makes a mean gluten-free brownie mix. i'm trying out a mostly gluten-free diet lately, and watching other things too - upping my protein, lowering fat content and definitely lowering flours and sugars. however... i'm easing myself into it. if i go cold turkey, i'm not likely to stay that way for long. anyway, i added some shredded coconut and some walnut pieces to my mix, popped them in the oven and 25 minutes later - yum!
i also attempted a shortbread recipe but it might be an absolute mess, seeing as i botched the recipe from the start and decided to just throw a bunch of ingredients in a bowl. they're in the oven and my fingers are crossed, i'll let you know how they come out.
UPDATE : shortbread was a floooooopppppppp. for something so simple and basic, i am absolutely terrible at baking cookies. somehow i always get flat, burnt, too-spread-out, rubbery discs of gross - nothing even close to my delicious, chewy intentions. oh well, something to work on.
Monday, November 16, 2009
Tuesday, November 10, 2009
healthy veggie "lasagna'
i included the quotes around lasagna because this can be made without noodles if you want.
this is a very versatile recipe, so you can use it as a template or can follow it verbatim.
HEALTHY VEGGIE "LASAGNA"
you'll need a lot of vegetables for this recipe, i use zucchini, mushrooms, tomatoes, onions and spinach. you really can use whatever you want.
you'll also need almost a whole jar of marinara/pasta sauce. you can use your favorite flavor, i use a caramelized onion and garlic version.
you will need cheeses as well - i like to use a mixture of a few for flavor depth. mozzerella, ricotta, provolone, parmesan and some cheddar never fail.
**optional** you can throw in some meats, like lean ground beef or turkey, or even shredded chicken. i made this recipe at my parents' house once and didn't have enough veggies, so i improvised and threw in some of my mom's no-boil lasagna noodles. you can find them in the pasta aisle, they're layering noodles for lasagna that require no preparation before use - just throw them in the lasagna and bake.
preheat oven to 350. slice vegetables and saute with olive oil or cooking spray. i always add in some spices, garlic is one of my favorites. i usually keep the vegetables separate so that the lasagna layers are distinct, but you can mix them for ease if you'd like. in lasagna pan (whatever size you'd like, just adjust amount of veggies you use for how many people you're feeding and what size pan you have) alternate layers of vegetables, sauce and cheese (and noodles/meat if you choose) until you reach almost the top of the pan. i sprinkle more cheese on the top layer just so it looks good to eat. bake for about 30-40 minutes, or until the cheese on top begins to bubble and brown. remove from oven, serve hot.
this is a very versatile recipe, so you can use it as a template or can follow it verbatim.
HEALTHY VEGGIE "LASAGNA"
you'll need a lot of vegetables for this recipe, i use zucchini, mushrooms, tomatoes, onions and spinach. you really can use whatever you want.
you'll also need almost a whole jar of marinara/pasta sauce. you can use your favorite flavor, i use a caramelized onion and garlic version.
you will need cheeses as well - i like to use a mixture of a few for flavor depth. mozzerella, ricotta, provolone, parmesan and some cheddar never fail.
**optional** you can throw in some meats, like lean ground beef or turkey, or even shredded chicken. i made this recipe at my parents' house once and didn't have enough veggies, so i improvised and threw in some of my mom's no-boil lasagna noodles. you can find them in the pasta aisle, they're layering noodles for lasagna that require no preparation before use - just throw them in the lasagna and bake.
preheat oven to 350. slice vegetables and saute with olive oil or cooking spray. i always add in some spices, garlic is one of my favorites. i usually keep the vegetables separate so that the lasagna layers are distinct, but you can mix them for ease if you'd like. in lasagna pan (whatever size you'd like, just adjust amount of veggies you use for how many people you're feeding and what size pan you have) alternate layers of vegetables, sauce and cheese (and noodles/meat if you choose) until you reach almost the top of the pan. i sprinkle more cheese on the top layer just so it looks good to eat. bake for about 30-40 minutes, or until the cheese on top begins to bubble and brown. remove from oven, serve hot.
berry mousse cream cheese muffins
BERRY MOUSSE CREAM CHEESE MUFFINS:
these muffins are great and only 250 calories a serving. all the fruit desserts i make are pretty versatile - you can use orange, strawberry, apple, blueberry.... the combinations are endless. you can even do pumpkin to make it more holiday-friendly, or chocolate if you want to indulge. makes 8 muffins, you can also make this recipe in a pie or tart tin for cake wedges.
1 cup unbleached all-purpose flour
1/3 cup sugar
1/8 teaspoon sea salt
5 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup low-fat vanilla yogurt
1 1/4 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces light cream cheese, room temperature
1/3 cup fruit jam or preserves (preferably seedless - i used apricot)
3/4 cup sliced fresh fruit (i used strawberries)
3 tablespoons sliced almonds
preheat to 350. combine flour, sugar, and salt in a large bowl; cut in butter until crumbly. set aside 1/2 cup of mixture for later use. add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. beat at medium speed until blended. pour into 8-inch-round nonstick baking pan or into muffin tin. in a small bowl, combine cream cheese and jam; beat at low speed until blended. spread evenly over batter. top with reserved flour mixture, sprinkling of fruit (optional) and almonds. bake for 45 minutes for cake, about 30 for muffins, or until edges are browned and center is nearly set. cool on a rack. refrigerate 3 hours, or until well chilled. if cake was made instead of muffins, cut into 8 wedges. these were a hit at work and make a great breakfast!
these muffins are great and only 250 calories a serving. all the fruit desserts i make are pretty versatile - you can use orange, strawberry, apple, blueberry.... the combinations are endless. you can even do pumpkin to make it more holiday-friendly, or chocolate if you want to indulge. makes 8 muffins, you can also make this recipe in a pie or tart tin for cake wedges.
1 cup unbleached all-purpose flour
1/3 cup sugar
1/8 teaspoon sea salt
5 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup low-fat vanilla yogurt
1 1/4 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces light cream cheese, room temperature
1/3 cup fruit jam or preserves (preferably seedless - i used apricot)
3/4 cup sliced fresh fruit (i used strawberries)
3 tablespoons sliced almonds
preheat to 350. combine flour, sugar, and salt in a large bowl; cut in butter until crumbly. set aside 1/2 cup of mixture for later use. add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. beat at medium speed until blended. pour into 8-inch-round nonstick baking pan or into muffin tin. in a small bowl, combine cream cheese and jam; beat at low speed until blended. spread evenly over batter. top with reserved flour mixture, sprinkling of fruit (optional) and almonds. bake for 45 minutes for cake, about 30 for muffins, or until edges are browned and center is nearly set. cool on a rack. refrigerate 3 hours, or until well chilled. if cake was made instead of muffins, cut into 8 wedges. these were a hit at work and make a great breakfast!
pie crust and fruit tart
i found a few pictures of previous recipes, so i'm going to post them for the sake of posterity.
PIE CRUST FOR PIES AND TARTS:
2 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
1/2 cup cold water
Preheat to 450 if making a fruit tart, follow directions on recipe if making a different sort of pie. Mix flour and salt. Have the half cup of water ready so that you don't get dough all over your faucet, I've made that mistake many times before. Cut in shortening with your hands, it will start to get crumbly and resemble oatmeal. Add water and knead. Once mixture is fully combined, press into tins. I usually use a 8-9 inch tart pan and use the rest of the dough for the top, either by rolling and using cookie cutters for dough shapes or by cutting and pressing to make a lattice.
FRUIT TART:
any fruit you'd like (berries are great, along with kiwis and peaches and apples)
some kind of jam, blackberry and apricot are good flavors
1/3 cup sugar
1 tbs butter
Slice fruit and arrange in prepared pie crust. Heat jam, butter and sugar until well combined and hot. Mixture should thin out. If you choose, add the remaining dough on top as either a lattice pattern or whatever you create with cookie cutters. Spoon fruit and sugar glaze over the top, making sure to cover some of the dough that is exposed and most of the fruit. Bake for about 30 minutes at 450, or until fruit is bubbled and crust is brown.
PIE CRUST FOR PIES AND TARTS:
2 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
1/2 cup cold water
Preheat to 450 if making a fruit tart, follow directions on recipe if making a different sort of pie. Mix flour and salt. Have the half cup of water ready so that you don't get dough all over your faucet, I've made that mistake many times before. Cut in shortening with your hands, it will start to get crumbly and resemble oatmeal. Add water and knead. Once mixture is fully combined, press into tins. I usually use a 8-9 inch tart pan and use the rest of the dough for the top, either by rolling and using cookie cutters for dough shapes or by cutting and pressing to make a lattice.
FRUIT TART:
any fruit you'd like (berries are great, along with kiwis and peaches and apples)
some kind of jam, blackberry and apricot are good flavors
1/3 cup sugar
1 tbs butter
Slice fruit and arrange in prepared pie crust. Heat jam, butter and sugar until well combined and hot. Mixture should thin out. If you choose, add the remaining dough on top as either a lattice pattern or whatever you create with cookie cutters. Spoon fruit and sugar glaze over the top, making sure to cover some of the dough that is exposed and most of the fruit. Bake for about 30 minutes at 450, or until fruit is bubbled and crust is brown.
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