No time to post full recipe. Here is the link. Try soon
http://www.sophisticatedgourmet.com/2011/06/amazing-brownies-gluten-free/
21 June 2011
10 June 2011
To try: Greek Yogurt Popsicles
This was on 'Cup of Jo' this morning and I must try it soon. I think I'll buy some agave to substitute for the refined sugar. 1/2 a cup is a lot for only 1 and 1/2 cups yogurt! The accompanying recipe was for avocado popsicles, which I was slightly less excited to try...
Greek Yogurt Pops with Berries (Adapted from Paletas, by Fany Gerson)
Ingredients:
1 lemon (you just need the peel)
1/2 cup water
1/2 cup sugar
1 1/2 cups plain unsweetened Greek-style yogurt
2 tablespoons honey
2 cups fresh blackberries, or the berry of your choice
Rinse the lemon, then peel it. Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.
Put the yogurt and honey in a bowl, add the chilled syrup and stir well. (You can also do this in a blender, but we just stirred by hand.) Pour a bit of the yogurt into each of the popsicle molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.
Next divide the blackberries among the popsicle molds, thn pour the remaining yogurt mixture, dividing it evenly among the molds. Snap on the lid of the molds and freeze until solid, 3 to 4 hours.
Original recipe/photo
Greek Yogurt Pops with Berries (Adapted from Paletas, by Fany Gerson)
Ingredients:1 lemon (you just need the peel)
1/2 cup water
1/2 cup sugar
1 1/2 cups plain unsweetened Greek-style yogurt
2 tablespoons honey
2 cups fresh blackberries, or the berry of your choice
Rinse the lemon, then peel it. Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.
Put the yogurt and honey in a bowl, add the chilled syrup and stir well. (You can also do this in a blender, but we just stirred by hand.) Pour a bit of the yogurt into each of the popsicle molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.
Next divide the blackberries among the popsicle molds, thn pour the remaining yogurt mixture, dividing it evenly among the molds. Snap on the lid of the molds and freeze until solid, 3 to 4 hours.
Original recipe/photo
08 June 2011
Chickpea Tacos
I started looking for a chickpea taco recipe when I realized that soy wasn't agreeing with my stomach very well. These are great in tortillas (hard tacos get pretty messy), but also good in salad and just for snacking. I usually just use $2 store-bought taco seasoning and it works just fine. See the original post (linked below) for a recipe for homemade taco seasoning (which I plan to do at some point to better control the salt).
1 can chickpeas, rinsed & drained >> I've used 2 cups of dehydrated chickpeas (that have been soaked overnight and boiled for 90 mins) and it worked just fine.
1 Tbsp. tamari >> soy sauce works as a substitute
2 tsp. lime juice >> half a lime
2 Tbsp. taco seasoning
whole wheat tortillas
lettuce >> we did arugula and it was lovely
tomato, diced
2-step guacamole* (mashed avocado + minced garlic & Kosher salt)
(optional) fresh cilantro, roughly chopped
1.) Pre-heat oven to 400 degrees F.
2.) Spray a cooking pan with olive oil & set aside>> lining the pan with tin foil or a Silpat is helpful.
3.) In a large bowl, whisk tamari, lime juice, and taco seasoning together.
4.) Add chickpeas to bowl, tossing until well-coated.
5.) Place chickpeas on pan in an even layer, spray lightly with oil, & bake for 20-25mins. >> I find I take them out halfway through and mix them around a bit. Take them out after less time if you want them to be a little softer on the outside.
6.) Remove from oven, assemble tacos (lettuce first!), & serve.
Original recipe/photo
1 can chickpeas, rinsed & drained >> I've used 2 cups of dehydrated chickpeas (that have been soaked overnight and boiled for 90 mins) and it worked just fine.
1 Tbsp. tamari >> soy sauce works as a substitute
2 tsp. lime juice >> half a lime
2 Tbsp. taco seasoning
whole wheat tortillas
lettuce >> we did arugula and it was lovely
tomato, diced
2-step guacamole* (mashed avocado + minced garlic & Kosher salt)
(optional) fresh cilantro, roughly chopped
1.) Pre-heat oven to 400 degrees F.
2.) Spray a cooking pan with olive oil & set aside>> lining the pan with tin foil or a Silpat is helpful.
3.) In a large bowl, whisk tamari, lime juice, and taco seasoning together.
4.) Add chickpeas to bowl, tossing until well-coated.
5.) Place chickpeas on pan in an even layer, spray lightly with oil, & bake for 20-25mins. >> I find I take them out halfway through and mix them around a bit. Take them out after less time if you want them to be a little softer on the outside.
6.) Remove from oven, assemble tacos (lettuce first!), & serve.
Original recipe/photo
To Try: Creamy Lemon Pasta
It's hummus on pasta. I would have never thought of it, but now that I've heard of someone doing it I CAN'T GET THE IDEA OUT OF MY HEAD. Update when I get around to making this.
Ingredients
Original recipe/photo
Ingredients8 oz. whole wheat spaghetti (or other noodles of your choice, i.e. zucchini pasta, kelp noodles, etc.)
1/2 c. hummus, prepared or homemade
1 lemon, juiced + 1 T. lemon zest
2 t. reduced sodium soy sauce
1 T. nutritional yeast
1/2 c. chopped basil
1/2 c. hummus, prepared or homemade
1 lemon, juiced + 1 T. lemon zest
2 t. reduced sodium soy sauce
1 T. nutritional yeast
1/2 c. chopped basil
- Prepare noodles and set aside.
- In a large bowl, combine hummus, lemon juice, soy sauce and nutritional yeast.
- Add pasta, lemon zest and basil and toss to coat.
- Season with salt and pepper, if desired.
To try: Roasted Potatoes with Sea Salt and Thyme
I think about roasting baby potatoes all the time, and it's really not hard to just toss potatoes in a 350-degree oven, but sometimes it's nice to have a recipe with the specifics so they come out perfect (and not undercooked) every time. Will try this soon.
Serves 4 as a side dish
1 1/2 pounds small or new potatoes, with skin
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
3-4 thyme sprigs, plus extra for garnish
Preheat oven to 425 F. Quarter potatoes and place in a large bowl with the garlic. Drizzle with olive oil. Toss to coat potatoes. Sprinkle with salt and pepper. Toss again. Dump the potatoes on a rimmed baking sheet. Scatter the thyme sprigs around the potatoes. Place baking tray on lowest rack in the oven. Bake 30 minutes without disturbing. Move baking tray to top half of the oven and continue to bake another 30 minutes. Remove and transfer potatoes to a bowl. Garnish with additional sea salt and thyme sprigs.
Original recipe/photo
Serves 4 as a side dish1 1/2 pounds small or new potatoes, with skin
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
3-4 thyme sprigs, plus extra for garnish
Preheat oven to 425 F. Quarter potatoes and place in a large bowl with the garlic. Drizzle with olive oil. Toss to coat potatoes. Sprinkle with salt and pepper. Toss again. Dump the potatoes on a rimmed baking sheet. Scatter the thyme sprigs around the potatoes. Place baking tray on lowest rack in the oven. Bake 30 minutes without disturbing. Move baking tray to top half of the oven and continue to bake another 30 minutes. Remove and transfer potatoes to a bowl. Garnish with additional sea salt and thyme sprigs.
Original recipe/photo
31 May 2011
Ginger-Mushroom Marinade
Just had this on some halibut that Dad made and he said he winged it. Would try on halibut again, or perhaps even tofu. Good for anything mildly flavoured. Maybe it would work in a stir-fry?
Basics (no real measurements, just eyeball it):
- olive oil
- balsamic vinegar
- 2 cloves of garlic, minced
- a couple inches of ginger, minced
- healthy dose of mushroom sauce*
*The mushroom sauce was in the cupboard from when I was looking for vegan alternatives to fish sauce. I think this was the main flavour that caught my attention and that I couldn't place (thus prompting me to ask what was in the marinade). I'm glad to have found another way to use the mushroom sauce!
Very good, but don't skip the mushroom sauce.
Basics (no real measurements, just eyeball it):
- olive oil
- balsamic vinegar
- 2 cloves of garlic, minced
- a couple inches of ginger, minced
- healthy dose of mushroom sauce*
*The mushroom sauce was in the cupboard from when I was looking for vegan alternatives to fish sauce. I think this was the main flavour that caught my attention and that I couldn't place (thus prompting me to ask what was in the marinade). I'm glad to have found another way to use the mushroom sauce!
Very good, but don't skip the mushroom sauce.
17 April 2011
Curried Green Beans
From Dad's Thai cookbook.
Ingredients:
14 ozs. green beans, topped and tailed (think maybe 4 big handfuls from the grocery store bin)
1 clove of garlic, minced
1 red bird's-eye chili, deseeded and chopped (I've tried using chili flakes and it didn't really work... try for the real thing, or perhaps half a jalapeño)
1/2 tsp paprika
1 piece lemon grass stalk, finely minced
2 tsp. either fish sauce or Thai mushroom sauce
1/2 cup coconut milk
1 tbs oil (your choice)
2 scallions/spring onions/green onions, sliced
1. Cut the beans in half (2 inch pieces) and cook in boiling water for two minutes. Drain well.
2. Make a puree of: garlic, chili, paprika, lemon grass, oyster sauce, and coconut milk (everything but the oil and scallions)
3. Heat the oil to stir fry the scallions over high heat for about a minute. Add the paste and bring to a boil.
4. Simmer for 3 - 4 minutes (it should reduce by approximately half). Add the beans and simmer for 1 - 2 minutes until they're tender. Serve hot.
Ingredients:
14 ozs. green beans, topped and tailed (think maybe 4 big handfuls from the grocery store bin)
1 clove of garlic, minced
1 red bird's-eye chili, deseeded and chopped (I've tried using chili flakes and it didn't really work... try for the real thing, or perhaps half a jalapeño)
1/2 tsp paprika
1 piece lemon grass stalk, finely minced
2 tsp. either fish sauce or Thai mushroom sauce
1/2 cup coconut milk
1 tbs oil (your choice)
2 scallions/spring onions/green onions, sliced
1. Cut the beans in half (2 inch pieces) and cook in boiling water for two minutes. Drain well.
2. Make a puree of: garlic, chili, paprika, lemon grass, oyster sauce, and coconut milk (everything but the oil and scallions)
3. Heat the oil to stir fry the scallions over high heat for about a minute. Add the paste and bring to a boil.
4. Simmer for 3 - 4 minutes (it should reduce by approximately half). Add the beans and simmer for 1 - 2 minutes until they're tender. Serve hot.
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