Monday, March 28, 2011

Beet Brownies

ran out of some ingredients so made some substitutions. This came out ok. I could tell there were beets in there. Maybe next time puree them instead of just fork mashing them. Or boil them? Something.
  • 1/2 c roasted beets, grated
  • 1 stick butter
  • 2 squares unsweetened (or are they bitter?) chocolate
  • 3/8 c brown sugar
  • 3/8 c sugar
  • 2 eggs
  • 1/4 c cocoa
  • 1/2 t salt
  • 1/2 t powder
  • 1.5 t vanilla
  • 3/4 c flour (oops I doubled it - was supposed to be 3/8 c)
  1. Melt butter and chocolate. Add sugars.
  2. In medium bowl, beat eggs. Add cocoa, salt, powder and vanilla.
  3. Add beets and sugar mixture.
  4. Add flour.
  5. Bake in greased pie plate for 30 minutes at 350F.

Sunday, March 27, 2011

Chocolate Waffles

Made two waffles without chips and two with. With chocolate chips results in a much better flavor - obviously a more chocolaty flavor, which is clearly what you're going for if you are making chocolate waffles.
  • 2 eggs, separated
  • 3/4 c rice milk + 1/2 c milk
  • 2 t powder
  • 1 1/4 c flour
  • 1/4 c cocoa
  • 3 T butter, melted
  • 2 T dark brown sugar
  • recommended: mini chocolate chips
  1. Combine the egg yolks, liquid, powder, flour, cocoa and butter in a medium bowl. Stir until almost smooth.
  2. Beat the egg whites in a small bowl until stiff. Dump in sugar. Beat again until combined and stiff.
  3. Fold into batter. Fold in chocolate chips if using.
  4. Waffle iron for 5 minutes each.

Green Lentil Carrot Soup

I put too much chicken stock so this came out too salty. The bagel chips were a big help in toning down the flavor. Enjoyable, easy to throw together, but nothing fancy.
  • 6 organic carrots, diced
  • 1 can green lentils
  • 5 cloves garlic, chopped
  • 1 small onion, chopped
  • oil or butter
  • crushed red pepper
  • soup stock
  • pepper
  • 1 t cumin
  • thyme, big pinch
  1. Saute the onions for 3 minutes.
  2. Add the garlic. Saute for another 2 minutes. Sprinkle with crushed red pepper.
  3. Add the carrots. Saute for 5 minutes.
  4. Add soup stock, spices and lentils. Let simmer.
  5. Blend half the soup.
  6. Serve immediately with grated mozzarella and baked bagel chips.
Notes
Bagel Chips - slice bagel into thin pieces. Place on baking sheet and cook for 2 minutes on highest rack at 400F. Flip pieces and cook for 1 minute more.

Saturday, March 26, 2011

Blueberry Waffles

Lactose-Free Gluten-Free
  • 1/2 c buckwheat flour
  • 1/2 c rice flour
  • 1/2 c corn starch
  • 1/2 t salt
  • 2 t powder
  • 1.25 c rice milk
  • 2 eggs, beaten
  • 2 T butter, melted
  • 1 c organic blueberries

Wednesday, March 23, 2011

Banana Waffles

delicious!


Small Batch (2.5 waffles)
  • 1 c flour
  • 1.5 t powder
  • 1/4 t salt
  • 1 c milk
  • 2 T butter, melted
  • 1 egg, beaten
  • 1 ripe banana, mashed
Medium Batch (4 waffles)
  • 1.5 c flour
  • 2 t powder
  • 1/2 t salt
  • 1.5 c milk
  • 1 T butter, melted
  • 2 eggs, beaten
  • 1 ripe banana, mashed
  1. Mix dry ingredients in medium sized bowl.
  2. Add in wet ingredients.
  3. Waffle iron for 6-6.5 minutes each.
Perfected Full Batch *****
This is now my Sunday night recipe - makes 4 waffles that can be refrigerated and then toasted each morning for breakfast. The nuts add a nice crunch. 6.5-7 min each
  • scant 2 c flour
  • 1 T powder
  • 1/2 t salt
  • scant 2 c soy milk + 1 T lime juice
  • 2 T butter, melted
  • 2 eggs, beaten
  • 2 bananas, mashed
  • sliced almonds
1/1/12 Had to make a soy-free, dairy-free version so used 2 T canola oil in place of butter and 1 can of coconut milk (plus water to fill out to 2 cups) to replace the soy milk. Still delicious!

Sunday, March 20, 2011

Gluten-Free Waffles

waffles for M!
  • 1 c rice flour
  • 1/2 c glutinous rice flour
  • 1/4 c cornstarch
  • 2 t powder
  • 1/4 t salt
  • 1 t sugar
  • 4 T butter, melted
  • 2 eggs
  • 1/2 c yogurt
  • 1 c milk
  1. Combine all ingredients.
  2. Cook for 6 minutes in waffle iron.
  3. Makes 3.5 waffles.

Saturday, March 19, 2011

Lactose-Free Waffles

Waffle week continues... Tried out another recipe in the booklet subbing rice milk for buttermilk (and dropping the baking soda).
  • 1.5 c flour
  • 2 t powder
  • 1/4 t salt
  • 1 t sugar
  • 1.5 c rice milk
  • 4 T butter, melted
  • 2 eggs, beaten lightly
  1. In a medium bowl, mix the flour, powder, salt and sugar.
  2. Stir in the milk, eggs and butter. Batter will be thick.
  3. Cook in waffle iron for 6 minutes.
  4. Makes 3-4 waffles (in Belgian waffle iron).
Related
Other lactose-free version: 
soy milk waffles ***** (banana chocolate chip waffles)

Wednesday, March 16, 2011

Belgian Rice Milk Waffles

used recipe in waffle iron booklet but subbed rice milk for regular and reduced oil by 1 T. First one came out too crisp, cooked remainder for less time (3.5-4 minutes) which helped. need to see if using milk makes it softer...
  • 1 c flour
  • 3 t powder
  • 1/4 t salt
  • 1 T sugar
  • 3 eggs, separated
  • 1 c rice milk
  • 3 T oil
  • 1 t vanilla (next time don't use this - tastes like a fortune cookie!)
  1. In a large bowl, combine flour, powder, salt and sugar.
  2. Beat egg whites until stiff.
  3. Add yolks and milk to flour mixture.
  4. Stir in oil and vanilla.
  5. Fold in whites.
  6. Cook in waffle iron 4 minutes.

Sunday, March 13, 2011

Easy Baked Chicken Thighs

Had to use the rest of the value pack of chicken thighs, so threw this in the oven for a quick meal and leftovers. Next time I'd throw in some chopped carrots on the side.
  • 3 T garlic, minced
  • 2 T soy sauce, low-sodium
  • 1 T worcestershire sauce
  • 1 T dried parsley
  • generous sprinkling of black pepper
  • 1/3 c butter
  • 6-8 boneless skinless chicken thighs
  1. Microwave garlic, sauces, parsley, pepper and butter for 1:30. Stir until all the butter is melted.
  2. Grease baking dish.
  3. Space chicken thighs out in dish and then pour a spoonful of sauce on each thigh. Save remainder of sauce for basting later.
  4. Bake at 350F for 20 minutes. 
  5. Baste with remaining sauce.
  6. Bake at 450F for 10 minutes.
  7. Server over rice with vegetables.
Notes
*** Overall, **** for ease of preparation
4/27/11 Made it again. Threw in broccoli on the steamer attachment of the rice cooker. Quite a nice complete meal with very low prep time. Might upgrade to **** rating overall.

Variations
Broil for last 10 minutes. 
Bake at 375 in three 15 minute batches, basting each time.
Broil for 20 minutes. (Careful of smoking issues, or burning the garlic).
Use all soy instead of worcestershire. Substitute balsamic vinegar for the worcestershire.
Use rosemary instead of parsley.

Saturday, March 12, 2011

Pan Fried Chicken with sauce

Delicious! Use a high quality fragrant coconut milk for the best outcome.
  • 6-8 skinless boneless chicken thighs, defrosted
  • 1 t cayenne
  • 1 t cumin (heaping)
  • 1 t turmeric
  • 1 t coriander
  • salt + pepper
  • oil
  • 1 T fresh ginger, chopped
  • 3 cloves garlic, chopped
  • 1 carrot, chopped
  • 1 tomato, seeded, diced
  • 1 can coconut milk
  1. In a shallow container, mix cayenee, cumin, turmeric and coriander.
  2. Coat each chicken piece thoroughly in spice mixture.
  3. Sprinkle with salt and pepper.
  4. Heat (cast-iron) pan to medium. Add 1 T oil. Cook chicken (each side about 4 minutes) until juices run clear. Remove to serving bowl.
  5. Add more oil. Lightly fry the garlic and ginger for 2 minutes. Add the carrot, frying another 3 minutes.
  6. Add the tomato. Cook another 5 minutes.
  7. Stir in coconut milk. Simmer for 5 minutes.
  8. Add the chicken back into the pan. Simmer for 5-10 minutes.
  9. Server over rice.
Variations
  • Add peas for something green.
  • Use onion instead of/in addition to carrots.
  • Add 2 jalapeno peppers with the garlic.
  • Garnish with basil or parsley.
Notes
10/30/11 Made for dinner, peas thrown in with the coconut milk. Served with rice and steamed broccoli. 7 thighs, plenty left over - especially sauce.
2/15 Made for dinner with extra large can of coconut milk, diced water chestnuts (excellent for texture, leftover from making jiaozi), 2 carrots, no tomato.