Chickpea Chocolate Cake

It sounds gross, but you can't even tell there's a massive can of chickpeas in here with no flour. Gluten free and dairy free at its easiest.

• 1.5 c semisweet chocolate chips
• 1 can chickpeas, rinsed and drained (19 oz)
• 4 eggs
• 3/4 c sugar
• 1/2 t baking powder
• 1 T confectioners sugar

1. Rinse and drain chickpeas. Optional: remove skins
2. Melt the chocolate chips (microwave 1 minute and then stir every 20 seconds, 50-80% power level).
3. Food process the beans and eggs until smooth. Add sugar and baking powder. Pulse to blend.
4. Pour in the melted chocolate and blend until smooth. Scrape the sides to make sure the chocolate is completely mixed.
5. Pour the batter into a greased and cocoa-powdered 9 inch cake pan. 
6. Bake at 350F for 40 minutes or until done. 
7. Cool in the pan on a wire rack for 10-15 minutes. Invert onto plate. 
8. Dust with confectioners sugar just before serving. 

Dog Treat: PB+Banana Cookies

These were very simple to throw together and the dog loves them. Good to stick one in your pocket before a walk and use for heel training. Or use around the house for "Find It!"

• 1 egg
• 1/3-1/2 c peanut butter
• 1-2 bananas
• 1-1.5 c flour
• 1/2 c quick oats
• optional: 1 egg white

1. Preheat oven to 300F. Lightly grease baking dish.
2. In a large bowl, beat egg, peanut butter and banana together.
3. Add flour and oats. Mix until just combined.
4. Drop onto baking container and flatten. [Or roll out and use cookie cutter shapes - this is overkill as dogs don't care about shape. But maybe a good idea if you are making as a gift.]
5. Optional: Brush with beaten egg white.
6. Bake for 30-35 minutes or until golden brown.
7. Cool and serve to dog, store in air-tight container, or freeze for later use.

Variations

• Use rice flour or whole wheat flour instead of all purpose flour.
• Use wheat germ instead of oats.
• Add 1 T honey.
• Use pumpkin instead of banana.

Notes
Use natural peanut butter with no added salt, oils, sugar, etc.

Curried Chicken

Got an Indian Curry packet at the spice shop and tried out some of it tonight.

• 2 chicken breasts, boneless/skinless, cut into 1/2" pieces
• salt + pepper
• 2 T oil
• 2 T curry powder
• 1 shallot, thinly sliced
• 2-4 cloves garlic, chopped
• dash of cumin
• 1 can coconut milk
• small basket of cherry tomatoes, halved or quartered
• 1/4 c tomato sauce
• 2 T sugar (3 was too much)
• 2 small potatoes, diced

1. Season chicken with salt and pepper.
2. Heat oil in pan. Add curry powder. Stir over medium heat for 2-5 minutes.
3. Add onions, garlic and cumin and cook slowly for 7 minutes, adding more oil if necessary.
4. Add chicken, and cook until no longer pink. (7-10 min)
5. Add coconut milk, tomatoes, sauce, sugar and potatoes. Simmer 30 minutes or up to 3 hours, until potatoes are cooked through and sauce is desired consistency.
6. Server over rice

Variations

• Add frozen peas.
• Add cashews.
• Use chicken broth.
• Use canned, stewed, diced tomatoes instead of fresh.
• Throw everything in crockpot and cook on LOW for ?? hours.
• Thicken with cornstarch slurry (instead of simmering for hours).
• Add cauliflower.
• Serve with naan to soak up sauce.
• Add zucchini and mushroom.
• Top with fresh cilantro.

Pineapple Almond Sorbet

I would have added coconut milk but the kids insisted they didn't like coconut (which wasn't true as I blended the remaining liquid with coconut milk and they gobbled it up). Oh well, next time. The nuts add a great texture.

• 2.5 c pineapple (1 small pineapple), refrigerated
• lemon
• 1 T-1/4 c sugar (depending how sweet fruit is)
• chopped almonds

1. Blend pineapple with 1/2 lemon's juice. Optional: add in grated lemon zest.
2. Add sugar and blend until dissolved (1-2 minutes).
3. Add almonds and chop for a few moments.
4. Pour into ice cream maker.

Variations
Add coconut milk.
Use macadamia nuts instead of almonds.

5/31/15: made with fresh pineapple that wasn't that ripe, so used 1/4 c sugar. also a large handful of chopped almonds. XP stirred it.

Millet Salad w/ Cranberries

Another gluten-free side dish. Based on this one.

• 1 c millet
• 2 c water, boiling
• 1 c frozen peas, defrosted
• 1/4 c walnuts, chopped
• 1/4 c green onions, sliced
• 1/4 c balsamic vinegar
• 1.5 T olive oil
• 4 cloves garlic, minced
• 1/4 t salt
• 1/4 t pepper

1. Toast millet over medium heat until it starts popping and smells fragrant.
2. Add water and cover. Let simmer for 15-20 minutes until water is absorbed and millet is cooked through.
3. Fluff with fork.
4. In a medium bowl, combine cooked millet, dried cranberries, green beans, walnuts, and green onions until well mixed. 
5. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. 
6. Pour over the millet mixture. Toss until well blended.
7. Chill until ready to serve.

Variations
Use green beans instead of peas.
Use quinoa instead of millet.

Mango Cake/Cupcakes with Lime Cream Cheese Frosting

Made 12 muffins and had enough batter leftover for 2 ramekins to make a small cake for D's birthday.

Cake ***

• 2 c flour
• 1 t soda
• pinch of salt
• 2/3 c butter
• 1 c sugar
• 2 eggs
• 3/4 c milk+lemon juice
• 1 t lemon juice
• 1 c mango, mashed
• 1/2 c chopped walnuts

1. Cream butter and sugar. Add eggs and mix well.
2. Mix flour, soda and salt. Blend into creamed mixture.
3. Fold in remaining 4 ingredients.
4. Pour into muffin cups.
5. Bake 25-30 minutes at 190C.
6. Pour remaining into ramekins and bake 40-50 minutes.

Variations
Add coconut and/or lemon zest. Use buttermilk instead of milk+lemon juice combo.

Lime Cream Cheese Frosting *****

• 5 oz cream cheese
• 1/2 c confectioner's sugar
• 2 T lime juice

1. Mix ingredients together.
2. Spread on cupcakes or leveled mini cakes (from ramekins).

Cheese Apple Dip

A good party dip, though as host you'll have to get it started as no one can really tell what it is just from looking, except that it looks like an apple, and no one wants to be the first to ruin its image. Once people realize it's a cheese ball, it goes quickly (at least in Taipei).

• 8 oz cream cheese, softened
• 8 oz sharp cheddar, grated
• 1 t garlic powder
• 1/2 t cayenne pepper
• paprika
• one leaf (basil)

1. Mix cheeses with garlic powder and cayenne pepper.
2. Shape into ball and refrigerate at least 30 min.
3. Smooth into apple shape. 
4. Roll in paprika.
5. Decorate with basil leaf.
6. Serve with crackers or tortilla chips.