I have run into a string of bad luck. The last two desserts I have created did not quite work out as planned. The first was a frozen yogurt type dessert that came out too tart. The second was an attempt at vegan brownies. While I have, quite successfully, made dozens of vegan cupcakes, this was a giant failure. I am sure that the problem was substitutions, since baking is not nearly as forgiving as cooking. This particular recipe called for black cherry preserves and plain soy yogurt. I did not have either so used strawberry preserves and strawberry yogurt instead. I accidently put too much preserves in so I decided to pull back on the sugar going from 3/4 c. to 2/3 c. Apparently it does make quite a difference. I also ran out of canola oil, so I used olive oil to compensate but didn't measure. In the end what I got was a nice chewy top, like the corners of brownies baked in a square pan and a crumbly inside. The strawberry with the chocolate turned out well but the texture just wasn't right.
And the lesson of this experiment is:
ALWAYS measure when baking!!
p.s. i will post the disasterous photos as soon as I get some good light.
Tuesday, March 24, 2009
Saturday, March 21, 2009
Broccoli & Cheese Mini Quiches
I have discovered the holy grail of food magazines! Clean Eating is a magazine that shows you how easy it is to take care of yourself by starting with what you put in your belly. I really like the simplicity of the recipes. It makes eating organic and healthy easy! They also review products and books that can introduce you to things that you never knew existed.
This recipe comes from the March/April 2009 edition of Clean Eating. There is a whole section on snacks that I found super useful. Now, I know quiche doesn't first come to mind when thinking of snacks, but I like that you can make these for breakfast and there is a bunch leftover for snacking on later. Another thing about this recipe that had/has me completely baffled is that it only uses ONE EGG! It's amazing at how you don't even notice and all that is really missing is the calories and cholesterol.
And now for the good stuff:
Crustless Broccoli & Cheese Mini Quiches
Prep Time: 10 mins. Cook Time: 20-25 mins Serves 5
Olive oil cooking spray
1 tsp. olive oil
1 1/2 c. broccoli, chopped
2/3 c. low-fat cheddar cheese, shredded, divided
1 c. low-fat Greek-style yogurt (this stuff is so awesome!! look for me to rant on this soon)
2 tbs. low-fat milk (i used soy only because i NEVER have animal milk in my fridge)
1 whole egg (large or jumbo)
1 tsp. dried oregano (you could use basil instead)
1/4 tsp. sea or kosher salt
Fresh ground black pepper, to taste
1. Preheat oven to 350∘F. Spray 10 cups of a muffin tray lightly with cooking spray.
2. Heat oil in a medium skillet. Add broccoli and saute for 5 minutes. Distribute evenly among prepared muffin cups; then distribute 1/2 the cheese evenly over the broccoli.
3. In a medium bowl, whisk together yogurt, milk, egg and seasonings, then distribute evenly over top of broccoli and cheese. Top with remaining cheese and bake 20 to 25 minutes or until quiches are set and lightly browned around the edges. Cool 5 minutes and serve or cool and refrigerate until ready to enjoy
Nutrients per 2 quiches:
Calories: 100, Total Fat: 3.5 g, Sat. Fat: 2 g, Carbs: 6 g, Fiber: 2 g, Sugars: 1 g, Protein: 11 g, Sodium: 240 mg, Cholesterol: 40 mg
I also added 2 chopped scallions to the saute with the broccoli and garnished with some halved grape tomatoes. I think this upped the awesome quotient just enough to get Tim to eat it without him saying, "Real men don't eat quiche!"
This recipe comes from the March/April 2009 edition of Clean Eating. There is a whole section on snacks that I found super useful. Now, I know quiche doesn't first come to mind when thinking of snacks, but I like that you can make these for breakfast and there is a bunch leftover for snacking on later. Another thing about this recipe that had/has me completely baffled is that it only uses ONE EGG! It's amazing at how you don't even notice and all that is really missing is the calories and cholesterol.
And now for the good stuff:
Crustless Broccoli & Cheese Mini Quiches
Prep Time: 10 mins. Cook Time: 20-25 mins Serves 5
Olive oil cooking spray
1 tsp. olive oil
1 1/2 c. broccoli, chopped
2/3 c. low-fat cheddar cheese, shredded, divided
1 c. low-fat Greek-style yogurt (this stuff is so awesome!! look for me to rant on this soon)
2 tbs. low-fat milk (i used soy only because i NEVER have animal milk in my fridge)
1 whole egg (large or jumbo)
1 tsp. dried oregano (you could use basil instead)
1/4 tsp. sea or kosher salt
Fresh ground black pepper, to taste
1. Preheat oven to 350∘F. Spray 10 cups of a muffin tray lightly with cooking spray.
2. Heat oil in a medium skillet. Add broccoli and saute for 5 minutes. Distribute evenly among prepared muffin cups; then distribute 1/2 the cheese evenly over the broccoli.
3. In a medium bowl, whisk together yogurt, milk, egg and seasonings, then distribute evenly over top of broccoli and cheese. Top with remaining cheese and bake 20 to 25 minutes or until quiches are set and lightly browned around the edges. Cool 5 minutes and serve or cool and refrigerate until ready to enjoy
Nutrients per 2 quiches:
Calories: 100, Total Fat: 3.5 g, Sat. Fat: 2 g, Carbs: 6 g, Fiber: 2 g, Sugars: 1 g, Protein: 11 g, Sodium: 240 mg, Cholesterol: 40 mg
I also added 2 chopped scallions to the saute with the broccoli and garnished with some halved grape tomatoes. I think this upped the awesome quotient just enough to get Tim to eat it without him saying, "Real men don't eat quiche!"
Friday, March 20, 2009
Pulled Pork Sandwich with Broccoli Slaw
Its actually quite hard to cook for only two people. I always seem to have tons leftover! That's where this recipe comes in. You see, I am hopelessly addicted to food magazines. They are all over the house...the living room, kitchen, bathroom (yes, i said bathroom). I use these for inspiration for my day-to-day meals. This recipe is loosely adapted from one of my favorites, Everyday Food magazine. It's a Martha Stewart mag so you know you can't go wrong! Anyhow, Tim loves NC Pulled Pork sandwiches and I thought this would be a nice treat for him. I was right, it got a great big thumbs up!!
Pulled Pork Sandwich with Broccoli Slaw
Prep Time: 20 mins. Cook Time: 30 mins. Serves 2
1 - 8 oz. can tomato sauce
1 clove of garlic - crushed
1 tbs. spicy brown mustard
1 tsp. prepared horseradish
1 tbs. brown sugar
1 tsp. (plus a splash) apple cider vinegar
1/2 lb. cooked pork tenderloin (leftover from a previous pork recipe)
(vegan/vegetarians: substitute 2 c. shredded seitan)
1/2 c. broccoli slaw
2 tsp. mayonnaise ( or veganaise if you are going the veggie route)
1/8 tsp. granulated sugar
kosher salt and freshly ground black pepper
2 large whole wheat hamburger buns
1. over medium-high heat, combine tomato sauce, garlic, mustard, horseradish, brown sugar and 1/4 c. water in a medium saucepan. bring to a boil, then reduce heat to medium-low.
2. let simmer until the sauce has reduced by half (this will take about 20-30 minutes). meanwhile, shred the leftover pork tenderloin into a bowl and set aside.
3. when the sauce has reduced, add the shredded pork, 1 tsp. apple cider vinegar, salt and pepper to taste. stir to combine and take off of the heat.
4. in a separate bowl, combine the broccoli slaw, mayonnaise, sugar, salt and pepper to taste.
5. place the pork mixture onto the buns and top with the slaw.
6. enjoy!!
You can make this sandwich with or without the slaw. If you do go the slaw route, be careful not to use too much. It will over power the delicate flavor of the pork.
Pulled Pork Sandwich with Broccoli Slaw
Prep Time: 20 mins. Cook Time: 30 mins. Serves 2
1 - 8 oz. can tomato sauce
1 clove of garlic - crushed
1 tbs. spicy brown mustard
1 tsp. prepared horseradish
1 tbs. brown sugar
1 tsp. (plus a splash) apple cider vinegar
1/2 lb. cooked pork tenderloin (leftover from a previous pork recipe)
(vegan/vegetarians: substitute 2 c. shredded seitan)
1/2 c. broccoli slaw
2 tsp. mayonnaise ( or veganaise if you are going the veggie route)
1/8 tsp. granulated sugar
kosher salt and freshly ground black pepper
2 large whole wheat hamburger buns
1. over medium-high heat, combine tomato sauce, garlic, mustard, horseradish, brown sugar and 1/4 c. water in a medium saucepan. bring to a boil, then reduce heat to medium-low.
2. let simmer until the sauce has reduced by half (this will take about 20-30 minutes). meanwhile, shred the leftover pork tenderloin into a bowl and set aside.
3. when the sauce has reduced, add the shredded pork, 1 tsp. apple cider vinegar, salt and pepper to taste. stir to combine and take off of the heat.
4. in a separate bowl, combine the broccoli slaw, mayonnaise, sugar, salt and pepper to taste.
5. place the pork mixture onto the buns and top with the slaw.
6. enjoy!!
You can make this sandwich with or without the slaw. If you do go the slaw route, be careful not to use too much. It will over power the delicate flavor of the pork.
Thursday, March 19, 2009
Breakfast Quinoa with Blueberries
Quinoa is one of the worlds superfoods. It has a very high protein content (12-18%) and contains a balanced set of essential amino acids for humans, making it a complete protein source. It is also high in magnesium, iron, phosphorus and dietary fiber. Quinoa is gluten-free and considered easy to digest. All of these traits make it an excellent choice for vegans and vegetarians.
My favorite thing about quinoa is that is extremely versatile. You can use it in place of rice or couscous at dinner or in place of oatmeal for breakfast. Which brings me to my recipe for today. Tim (my bf & bff!) and I try to eat relatively healthy for all meals. My biggest concern is getting enough protein as I tend to prefer mainly vegetarian meals and he eats lots of animal proteins. I came up with this recipe based on that. Also, because quinoa is just simply delicious!
Breakfast Quinoa with Blueberries
Prep Time: less than 5 mins. Cook Time: 20 mins. Serves 2-3
1 c. quinoa
2 c. water
1/4 tsp. cinnamon
1 c. blueberries (frozen work great too!)
1 tbs. ground flax seeds
1/2 c. soy, almond or rice milk
2 tbs. agave sweetener
1. rinse quinoa under cold water. combine 2 cups of water and quinoa in a medium saucepan and bring to a boil. at this point, cover and lower heat to just a simmer.
2. check on quinoa at about the 15 minute mark. add blueberries and cinnamon. recover and cook for another 5 minutes. if there is very little or no liquid at the bottom of the pan, add 1/4 c. of water so that the blueberries can cook.
3. the quinoa is finished when all of the liquid has absorbed and the germ ring around the edge is sticking out like a little tail.
4. mix in ground flax seeds and portion into bowls. add milk and sweetener to taste.
p.s. i told you the photography would get better!
My favorite thing about quinoa is that is extremely versatile. You can use it in place of rice or couscous at dinner or in place of oatmeal for breakfast. Which brings me to my recipe for today. Tim (my bf & bff!) and I try to eat relatively healthy for all meals. My biggest concern is getting enough protein as I tend to prefer mainly vegetarian meals and he eats lots of animal proteins. I came up with this recipe based on that. Also, because quinoa is just simply delicious!
Breakfast Quinoa with Blueberries
Prep Time: less than 5 mins. Cook Time: 20 mins. Serves 2-3
1 c. quinoa
2 c. water
1/4 tsp. cinnamon
1 c. blueberries (frozen work great too!)
1 tbs. ground flax seeds
1/2 c. soy, almond or rice milk
2 tbs. agave sweetener
1. rinse quinoa under cold water. combine 2 cups of water and quinoa in a medium saucepan and bring to a boil. at this point, cover and lower heat to just a simmer.
2. check on quinoa at about the 15 minute mark. add blueberries and cinnamon. recover and cook for another 5 minutes. if there is very little or no liquid at the bottom of the pan, add 1/4 c. of water so that the blueberries can cook.
3. the quinoa is finished when all of the liquid has absorbed and the germ ring around the edge is sticking out like a little tail.
4. mix in ground flax seeds and portion into bowls. add milk and sweetener to taste.
p.s. i told you the photography would get better!
Wednesday, March 18, 2009
introduction.
i would like to introduce you to the most amazing kitties ever.
Benjamin Word aka Ben
Portly McGortly aka Chloe
they are cute. i love them.
Benjamin Word aka Ben
Portly McGortly aka Chloe
they are cute. i love them.
Sunday, March 15, 2009
My first shared recipe.
I figured since I cook and/or bake almost every day, I will use my new found blog to also share recipes with you. This is my first attempt at photographing food in my kitchen. The pictures came out a little blurry but I promise they will be much better next time.
I generally eyeball everything when I'm cooking. Most of you probably go by standard measuring systems and a "pinch" of this or a "handful" of that will just make things confusing so I will try to use a language that makes sense.
Here goes:
Pan Fried Tilapia w/ Peach-Shallot Relish, Brown Rice and Spinach Salad
Prep Time: 10 min. Cook Time: 1 hr. Serves 2
10 oz Tilapia fillets (my package had 4 but they were on the smaller side)
1/2 c. brown rice (if you use quick cook or boil-in-bag, it cuts the cook time to 15 min!!)
1 3/4 c. low sodium vegetable or chicken stock (water is ok if you don't have stock)
Peach-Shallot Relish (recipe follows)
2 c. baby spinach - washed and dried well
2 tbs. dried cranberries or cherries
2 tbs. slivered almonds
2 tbs. goat cheese - crumbled
2 tsp. red wine vinegar
2 tsp. olive oil
kosher salt
freshly ground black pepper
1. Put brown rice and stock into the rice cooker and press cook. If you don't have the luxury of having a rice cooker, put the rice and the stock in a saucepan over medium-high heat until it just comes to a boil. Put a tight fitting lid on the pan and lower the heat to simmer. Cook until the rice is tender and all the liquid is evaporated - about 50-60 min.
2. Prepare the Peach-Shallot Relish (recipe follows) and refrigerate.
3. After about 50 minutes, your rice will be nearing completion. It's time to cook the fish. Heat olive oil in a non-stick pan over medium- high heat.
4. Make sure to season both sides of the fish and then add them to the oil in the pan. Saute for 2-3 minutes on each side.
5. Prepare the salad by combining the spinach, cranberries, almonds and goat cheese in a bowl. Drizzle with red wine vinegar and olive oil. Toss to combine.
6. Begin plating by placing 1 c. of cooked brown rice down first, then 5 oz. of fish and top with 1/4 c. of Peach-Shallot Relish. Serve with spinach salad.
Peach-Shallot Relish
2 small peaches - diced (use fresh if you've got em!)
1 large shallot - minced
1 medium jalapeno - ribs and seeds removed, minced
juice of 1 lime
2 tsp chopped cilantro
pinch of kosher salt
1. Mix all ingredients together and refrigerate for at least 45 minutes to let the flavors combine. Best served with fish or chicken.
Try it out!! If you like half as much as my boyfriend, you might have to double the recipe. Feel free to leave me any comments or suggestions.
Enjoy!!
I generally eyeball everything when I'm cooking. Most of you probably go by standard measuring systems and a "pinch" of this or a "handful" of that will just make things confusing so I will try to use a language that makes sense.
Here goes:
Pan Fried Tilapia w/ Peach-Shallot Relish, Brown Rice and Spinach Salad
Prep Time: 10 min. Cook Time: 1 hr. Serves 2
10 oz Tilapia fillets (my package had 4 but they were on the smaller side)
1/2 c. brown rice (if you use quick cook or boil-in-bag, it cuts the cook time to 15 min!!)
1 3/4 c. low sodium vegetable or chicken stock (water is ok if you don't have stock)
Peach-Shallot Relish (recipe follows)
2 c. baby spinach - washed and dried well
2 tbs. dried cranberries or cherries
2 tbs. slivered almonds
2 tbs. goat cheese - crumbled
2 tsp. red wine vinegar
2 tsp. olive oil
kosher salt
freshly ground black pepper
1. Put brown rice and stock into the rice cooker and press cook. If you don't have the luxury of having a rice cooker, put the rice and the stock in a saucepan over medium-high heat until it just comes to a boil. Put a tight fitting lid on the pan and lower the heat to simmer. Cook until the rice is tender and all the liquid is evaporated - about 50-60 min.
2. Prepare the Peach-Shallot Relish (recipe follows) and refrigerate.
3. After about 50 minutes, your rice will be nearing completion. It's time to cook the fish. Heat olive oil in a non-stick pan over medium- high heat.
4. Make sure to season both sides of the fish and then add them to the oil in the pan. Saute for 2-3 minutes on each side.
5. Prepare the salad by combining the spinach, cranberries, almonds and goat cheese in a bowl. Drizzle with red wine vinegar and olive oil. Toss to combine.
6. Begin plating by placing 1 c. of cooked brown rice down first, then 5 oz. of fish and top with 1/4 c. of Peach-Shallot Relish. Serve with spinach salad.
Peach-Shallot Relish
2 small peaches - diced (use fresh if you've got em!)
1 large shallot - minced
1 medium jalapeno - ribs and seeds removed, minced
juice of 1 lime
2 tsp chopped cilantro
pinch of kosher salt
1. Mix all ingredients together and refrigerate for at least 45 minutes to let the flavors combine. Best served with fish or chicken.
Try it out!! If you like half as much as my boyfriend, you might have to double the recipe. Feel free to leave me any comments or suggestions.
Enjoy!!
Its a boy!!
I finally found out that my sister is having a baby boy. I decided I will make him a crocheted animal that will hopefully become his best friend. When I think of the the new nephew and stuffed animal, I picture Linus from The Peanuts cartoons dragging his blanket on the ground. My nephew will be Linus and the stuffed animal will be the blanket.
This is Benny the Monkey currently a work-in-progress.
About two years ago, I came across Elisabeth Doherty's Flickr photostream and thought I was going to die of cute overload! Her amigurumi dolls are so amazing and well crafted, I had to try to make one myself. Have you ever tried to copy a crochet pattern off of a picture and have it come out.....well, at all? Didn't think so. So naturally I was delighted to find out that she was having a book published called "Amigurumi: Super Happy Crochet Cute" . It is full of great patterns for these japanese-style dolls that I am absolutely in love with.
When I heard the news of baby boy, I knew immediately I would make something from this book. I will post photos when I am finished and I am planning on making another one of her patterns for my 10 year old niece. I will leave you with a photo of the arms. I think they came out so amazing!
This is Benny the Monkey currently a work-in-progress.
About two years ago, I came across Elisabeth Doherty's Flickr photostream and thought I was going to die of cute overload! Her amigurumi dolls are so amazing and well crafted, I had to try to make one myself. Have you ever tried to copy a crochet pattern off of a picture and have it come out.....well, at all? Didn't think so. So naturally I was delighted to find out that she was having a book published called "Amigurumi: Super Happy Crochet Cute" . It is full of great patterns for these japanese-style dolls that I am absolutely in love with.
When I heard the news of baby boy, I knew immediately I would make something from this book. I will post photos when I am finished and I am planning on making another one of her patterns for my 10 year old niece. I will leave you with a photo of the arms. I think they came out so amazing!
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