i like to give these to the nursery kids for their snack on sunday. also, the adults love them and i promised the recipe. this is from jessica seinfeld's "deceptively delicious" cookbook.
1 cup firmly packed light or dark brown sugar
1/2 cup natural peanut butter
1/2 cup carrot or cauliflower puree
1/2 cup banana puree
1 large egg white
1 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
*i use a mini muffin pan.
in a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, the vegetable and banana purees, and the egg white, using a wooden spoon.
put the flour, baking powder, baking soda and salt in a bowl or zipper-lock bag and stir or shake to mix. add to the bowl with the peanut butter mixture and stir just to combine (the batter will be a little lumpy-do not overmix). add the remaining 1/2 cup brown sugar and stir once or twice.
divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20 minutes. turn the muffins out onto a rack to cool.
store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
*i substitute more banana puree for the carrot or cauliflower puree. but i do use a little less banana and add a bit of carrot juice. makes me feel better!
Thursday, May 28, 2009
Gale Gand's Florentines
this recipe is from gale gand's 'just a bite' cookbook. it is an amazing dessert cookbook. gale gand is a famous, amazing pastry chef. she used to have a show on food network called sweet dreams. these are amazingly easy.
1/2 cup plus 2 Tbs sugar
9 tablespoons (1 stick plus 1 Tbs) cool unsalted butter, cut into pieces
3/4 cup plus 2 Tbs all-purpose flour
1/4 cup light corn syrup
1 cup sliced almonds, preferably blanched
4 oz semisweet chocolate
mix the sugar and butter until smooth in a mixer fitted with a whisk attachment (or using a hand mixer). add the flour and mix. add the corn syrup and mix. working by hand with a rubber spatula, fold in the almonds. form the dough into a 1 1/2 inch thick log and wrap in plastic wrap or wax paper. freeze for at least 1 hour. the recipe can be made up to this point and kept frozen for up to 1 month.
heat the oven to 350 degrees.
remove the dough from the freezer and slice it into very thin rounds, less than 1/4 inch thick. transfer the slices to the cookie sheets and bake until golden brown, 10-12 minutes. let the cookies cool on the pan.
melt the chocolate. using an icing spatulat, spread the flat bottom of each cookie with a thick layer of chocolate, then set aside to cool, chocolate side up. let the cookies sit at room temperature until the chocolate is firm. serve chocolate side down. store in an airtight container for up to 1 week.
*i made one batch a little more chewy than crisp, by cooking them for a little less time. they were really good.
1/2 cup plus 2 Tbs sugar
9 tablespoons (1 stick plus 1 Tbs) cool unsalted butter, cut into pieces
3/4 cup plus 2 Tbs all-purpose flour
1/4 cup light corn syrup
1 cup sliced almonds, preferably blanched
4 oz semisweet chocolate
mix the sugar and butter until smooth in a mixer fitted with a whisk attachment (or using a hand mixer). add the flour and mix. add the corn syrup and mix. working by hand with a rubber spatula, fold in the almonds. form the dough into a 1 1/2 inch thick log and wrap in plastic wrap or wax paper. freeze for at least 1 hour. the recipe can be made up to this point and kept frozen for up to 1 month.
heat the oven to 350 degrees.
remove the dough from the freezer and slice it into very thin rounds, less than 1/4 inch thick. transfer the slices to the cookie sheets and bake until golden brown, 10-12 minutes. let the cookies cool on the pan.
melt the chocolate. using an icing spatulat, spread the flat bottom of each cookie with a thick layer of chocolate, then set aside to cool, chocolate side up. let the cookies sit at room temperature until the chocolate is firm. serve chocolate side down. store in an airtight container for up to 1 week.
*i made one batch a little more chewy than crisp, by cooking them for a little less time. they were really good.
Monday, April 20, 2009
Greek Bread Salad with Grilled Shrimp
I was thinking I already posted this, but I can't find it. It's from a Rachael Ray cookbook. It is down right easy and fresh and good.
20 jumbo shrimp, peeled and deveined (or substitute 1 ½ lbs chicken tenders)
¼ cup olive oil, plus more for liberal drizzling
1 tsp dried oregano
1 Tbs grill seasoning, such as McCormick’s Montreal Steak Seasoning
2 pitas, split open
1 large clove garlic, minced and mashed to a paste with some coarse salt
Zest of 1 lemon and juice of 2 lemons
1 seedless cucumber, halved lengthwise, then sliced into half-moons
4 vine-ripened tomatoes, cut into thin wedges
1 small red onion, thinly sliced
½ cup fresh flat-leaf parsley leaves, coarsely chopped
¼ cup fresh mint leaves, coarsely chopped
3 celery ribs, thinly sliced on an angle
1 cup pitted kalamata olives, coarsely chopped
Coarse salt and coarse black pepper
1 ¾-pound brick of Greek feta cheese, drained and sliced into 12 thin wedges (I just use crumbed feta)
Heat a grill pan or outdoor grill to high. Toss the shrimp with enough oil to coat, and season with oregano and grill seasoning.
Grill the pita halves for a minute or two to char on the grill. Remove when crisp, break or tear into large pieces and reserve.
Combine the garlic with the zest of 1 lemon and the juice of 1 ½ lemons in the bottom of a large, shallow bowl. Add the cucumbers, tomatoes, red onions, parsley, mint, celery, olives and the reserved bread. Add ¼ cup of olive oil and lots of salt and pepper, then toss the salad with your hands to combine well.
Grill the shrimp on the hot grill pan. Cook for 2 to 3 minutes on each side, until pink and firm. Transfer to a plate and top with the juice of the remaining ½ lemon. Pile the salad into large, shallow bowls and top with the grilled shrimp and wedges of feta.
20 jumbo shrimp, peeled and deveined (or substitute 1 ½ lbs chicken tenders)
¼ cup olive oil, plus more for liberal drizzling
1 tsp dried oregano
1 Tbs grill seasoning, such as McCormick’s Montreal Steak Seasoning
2 pitas, split open
1 large clove garlic, minced and mashed to a paste with some coarse salt
Zest of 1 lemon and juice of 2 lemons
1 seedless cucumber, halved lengthwise, then sliced into half-moons
4 vine-ripened tomatoes, cut into thin wedges
1 small red onion, thinly sliced
½ cup fresh flat-leaf parsley leaves, coarsely chopped
¼ cup fresh mint leaves, coarsely chopped
3 celery ribs, thinly sliced on an angle
1 cup pitted kalamata olives, coarsely chopped
Coarse salt and coarse black pepper
1 ¾-pound brick of Greek feta cheese, drained and sliced into 12 thin wedges (I just use crumbed feta)
Heat a grill pan or outdoor grill to high. Toss the shrimp with enough oil to coat, and season with oregano and grill seasoning.
Grill the pita halves for a minute or two to char on the grill. Remove when crisp, break or tear into large pieces and reserve.
Combine the garlic with the zest of 1 lemon and the juice of 1 ½ lemons in the bottom of a large, shallow bowl. Add the cucumbers, tomatoes, red onions, parsley, mint, celery, olives and the reserved bread. Add ¼ cup of olive oil and lots of salt and pepper, then toss the salad with your hands to combine well.
Grill the shrimp on the hot grill pan. Cook for 2 to 3 minutes on each side, until pink and firm. Transfer to a plate and top with the juice of the remaining ½ lemon. Pile the salad into large, shallow bowls and top with the grilled shrimp and wedges of feta.
Eden Food Pasta Salad
There's a little bread shop in the cottonwood area of SLC, that I have forgotten the name of, and maybe it's gone by now. Anyway- I often dream of the pasta salad they had there. This recipe is from Eden Foods and it's awfully close to the pasta salad of my dreams. A warm summer day and a bowl of this...
1 pkg rigatoni (try to find the longest tubes)
12 pitted black olives, whole
2 roma tomatoes, diced
1/3 cup red onion, finely chopped
¼ cup fresh parsley, minced
A big handful of green beans, blanched
Dressing:
¼ cup olive oil (actually I use a bit more)
¼ cup red wine vinegar
2 cloves garlic, minced
1 Tbs dried oregano
1 tsp soy sauce, or to taste
Kosher salt and freshly ground pepper
Cook pasta as directed, rinse and drain and cool. Add olives, tomatoes, onion, parsley and green beans. Prepare dressing by combining all ingredients. Toss gently and drizzle with more olive oil. Season with salt and pepper.
1 pkg rigatoni (try to find the longest tubes)
12 pitted black olives, whole
2 roma tomatoes, diced
1/3 cup red onion, finely chopped
¼ cup fresh parsley, minced
A big handful of green beans, blanched
Dressing:
¼ cup olive oil (actually I use a bit more)
¼ cup red wine vinegar
2 cloves garlic, minced
1 Tbs dried oregano
1 tsp soy sauce, or to taste
Kosher salt and freshly ground pepper
Cook pasta as directed, rinse and drain and cool. Add olives, tomatoes, onion, parsley and green beans. Prepare dressing by combining all ingredients. Toss gently and drizzle with more olive oil. Season with salt and pepper.
Toasted Ciabatta Pizzas
This is from one of my favorite cookbooks, Simply Delicious Food by Fran Warde. Many kinds of bread can be used in these fantastic pizzas. You can also use blue cheese, Monterey Jack, or Cheddar instead of mozzarella.
1 loaf ciabatta, split lengthwise
1 garlic clove, peeled
about 1/4 cup olive oil
4 ripe tomatoes, peeled and sliced (or not)
a handful of pitted olives
a bunch of marjoram
10 oz fresh mozzarella cheese
a bunch of basil
sea salt and freshly ground black pepper
Broil ciabatta until lightly toasted, then rub with garlic, using it like a grater. Put the garlic ciabatta on a baking tray and drizzle with a little of the olive oil.
Arrange the sliced tomatoes on the bread, then add the olives, marjoram, mozzarella, basil, salt and pepper. Drizzle some more oil over the top. Cook in a preheated oven at 350 for about 15-20 minutes until the tomatoes are softened and crisp round the edges and the mozzarella has melted. Remove, let cool and wrap in waxed paper before packing (for a picnic).
This is so delicious.
1 loaf ciabatta, split lengthwise
1 garlic clove, peeled
about 1/4 cup olive oil
4 ripe tomatoes, peeled and sliced (or not)
a handful of pitted olives
a bunch of marjoram
10 oz fresh mozzarella cheese
a bunch of basil
sea salt and freshly ground black pepper
Broil ciabatta until lightly toasted, then rub with garlic, using it like a grater. Put the garlic ciabatta on a baking tray and drizzle with a little of the olive oil.
Arrange the sliced tomatoes on the bread, then add the olives, marjoram, mozzarella, basil, salt and pepper. Drizzle some more oil over the top. Cook in a preheated oven at 350 for about 15-20 minutes until the tomatoes are softened and crisp round the edges and the mozzarella has melted. Remove, let cool and wrap in waxed paper before packing (for a picnic).
This is so delicious.
Olive Tapenade
Oh, this is good! Serve with crackers, toasted bread, etc.
1 cup drained green olives (or 1 average jar)
1 cup drained black olives (or 1 can)
1/4 cup capers
2 minced garlic cloves
1/4 cup extra virgin olive oil
salt, pepper to taste
Pulse in food processor until well minced and combined, but not pureed. You want some texture.
1 cup drained green olives (or 1 average jar)
1 cup drained black olives (or 1 can)
1/4 cup capers
2 minced garlic cloves
1/4 cup extra virgin olive oil
salt, pepper to taste
Pulse in food processor until well minced and combined, but not pureed. You want some texture.
Butters
These are fun to set out with bread.
Basil Butter
1 cup butter, softened
3 Tbs dried basil leaves
Combine and chill before serving.
For an Italian twist, add 2 cloves minced garlic and 1/4 tsp salt.
Garlic-Herb Butter
1/3 cup chopped flat-leaf parsley leaves
2 1/2 Tbs chopped basil
2 1/2 Tbs chopped chives
2 large garlic cloves, coarsely chopped
10 pecan halves
1 stick unsalted butter, softened
1 Tbs dry white wine
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs finely chopped shallots
Combine parsley, basil, chives, garlic and pecans and pulse in a food processor until finely chopped. Add butter, white wine, salt, pepper and process until fairly smooth. Add the shallots and pulse just until combined. Serve with steamed vegetables, steak, seafood and chicken. (I'd omit the wine for use with bread.)
Red Pepper Butter
2 garlic cloves
1 Tbs finely chopped jalapeno, without seeds
1 cup drained roasted sweet pepper or pimientos, from a jar
6 Tbs unsalted butter, softened
1/3 cup pecan pieces
1/4 tsp salt
Puree garlic and jalapeno in a food processor. Add the peppers, butter, pecans and salt and process until smooth.
Basil Butter
1 cup butter, softened
3 Tbs dried basil leaves
Combine and chill before serving.
For an Italian twist, add 2 cloves minced garlic and 1/4 tsp salt.
Garlic-Herb Butter
1/3 cup chopped flat-leaf parsley leaves
2 1/2 Tbs chopped basil
2 1/2 Tbs chopped chives
2 large garlic cloves, coarsely chopped
10 pecan halves
1 stick unsalted butter, softened
1 Tbs dry white wine
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs finely chopped shallots
Combine parsley, basil, chives, garlic and pecans and pulse in a food processor until finely chopped. Add butter, white wine, salt, pepper and process until fairly smooth. Add the shallots and pulse just until combined. Serve with steamed vegetables, steak, seafood and chicken. (I'd omit the wine for use with bread.)
Red Pepper Butter
2 garlic cloves
1 Tbs finely chopped jalapeno, without seeds
1 cup drained roasted sweet pepper or pimientos, from a jar
6 Tbs unsalted butter, softened
1/3 cup pecan pieces
1/4 tsp salt
Puree garlic and jalapeno in a food processor. Add the peppers, butter, pecans and salt and process until smooth.
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