and it creeped up on me pretty quickly we made it a pot-luck. I prepared a boneless lamb leg roast (with rosemary, garlic and orange zest), a vegan quinoa and beet salad (from one of my favorite blogs, Sprouted Kitchen), a couple of side salads, and a few appetizers (including David Lebovitz's Fig and Olive Tapenade). Friends brought an amazing array of cheeses, meats, homemade bread and beer, potatoes, vegetables, wines. It was a spread to be proud of.
Will soon be back with new recipes, stay tuned!
The past couple of Pine Tar Press posts:
Cake Batter Crispy Treats
Tailgating Party Prep Tips
and Grilled Camembert Cheese
I also guest blogged for Everyday Desserts, featuring an open-faced sandwich of tomato bread with avocados and smoked paprika:
I also hosted Easter once again this year. Since I almost forgot about it and it creeped up on me pretty quickly we made it a pot-luck. I prepared a boneless lamb leg roast (with rosemary, garlic and orange zest), a vegan quinoa and beet salad (from one of my favorite blogs, Sprouted Kitchen), a couple of side salads, and a few appetizers (including David Lebovitz's Fig and Olive Tapenade). Friends brought an amazing array of cheeses, meats, homemade bread and beer, potatoes, vegetables, wines. It was a spread to be proud of.
 |
| Lots of laughs to be had. |
Will soon be back with new recipes, stay tuned!
7 Temmuz 2012 Cumartesi
Swapping Blogs and Lena's Meatloaf
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Today I am swapping blogs with Lena from Mom2MemphisAndRuby . I am so happy to welcome Lena here. Her blog is great and she posts some great tutorials and posts about parenting and her cute kids. Please make sure that you go check out her blog and check out my post for Chicken Crescent Bundles there. Here's Lena and her Meatloaf recipe:
My name is Lena and I blog over at Mom2MemphisAndRuby!I am very excited to be visiting Alyssa here today as part of the Grow.Swap.Share Blog Swap organized by Julie & Carrie!
Here's the deal, though.I don't cook (Yikes! And I have to guest post on a recipe blog!?)It's not that I haven't tried... I just usually suck at it.I'm not being modest either! I promise I'm just not cut out for the kitchen!
{LUCKILY, the hubs is an awesome chef so we eat really well!}
I did try a recipe once that got some pretty good reviews from the fam!It's "My Meatloaf"and it's one of our faves!{especially on a cold, rainy & lazy Sunday}
I've tweaked it a tad, but I thought I would share it with you today!
What you'll need
lean ground beef (I use about 2lbs)2 cups of bran cereal2/3 cups BBQ sauce (I use Kraft Light)2 eggs1 onion1 red pepper1 carrot
heat the oven to 375Mix cereal, BBQ sauce & eggs until well blended, then add the rest of the ingredients
I use a nice glass pan and coat the top of the meatloaf with more BBQ sauce! So yummmmm!
Bake for 1 hour, and enjoy!This week I served it with cripsy french fries & vegetables (not shown! ha!), but it's also great with rice or homemade mashed potatoes! I love it because it's a great way to sneak in veggies & bran without anyone really noticing! And it's EASY!
Please excuse this lame attempt at a recipe post...but DO try out this recipe and let me know what you think of it!
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My name is Lena and I blog over at Mom2MemphisAndRuby!I am very excited to be visiting Alyssa here today as part of the Grow.Swap.Share Blog Swap organized by Julie & Carrie!
Here's the deal, though.I don't cook (Yikes! And I have to guest post on a recipe blog!?)It's not that I haven't tried... I just usually suck at it.I'm not being modest either! I promise I'm just not cut out for the kitchen!
{LUCKILY, the hubs is an awesome chef so we eat really well!}
I did try a recipe once that got some pretty good reviews from the fam!It's "My Meatloaf"and it's one of our faves!{especially on a cold, rainy & lazy Sunday}
I've tweaked it a tad, but I thought I would share it with you today!
What you'll need
lean ground beef (I use about 2lbs)2 cups of bran cereal2/3 cups BBQ sauce (I use Kraft Light)2 eggs1 onion1 red pepper1 carrot
heat the oven to 375Mix cereal, BBQ sauce & eggs until well blended, then add the rest of the ingredients
I use a nice glass pan and coat the top of the meatloaf with more BBQ sauce! So yummmmm!
Bake for 1 hour, and enjoy!This week I served it with cripsy french fries & vegetables (not shown! ha!), but it's also great with rice or homemade mashed potatoes! I love it because it's a great way to sneak in veggies & bran without anyone really noticing! And it's EASY!
Please excuse this lame attempt at a recipe post...but DO try out this recipe and let me know what you think of it!
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Chocolate Peanut Butter French Toast Bake
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Father's Day is coming soon. Our Father's Day this year is going to be crazy. Aaron's 1st birthday party is the day before Father's Day. This year our anniversary falls on Father's Day and there is a big party for Brian's grandpa's 85th birthday on Father's Day. I want to make Brian a nice breakfast for Father's Day since we won't be home much of the day.
I obviously have a thing for French Toast Bakes, this is the 4th one that I have made. This is one of my favorites. This would be a great breakfast to make for your husband or father on Father's Day! My husband loves chocolate and peanut butter and I made this French Toast Bake with him in mind. We both loved it.
This is made using refrigerated cinnamon buns. This is decadent, but still makes a great breakfast. This reminded me of a coffee cake, for some reason, so this can be eaten for dessert as well. The chocolate and peanut butter formed a layer on top of the cinnamon buns, which was very delicious. This breakfast was great, nothing can get better than cinnamon roll french toast with chocolate and peanut butter. This is a must try, I know you'll love it!!
Try these other French Toast Bakes:
~ Cinnamon French Toast Bake~ Banana Walnut Cinnamon French Toast Bake~ Strawberries and Cream Cinnamon French Toast Bake
Chocolate Peanut Butter French Toast Bake
3 eggs
1/2 cup peanut butter
1 can refrigerated cinnamon buns with icing
1/2 cup heavy whipping cream
1 teaspoon cinnamon
1 teaspoon vanilla
2/3 cup semi-sweet chocolate chips1 teaspoon cocoa powder
1. Preheat the oven to 375 degrees.
2. Separate the refrigerated cinnamon rolls into 8 rolls, setting the icing aside. Cut each roll into 8 equal pie-shaped wedges. Place the cinnamon roll pieces into a greased 8x8 baking dish.
3. In a medium bowl beat the eggs. Then beat in the peanut butter, heavy whipping cream, cinnamon, and vanilla until they are well blended. Stir in the semi-sweet chocolate chips. Then gently pour the mixture over the cinnamon bun pieces.
4. Bake for 30-35 minutes or until golden brown. Cool for 15 minutes.
5. Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle. Stir in the cocoa powder and then drizzle the icing over the top of the French Toast Bake.
*Alyssa*
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Father's Day is coming soon. Our Father's Day this year is going to be crazy. Aaron's 1st birthday party is the day before Father's Day. This year our anniversary falls on Father's Day and there is a big party for Brian's grandpa's 85th birthday on Father's Day. I want to make Brian a nice breakfast for Father's Day since we won't be home much of the day.
I obviously have a thing for French Toast Bakes, this is the 4th one that I have made. This is one of my favorites. This would be a great breakfast to make for your husband or father on Father's Day! My husband loves chocolate and peanut butter and I made this French Toast Bake with him in mind. We both loved it.
This is made using refrigerated cinnamon buns. This is decadent, but still makes a great breakfast. This reminded me of a coffee cake, for some reason, so this can be eaten for dessert as well. The chocolate and peanut butter formed a layer on top of the cinnamon buns, which was very delicious. This breakfast was great, nothing can get better than cinnamon roll french toast with chocolate and peanut butter. This is a must try, I know you'll love it!!
Try these other French Toast Bakes:
~ Cinnamon French Toast Bake~ Banana Walnut Cinnamon French Toast Bake~ Strawberries and Cream Cinnamon French Toast Bake
Chocolate Peanut Butter French Toast Bake
3 eggs
1/2 cup peanut butter
1 can refrigerated cinnamon buns with icing
1/2 cup heavy whipping cream
1 teaspoon cinnamon
1 teaspoon vanilla
2/3 cup semi-sweet chocolate chips1 teaspoon cocoa powder
1. Preheat the oven to 375 degrees.
2. Separate the refrigerated cinnamon rolls into 8 rolls, setting the icing aside. Cut each roll into 8 equal pie-shaped wedges. Place the cinnamon roll pieces into a greased 8x8 baking dish.
3. In a medium bowl beat the eggs. Then beat in the peanut butter, heavy whipping cream, cinnamon, and vanilla until they are well blended. Stir in the semi-sweet chocolate chips. Then gently pour the mixture over the cinnamon bun pieces.
4. Bake for 30-35 minutes or until golden brown. Cool for 15 minutes.
5. Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle. Stir in the cocoa powder and then drizzle the icing over the top of the French Toast Bake.
*Alyssa*
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Mini Reese's Chocolate Cake Donuts with Peanut Butter Ganache
To contact us Click HERE
Usually I do not win anything, so I was surprised a couple of weeks ago when Ashton from Something Swanky emailed me to tell me that I won one of her giveaways. The prize was a mini donut pan. My husband and I both love donuts, so I was so excited when I received the donut pan in the mail. The pan makes 12 mini donuts. I decided that I needed to make donuts right away.
Of course I had to combine my two favorite ingredients, chocolate and peanut butter to make these delicious mini donuts. You can double the recipe to make regular size donuts and cook them for a little longer. These donuts were so delicious, they tasted just like chocolate cake and were like individual sized cake bites. The peanut butter ganache on top was so yummy. I'm drooling just thinking about these, I better go make some more!
Mini Reese's Chocolate Cake Donuts with Peanut Butter Ganache
Mini Reese's Chocolate Cake Donuts
1/2 box chocolate cake mix (about 1 1/2 cups of mix)
1 egg
1/4 cup vegetable oil
1/2 cup water
1 package of regular size Reese's (contains 2 Reese's cups), chopped
1. Preheat the oven to 325 degrees.
2. Mix all of the ingredients together except for the Reese's. Then gently stir the Reese's into the cake batter.
3. Grease the mini donut pan. Then put the batter into a ziploc bag and cut a hole at the tip. (I find this is the easiest way to do it, but you can also spoon it in). Squeeze the batter into the donut pan, filling each mold 2/3 of the way.
4. Bake the donuts for 8-10 minutes or until an inserted toothpick comes out clean. Cool the donuts before removing from the pan.
Peanut Butter Ganache
1/3 cup heavy whipping cream
1/3 cup peanut butter chips
1/2 teaspoon vanilla
1. Place the peanut butter chips into a medium sized bowl. In a small saucepan, pour the cream in and bring it to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat and pour it over the peanut butter chips. Let it stand for a minute or two then whisk until smooth. Stir in the vanilla until well blended. Place a piece of plastic wrap over the bowl and cool at room temperature.
2. Once the donuts are cool, either dip the top of the donut into the ganache or spoon the ganache over the donut.
*Alyssa*
Linked to these parties
Usually I do not win anything, so I was surprised a couple of weeks ago when Ashton from Something Swanky emailed me to tell me that I won one of her giveaways. The prize was a mini donut pan. My husband and I both love donuts, so I was so excited when I received the donut pan in the mail. The pan makes 12 mini donuts. I decided that I needed to make donuts right away.
Of course I had to combine my two favorite ingredients, chocolate and peanut butter to make these delicious mini donuts. You can double the recipe to make regular size donuts and cook them for a little longer. These donuts were so delicious, they tasted just like chocolate cake and were like individual sized cake bites. The peanut butter ganache on top was so yummy. I'm drooling just thinking about these, I better go make some more!
Mini Reese's Chocolate Cake Donuts with Peanut Butter Ganache
Mini Reese's Chocolate Cake Donuts
1/2 box chocolate cake mix (about 1 1/2 cups of mix)
1 egg
1/4 cup vegetable oil
1/2 cup water
1 package of regular size Reese's (contains 2 Reese's cups), chopped
1. Preheat the oven to 325 degrees.
2. Mix all of the ingredients together except for the Reese's. Then gently stir the Reese's into the cake batter.
3. Grease the mini donut pan. Then put the batter into a ziploc bag and cut a hole at the tip. (I find this is the easiest way to do it, but you can also spoon it in). Squeeze the batter into the donut pan, filling each mold 2/3 of the way.
4. Bake the donuts for 8-10 minutes or until an inserted toothpick comes out clean. Cool the donuts before removing from the pan.
Peanut Butter Ganache
1/3 cup heavy whipping cream
1/3 cup peanut butter chips
1/2 teaspoon vanilla
1. Place the peanut butter chips into a medium sized bowl. In a small saucepan, pour the cream in and bring it to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat and pour it over the peanut butter chips. Let it stand for a minute or two then whisk until smooth. Stir in the vanilla until well blended. Place a piece of plastic wrap over the bowl and cool at room temperature.
2. Once the donuts are cool, either dip the top of the donut into the ganache or spoon the ganache over the donut.
*Alyssa*
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Red, White, and Blue Soda
To contact us Click HERE
I love the 4th of July, its a great holiday to spend time with family and friends. I also love watching fireworks. My husband's birthday is on July 5, so we get to have celebrations two days in a row. When I think of the 4th of July, I think of sitting outside with good food and good drinks.
This is a great way to jazz up a regular soda and make it more festive for the holiday. This is fun for kids and great for any 4th of July party. Also, its so easy and the only time needed is to make the ice cubes. First start with Sierra Mist, Sprite, 7UP, or Ginger ale. Then add Gatorade or Koolaid flavored blue and red ice cubes to the soda. The flavors of the ice cubes add great flavor to the soda when they start to melt. This is a great way to jazz up any soda for the holiday.
Red, White, and Blue Soda
1 can of soda, use either Sierra Mist, Sprite, Ginger ale, or 7UP2 ice cubes of Fruit Punch Gatorade (can also use Kool Aid or any other red drink)
2 ice cubes of Glazier Freeze Gatorade (can also use Kool Aid or any other blue drink)
1. Pour the can of soda into a glass and add the blue and red ice cubes. Drink and enjoy!
*Alyssa*
Linked to these parties
I love the 4th of July, its a great holiday to spend time with family and friends. I also love watching fireworks. My husband's birthday is on July 5, so we get to have celebrations two days in a row. When I think of the 4th of July, I think of sitting outside with good food and good drinks.
This is a great way to jazz up a regular soda and make it more festive for the holiday. This is fun for kids and great for any 4th of July party. Also, its so easy and the only time needed is to make the ice cubes. First start with Sierra Mist, Sprite, 7UP, or Ginger ale. Then add Gatorade or Koolaid flavored blue and red ice cubes to the soda. The flavors of the ice cubes add great flavor to the soda when they start to melt. This is a great way to jazz up any soda for the holiday.
Red, White, and Blue Soda
1 can of soda, use either Sierra Mist, Sprite, Ginger ale, or 7UP2 ice cubes of Fruit Punch Gatorade (can also use Kool Aid or any other red drink)
2 ice cubes of Glazier Freeze Gatorade (can also use Kool Aid or any other blue drink)
1. Pour the can of soda into a glass and add the blue and red ice cubes. Drink and enjoy!
*Alyssa*
Linked to these parties
Tempura Chicken Fingers
To contact us Click HERE
It's time for the Crazy Cooking Challenge. This month's challenge was Fried Chicken. The recipe needs to be chicken and it needs to be fried in some way. These chicken tenders were dipped in a tempura batter and then fried. This recipe is from Plain Chicken. She has so many great chicken and dinner recipes, make sure you go check out her blog.
When I saw that the challenge was fried chicken, I was a little nervous because I usually make my fried chicken in the oven instead of actually frying it. I love fried chicken, but I usually regret getting it because it is greasy. When I found this recipe I knew that I had to try it.
This was really easy to make. It was so easy to make the batter and then just stick it in the oil for about 5 minutes. There was nothing hard about frying it. The great thing about the tempura batter is that it is not as heavy. This was not greasy at all and it tasted excellent. These chicken tenders were so good. My husband even used the leftovers to make a salad the next day. This batter is a great alternative to the traditional fried chicken and can be used to fry any other meat as well. Enjoy!!
Other Crazy Cooking Challenge recipes: * December: Chocolate Peanut Butter Fudge * January: Creamy Chicken Noodle Soup * February: Chocolate Cake with Strawberry Mousse Filling * March: Baked Spaghetti * April: Single Serving Blueberry Muffin * May: Chicken Bacon Ranch Grilled Cheese Sandwich * June: Layered Strawberry Mango Smoothies
Tempura Chicken Tenders(Recipe from Plain Chicken)
2 cups flour1 1/2 teaspoon salt2 cups water3 tablespoons vinegar1 1/2 teaspoons baking soda1-2 pounds chicken tenders
1. Mix the flour, salt, and water together in a large bowl. In a smaller bowl mix together the vinegar and baking soda. Then pour the baking soda mixture into the flour mixture.
2. Pour about 2 inches of oil in a skillet and heat the oil over medium high heat. When you splash a drop of water in the oil and it sizzles, it is hot enough.
3. Dip the tenders into the tempura batter and shake off the excess batter. Fry the tenders in small batches for about 5 minutes for each batch or until the chicken is fully cooked. Remove the tenders from the oil and drain on paper towels before serving.
*Alyssa*
Linked to these parties
Please go HERE if you are interested in joining the Crazy Cooking Challenge
FRIED CHICKEN - Linky Party Code (July 7, 2012, 9am PST)BLOGGER & SELF-HOSTED WORDPRESS BLOGSFREE WORDPRESS
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It's time for the Crazy Cooking Challenge. This month's challenge was Fried Chicken. The recipe needs to be chicken and it needs to be fried in some way. These chicken tenders were dipped in a tempura batter and then fried. This recipe is from Plain Chicken. She has so many great chicken and dinner recipes, make sure you go check out her blog.
When I saw that the challenge was fried chicken, I was a little nervous because I usually make my fried chicken in the oven instead of actually frying it. I love fried chicken, but I usually regret getting it because it is greasy. When I found this recipe I knew that I had to try it.
This was really easy to make. It was so easy to make the batter and then just stick it in the oil for about 5 minutes. There was nothing hard about frying it. The great thing about the tempura batter is that it is not as heavy. This was not greasy at all and it tasted excellent. These chicken tenders were so good. My husband even used the leftovers to make a salad the next day. This batter is a great alternative to the traditional fried chicken and can be used to fry any other meat as well. Enjoy!!
Other Crazy Cooking Challenge recipes: * December: Chocolate Peanut Butter Fudge * January: Creamy Chicken Noodle Soup * February: Chocolate Cake with Strawberry Mousse Filling * March: Baked Spaghetti * April: Single Serving Blueberry Muffin * May: Chicken Bacon Ranch Grilled Cheese Sandwich * June: Layered Strawberry Mango Smoothies
Tempura Chicken Tenders(Recipe from Plain Chicken)
2 cups flour1 1/2 teaspoon salt2 cups water3 tablespoons vinegar1 1/2 teaspoons baking soda1-2 pounds chicken tenders
1. Mix the flour, salt, and water together in a large bowl. In a smaller bowl mix together the vinegar and baking soda. Then pour the baking soda mixture into the flour mixture.
2. Pour about 2 inches of oil in a skillet and heat the oil over medium high heat. When you splash a drop of water in the oil and it sizzles, it is hot enough.
3. Dip the tenders into the tempura batter and shake off the excess batter. Fry the tenders in small batches for about 5 minutes for each batch or until the chicken is fully cooked. Remove the tenders from the oil and drain on paper towels before serving.
*Alyssa*
Linked to these parties
Please go HERE if you are interested in joining the Crazy Cooking Challenge
FRIED CHICKEN - Linky Party Code (July 7, 2012, 9am PST)BLOGGER & SELF-HOSTED WORDPRESS BLOGSFREE WORDPRESS
Powered by Linky Tools
Click here to enter your link and view this Linky Tools list...
5 Temmuz 2012 Perşembe
Homemade Naan, Limoncello, and Oscar Goodies
To contact us Click HERE
February can be cruel to those who have made New Year's resolutions. After starting off strong in January, if you slack off at all on your goals February will make you pay for it by being a short month with fewer days to get in your efforts. This year I forced myself to stay focused to make sure I came out on top and didn't let this month win.
I actually got in two new things in the kitchen during February: homemade naan and homemade limoncello. Both are items that I have been telling myself I will make over and over again and never quite got around to them. Now that I have I'm not sure why I've put them off so long--they are both so simple and so delicious. The naan especially will wind up in my regular dinner rotation.
I used the recipe found over on Rasa Malaysia. The ingredients are simply mixed together, allowed to rest for a couple of hours, rolled out, and then cooked in a hot cast iron skillet. By covering the dough with a lid as soon as you place it in the pan you are rewarded with many airy bubbles on top, which you then toast quickly by flipping the pan over and holding it upside down over the flame on your gas stove top (the dough sticks to the cast iron with a quick brush of water before placing it there). Then you brush it with butter (I brushed mine with melted butter mixed with plenty of garlic) to finish and serve immediately. One of the easiest "breads" I've ever attempted. (and very tasty served alongside my curried chickpea salad)
As for the limoncello, the only problem with preparing it is having the patience to wait the couple of weeks before it is ready to go (and the patience needed while it is dripping slowly, so very slowly, through the filters to clarify it). I like the Serious Eats recipe for this refreshing Italian drink because I don't have a lemon peeler and it was so simple to just zest all of the lemons (the leftover lemon juice has been used in sauces, pastas, lemonade). This particular recipe is slightly too sweet for my tastes, but part of me believes this wouldn't be the case if I had actually been able to find Everclear instead of just using vodka (the extra sugar is probably a good balance for the high alcohol content/burn factor in the grain alcohol). I can't wait to try this recipe out with different varieties of citrus. And maybe gin instead of vodka?? (lim/gin-cello?? Sounds like a winner to me)
On a final note, I wanted to share the menu for my Oscar Party spread this year, as it turned out to be a hit (despite the party being a small one this time around):
Wild Mushroom Hummus
Baked Camembert (with Rosemary, Honey and Black Pepper)
Olive Sables
Chocolate Chip Cookie Dough Dip
BBQ Popcorn
I actually got in two new things in the kitchen during February: homemade naan and homemade limoncello. Both are items that I have been telling myself I will make over and over again and never quite got around to them. Now that I have I'm not sure why I've put them off so long--they are both so simple and so delicious. The naan especially will wind up in my regular dinner rotation.
I used the recipe found over on Rasa Malaysia. The ingredients are simply mixed together, allowed to rest for a couple of hours, rolled out, and then cooked in a hot cast iron skillet. By covering the dough with a lid as soon as you place it in the pan you are rewarded with many airy bubbles on top, which you then toast quickly by flipping the pan over and holding it upside down over the flame on your gas stove top (the dough sticks to the cast iron with a quick brush of water before placing it there). Then you brush it with butter (I brushed mine with melted butter mixed with plenty of garlic) to finish and serve immediately. One of the easiest "breads" I've ever attempted. (and very tasty served alongside my curried chickpea salad)
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| Rolling out the dough |
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| Covering the cast iron to help facilitate the air bubbles |
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| Before the naan gets brushed with buttery goodness |
On a final note, I wanted to share the menu for my Oscar Party spread this year, as it turned out to be a hit (despite the party being a small one this time around):
Wild Mushroom Hummus
Baked Camembert (with Rosemary, Honey and Black Pepper)
Olive Sables
Chocolate Chip Cookie Dough Dip
BBQ Popcorn
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