I made this for for breakfast today while Mom and Dad are visiting. It is so good and really warmed us up on a cool fall day! It makes about four 2 cup servings.
2 cups rolled oats
2 cups water, extra if needed
1 cup grated winter squash or pumpkin
1 pear
1 apple
1 tbs agave nectar or honey
1 tsp to 1 tbs cinnamon, depending on how you like it
1 tsp nutmeg
1/2 tsp salt
pinch cloves
1/3 c almond milk (can substitute regular milk)
chopped almonds, optional
In a large saucepan over medium heat, place oats, water and squash. While oats are cooking, chop pear and apple. Add a little water if oats become too thick. Once the oats are cooked, about 5 minutes, add the remaining ingredients and stir to combine. Serve with chopped almonds on top, if desired.
Saturday, October 17, 2015
Sunday, March 1, 2015
Chilean Sea Bass with Prawns
I made this for dinner last night and it was really delicious! Mom is staying with us while David is in Yakima. We decided we needed a good meal to make us happy. This really did that.
Serves 3 to 4
3 to 4 (1/4 to 1/3 oz ea) Chilean sea bass fillets (or substitute thick cod or tuna)
10 to 12 prawns, shelled and cleaned
1 28oz can crushed plum tomatoes
1/2 to 3/4 lb fingerling potatoes
2 tbs plus 1 tbs olive oil
1/2 tsp garlic granules
1 tsp rosemary
1 tbs plus 1/2 tsp salt free seasoning (I used Mrs. Dash)
1 tbs capers, drained
salt & pepper to season fish
fresh chives or flat leaf parsley for garnish, optional
Heat oven to 375F. In a large plastic zipper bag, combine 2 tbs olive oil, 1 tbs salt free seasoning and potatoes. Close bag and massage potatoes until they are coated with oil and seasoning. Place in a single layer on a baking sheet and bake for 20 minutes.
Meanwhile, in a large skillet over medium high heat, add 1 tbs olive oil. Season sea bass with salt and pepper and sear on all sides for 3 to 5 minutes per side (all 4 sides if fillets are thick). During the last half of cooking, loosely cover skillet with a lid. Once seared, add prawns to the skillet. Sprinkle garlic, rosemary and remaining 1/2 tsp salt free seasoning on top of the prawns to season them while they cook. When the prawns are opaque, add tomatoes and capers to the skillet, stirring to distribute seasonings. Reduce the heat to medium low and loosely cover the skillet. Simmer for about 5 minutes while preparing the potatoes. Distribute potatoes evenly between 3 to 4 flat bowls. Gently crush potatoes with a potato masher. Place sea bass on top of potatoes and ladle the prawns and sauce over the top. If desired, garnish with fresh chopped chives or flat leaf parsley.
Serves 3 to 4
3 to 4 (1/4 to 1/3 oz ea) Chilean sea bass fillets (or substitute thick cod or tuna)
10 to 12 prawns, shelled and cleaned
1 28oz can crushed plum tomatoes
1/2 to 3/4 lb fingerling potatoes
2 tbs plus 1 tbs olive oil
1/2 tsp garlic granules
1 tsp rosemary
1 tbs plus 1/2 tsp salt free seasoning (I used Mrs. Dash)
1 tbs capers, drained
salt & pepper to season fish
fresh chives or flat leaf parsley for garnish, optional
Heat oven to 375F. In a large plastic zipper bag, combine 2 tbs olive oil, 1 tbs salt free seasoning and potatoes. Close bag and massage potatoes until they are coated with oil and seasoning. Place in a single layer on a baking sheet and bake for 20 minutes.
Meanwhile, in a large skillet over medium high heat, add 1 tbs olive oil. Season sea bass with salt and pepper and sear on all sides for 3 to 5 minutes per side (all 4 sides if fillets are thick). During the last half of cooking, loosely cover skillet with a lid. Once seared, add prawns to the skillet. Sprinkle garlic, rosemary and remaining 1/2 tsp salt free seasoning on top of the prawns to season them while they cook. When the prawns are opaque, add tomatoes and capers to the skillet, stirring to distribute seasonings. Reduce the heat to medium low and loosely cover the skillet. Simmer for about 5 minutes while preparing the potatoes. Distribute potatoes evenly between 3 to 4 flat bowls. Gently crush potatoes with a potato masher. Place sea bass on top of potatoes and ladle the prawns and sauce over the top. If desired, garnish with fresh chopped chives or flat leaf parsley.
Thursday, October 9, 2014
Spelt Oatmeal Sandwich Cookies
I was never a big fan of oatmeal sandwich cookies, but can you blame me? Those store bought, prepackaged cookies aren't that great in my estimation. I like oatmeal cookies, and decided that oatmeal sandwich cookies should be a step up. I mean, how can you go wrong putting frosting in the center of two oatmeal cookies? For that to happen I needed to make them homemade. I found a recipe at Two Peas and Their Pod but I wanted them a little healthier, so I changed the recipe to my satisfaction, crossed my fingers and hoped they turned out. They were fantastic!!!
yield: 18 sandwich cookies
COOKIES:
1 1/2 c white spelt flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 c coconut sugar
1/2 c organic cane sugar
1/2 c unsalted butter, cut in cubes
1 egg
1 tsp vanilla
1 1/2 c rolled oats
FILLING:
1 c white chocolate chips
1/4 c unsalted butter, cut in cubes
1/4 c plain Greek yogurt
1 1/2 c organic powdered sugar
1 tsp vanilla extract
Preheat oven to 375F. Line 3 baking sheets with parchment paper and set aside. In a medium sized bowl, stir together; flour, salt, baking powder, baking soda and cinnamon. In the bowl of a stand mixer, combine; sugars and butter until fluffy, about 2 to 3 minutes. Add egg and vanilla, mix well. Add dry ingredients and mix to combine. Add oats and mix well. Scoop by tablespoon or small cookie scoop onto the prepared baking sheets 3 inches apart. Bake for 10 minutes (they should be light brown). Leave on baking sheet for 2 minutes, then transfer to a cooling rack to finish cooling.
While the cookies are baking, prepare the filling. Place white chocolate chips in a small saucepan and melt over low heat just until the chips melt. In a bowl, whip together butter and yogurt until combined (the mixture will seem runny until the melted chocolate is added). Add one cup of the powdered sugar and mix until combined. With mixer running, slowly add white chocolate. The filling will begin to get more fluffy, add remaining powdered sugar and vanilla. Mix on high until smooth and glossy.
The cookies will only need about 20 to 30 minutes to cool. Once cool, flip the cookies over (this will make it easier to match same sized cookies for the sandwiches), frost the bottom of one cookie and place another cookie (bottom side to the filling) on top. Place cookies in refrigerator for about 20 minutes or until the frosting is firm. Store cookies and any leftover frosting in refrigerator.
This recipe should yield about 18 sandwich cookies, though I was eating cookies as they came out of the oven to test them, then again when sandwiched to test them again!
I got an enthusiastic thumbs up from the family and was told this recipe was a keeper! I don't want to say I was proud of myself, but I was!
yield: 18 sandwich cookies
COOKIES:
1 1/2 c white spelt flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 c coconut sugar
1/2 c organic cane sugar
1/2 c unsalted butter, cut in cubes
1 egg
1 tsp vanilla
1 1/2 c rolled oats
FILLING:
1 c white chocolate chips
1/4 c unsalted butter, cut in cubes
1/4 c plain Greek yogurt
1 1/2 c organic powdered sugar
1 tsp vanilla extract
Preheat oven to 375F. Line 3 baking sheets with parchment paper and set aside. In a medium sized bowl, stir together; flour, salt, baking powder, baking soda and cinnamon. In the bowl of a stand mixer, combine; sugars and butter until fluffy, about 2 to 3 minutes. Add egg and vanilla, mix well. Add dry ingredients and mix to combine. Add oats and mix well. Scoop by tablespoon or small cookie scoop onto the prepared baking sheets 3 inches apart. Bake for 10 minutes (they should be light brown). Leave on baking sheet for 2 minutes, then transfer to a cooling rack to finish cooling.
While the cookies are baking, prepare the filling. Place white chocolate chips in a small saucepan and melt over low heat just until the chips melt. In a bowl, whip together butter and yogurt until combined (the mixture will seem runny until the melted chocolate is added). Add one cup of the powdered sugar and mix until combined. With mixer running, slowly add white chocolate. The filling will begin to get more fluffy, add remaining powdered sugar and vanilla. Mix on high until smooth and glossy.
The cookies will only need about 20 to 30 minutes to cool. Once cool, flip the cookies over (this will make it easier to match same sized cookies for the sandwiches), frost the bottom of one cookie and place another cookie (bottom side to the filling) on top. Place cookies in refrigerator for about 20 minutes or until the frosting is firm. Store cookies and any leftover frosting in refrigerator.
This recipe should yield about 18 sandwich cookies, though I was eating cookies as they came out of the oven to test them, then again when sandwiched to test them again!
I got an enthusiastic thumbs up from the family and was told this recipe was a keeper! I don't want to say I was proud of myself, but I was!
Saturday, July 19, 2014
Zucchini Brownies
The recipe is a healthy one, but they taste so good!! I adapted them slightly from this recipe at www.texanerin.com. Erin is a genius at making yummy desserts healthier. Talk about no guilt!
2 eggs
1 tbs vanilla extract
1/2 c coconut sugar (or organic sugar)
1/4 c organic sugar
1/4 c unsweetened applesauce
1 c whole wheat or whole spelt flour
1/2 c raw cacao or cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 c chopped walnuts
2 c peeled and grated zucchini
1 c semi sweet chocolate chips
Preheat oven to 350F. Spray a baking pan (8x8) with cooking spray. In a large bowl, mix together; eggs, vanilla, coconut sugar, sugar and applesauce. Let sit 5 minutes. In a medium bowl, stir together; flour, cacao powder, baking soda and salt. Sift the cacao if it has lumps. It is important that there are no lumps in the flour mixture. Add the dry ingredients to the wet ingredients and stir gently to moisten. Fold in walnuts, zucchini and chocolate chips. It will look like there is too much zucchini in the batter, but it won't be noticeable when done. Bake 25 to 35 minutes. Check with toothpick and remove when sticky but not wet. Store in an airtight container in the refrigerator up to a week (if they last that long!).
2 eggs
1 tbs vanilla extract
1/2 c coconut sugar (or organic sugar)
1/4 c organic sugar
1/4 c unsweetened applesauce
1 c whole wheat or whole spelt flour
1/2 c raw cacao or cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 c chopped walnuts
2 c peeled and grated zucchini
1 c semi sweet chocolate chips
Preheat oven to 350F. Spray a baking pan (8x8) with cooking spray. In a large bowl, mix together; eggs, vanilla, coconut sugar, sugar and applesauce. Let sit 5 minutes. In a medium bowl, stir together; flour, cacao powder, baking soda and salt. Sift the cacao if it has lumps. It is important that there are no lumps in the flour mixture. Add the dry ingredients to the wet ingredients and stir gently to moisten. Fold in walnuts, zucchini and chocolate chips. It will look like there is too much zucchini in the batter, but it won't be noticeable when done. Bake 25 to 35 minutes. Check with toothpick and remove when sticky but not wet. Store in an airtight container in the refrigerator up to a week (if they last that long!).
This picture just doesn't do it justice. These are very good!
Monday, June 9, 2014
Homemade Hostess Cupcakes
First of all, THESE ARE NOT HEALTHY!!! but they are good. If you make them yourself, you'll know what's in them, so that makes them a little healthier, right?
I adapted these from a couple of different recipes I found at www.browneyedbaker.com.
If you have a few minute to make homemade marshmallow cream for the filling rather than store bought, it's really easy and worth the time. And you'll know it has pronounceable ingredients in it. I recommend making the marshmallow cream first. You can finish it and put in in the refrigerator until ready to use. I also recommend smearing it on graham crackers and topping with chocolate chips!
Homemade Marshmallow Cream
3/4 cup granulated sugar
1/2 cup agave syrup
1/4 cup water
pinch salt
2 egg whites, room temperature
1/4 tsp cream of tartar
1 1/2 tsp vanilla extract
Combine the sugar, agave, water and salt in a small saucepan over medium high heat. Boil, stirring occassionally, until the mixture reaches 240F on a candy thermometer. While the sugar mixture is boiling, add egg whites and cream of tartar to a stand mixer and whisk on medium high speed until soft peaks form. The egg whites need to be ready and waiting once the sugar reaches 240F. If your egg whites reach soft peak stage before your sugar mixture reaches 240F, turn off the mixer until the sugar mixture is ready. Turn the mixer on medium low and very slowly stream the sugar syrup down the side of the mixing bowl, stopping occasionally to allow the egg whites and syrup to blend. It will begin to look a little soupy at this point. Once all the syrup is added and blended, turn the mixer to medium high and beat until stiff glossy peaks form and the mixture has cooled substantially, about 5 to 8 minutes. Add the vanilla extract in the last minute of beating. Use immediately or store in an airtight container in the refrigerator up to 2 weeks.
Her recipe says it yields 2 cups, but I got about 5 cups.
I didn't follow her chocolate cake recipe. I had a chocolate cake mix and used that instead. However, this recipe from Pillsbury is really good:
Basic Chocolate Cake
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
1 tsp vanilla
2 eggs
4 oz unsweetened chocolate, melted
1 cup milk
Preaheat oven to 350F. Line a cupcake pan with 12 cupcake liners. In a medium bowl, combine flour, baking soda and salt. In a large bowl, beat sugar and butter until light and fluffy. Beat in vanilla and eggs. Stir in chocolate. Alternately add dry ingredients and milk, beating well after each addition. Scoop into cupcake pan and bake 15 to 20 minutes until toothpick inserted in center of cupcake comes out clean. Allow to cool completely.
Cupcake Filling
1 cup marshmallow cream
1/4 cup unsalted butter, room temperature
1/2 cup powdered sugar
Beat the marshmallow cream and butter at medium speed until soft and light, about 2 minutes. Reduce the speed to low and add powdered sugar. Once incorporated, increase speed to medium high and beat an additional 1 to 2 minutes or until very light and fluffy. Transfer to a pastry bag fitted with a large round tip (I used a ziploc bag with the corner snipped off) and refrigerate until ready to use.
Ganache Frosting
2 1/2 oz bittersweet chocolate, finely chopped
1/4 cup heavy cream
Place the chopped chocolate in a small mixing bowl. Heat the cream in a small saucepan over medium heat until it simmers. Pour the cream over the chocolate. Let stand for 2 minutes and then whisk together until a smooth ganache forms. Set aside to thicken, about 5 minutes.
ASSEMBLY
Using a paring knife or an apple corer, hollow out the center of the cupcakes about 1 inch wide and going 2/3 of the way into the cupcake making a hole for the filling. Place the tip of the pastry bag (or snipped ziploc bag) into the hole and fill the cupcake (After the first few, I discovered when the cupcake just around the hole started to swell, that meant it was filled). If the ganache is liquid enough to dip the top of your cupcake, dip it to cover the edges, allow excess to drip off and place right side up on a cooling rack. Mine was a little thick, so I used a small spatula to frost the top, starting around the edges of the cupcake and working toward the center to cover the filling.
If you have any leftover cupcakes, store them covered in the refrigerator.
This sounds like a lot of work, but it's really good. We all loved them!
I adapted these from a couple of different recipes I found at www.browneyedbaker.com.
If you have a few minute to make homemade marshmallow cream for the filling rather than store bought, it's really easy and worth the time. And you'll know it has pronounceable ingredients in it. I recommend making the marshmallow cream first. You can finish it and put in in the refrigerator until ready to use. I also recommend smearing it on graham crackers and topping with chocolate chips!
Homemade Marshmallow Cream
3/4 cup granulated sugar
1/2 cup agave syrup
1/4 cup water
pinch salt
2 egg whites, room temperature
1/4 tsp cream of tartar
1 1/2 tsp vanilla extract
Combine the sugar, agave, water and salt in a small saucepan over medium high heat. Boil, stirring occassionally, until the mixture reaches 240F on a candy thermometer. While the sugar mixture is boiling, add egg whites and cream of tartar to a stand mixer and whisk on medium high speed until soft peaks form. The egg whites need to be ready and waiting once the sugar reaches 240F. If your egg whites reach soft peak stage before your sugar mixture reaches 240F, turn off the mixer until the sugar mixture is ready. Turn the mixer on medium low and very slowly stream the sugar syrup down the side of the mixing bowl, stopping occasionally to allow the egg whites and syrup to blend. It will begin to look a little soupy at this point. Once all the syrup is added and blended, turn the mixer to medium high and beat until stiff glossy peaks form and the mixture has cooled substantially, about 5 to 8 minutes. Add the vanilla extract in the last minute of beating. Use immediately or store in an airtight container in the refrigerator up to 2 weeks.
Her recipe says it yields 2 cups, but I got about 5 cups.
I didn't follow her chocolate cake recipe. I had a chocolate cake mix and used that instead. However, this recipe from Pillsbury is really good:
Basic Chocolate Cake
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
1 tsp vanilla
2 eggs
4 oz unsweetened chocolate, melted
1 cup milk
Preaheat oven to 350F. Line a cupcake pan with 12 cupcake liners. In a medium bowl, combine flour, baking soda and salt. In a large bowl, beat sugar and butter until light and fluffy. Beat in vanilla and eggs. Stir in chocolate. Alternately add dry ingredients and milk, beating well after each addition. Scoop into cupcake pan and bake 15 to 20 minutes until toothpick inserted in center of cupcake comes out clean. Allow to cool completely.
Cupcake Filling
1 cup marshmallow cream
1/4 cup unsalted butter, room temperature
1/2 cup powdered sugar
Beat the marshmallow cream and butter at medium speed until soft and light, about 2 minutes. Reduce the speed to low and add powdered sugar. Once incorporated, increase speed to medium high and beat an additional 1 to 2 minutes or until very light and fluffy. Transfer to a pastry bag fitted with a large round tip (I used a ziploc bag with the corner snipped off) and refrigerate until ready to use.
Ganache Frosting
2 1/2 oz bittersweet chocolate, finely chopped
1/4 cup heavy cream
Place the chopped chocolate in a small mixing bowl. Heat the cream in a small saucepan over medium heat until it simmers. Pour the cream over the chocolate. Let stand for 2 minutes and then whisk together until a smooth ganache forms. Set aside to thicken, about 5 minutes.
ASSEMBLY
Using a paring knife or an apple corer, hollow out the center of the cupcakes about 1 inch wide and going 2/3 of the way into the cupcake making a hole for the filling. Place the tip of the pastry bag (or snipped ziploc bag) into the hole and fill the cupcake (After the first few, I discovered when the cupcake just around the hole started to swell, that meant it was filled). If the ganache is liquid enough to dip the top of your cupcake, dip it to cover the edges, allow excess to drip off and place right side up on a cooling rack. Mine was a little thick, so I used a small spatula to frost the top, starting around the edges of the cupcake and working toward the center to cover the filling.
If you have any leftover cupcakes, store them covered in the refrigerator.
This sounds like a lot of work, but it's really good. We all loved them!
Chicken Cordon Bleu - my version, deconstructed and updated!
This meal was not rocket science, but it tasted so good, I had to post it!
2 tbsp plus 2 tsp grapeseed oil (or other heat safe oil such as coconut)
2 chicken breasts
2 cups plain bread crumbs
1 tbsp chili powder
1 tsp salt
1 tsp black pepper
3/4 lb lunchmeat ham
1/2 cup sliced onion
4 slices chipotle havarti, or pepper jack
In a shallow bowl, combine bread crumbs, chili powder, salt and pepper. Split chicken breasts horizontally to make 4 thin breast fillets. Heat 2 tbs grapeseed oil in a large skillet over medium heat. Press the chicken into the breadcrumb mixture to coat and flatten slightly. Fry chicken breasts on both sides until cooked, approx 5 to 7 minutes per side. While the chicken is cooking, Separate the ham into 4 piles, flattening and shaping to fit on top of chicken breast fillets. Heat 2 tsp grapeseed oil in a medium skillet over medium heat. Cut the onion slices once or twice to make slivers of onion. Using a spatula, transfer the ham piles to the skillet, keeping the piles separate. Place the onion on top of the ham. Top the onion with one slice of cheese. Cover the skillet with a lid until the cheese is melted, about 5 minutes. To serve, transfer the cheesy ham pile to the top of the chicken fillet. I served sauteed swiss chard with arugula, chives and pineapple on the side. Enjoy!
I wish I had taken a picture. Next time!
Serves 4 (unless you have a hungry teenager, this may only be enough for him)
2 tbsp plus 2 tsp grapeseed oil (or other heat safe oil such as coconut)
2 chicken breasts
2 cups plain bread crumbs
1 tbsp chili powder
1 tsp salt
1 tsp black pepper
3/4 lb lunchmeat ham
1/2 cup sliced onion
4 slices chipotle havarti, or pepper jack
In a shallow bowl, combine bread crumbs, chili powder, salt and pepper. Split chicken breasts horizontally to make 4 thin breast fillets. Heat 2 tbs grapeseed oil in a large skillet over medium heat. Press the chicken into the breadcrumb mixture to coat and flatten slightly. Fry chicken breasts on both sides until cooked, approx 5 to 7 minutes per side. While the chicken is cooking, Separate the ham into 4 piles, flattening and shaping to fit on top of chicken breast fillets. Heat 2 tsp grapeseed oil in a medium skillet over medium heat. Cut the onion slices once or twice to make slivers of onion. Using a spatula, transfer the ham piles to the skillet, keeping the piles separate. Place the onion on top of the ham. Top the onion with one slice of cheese. Cover the skillet with a lid until the cheese is melted, about 5 minutes. To serve, transfer the cheesy ham pile to the top of the chicken fillet. I served sauteed swiss chard with arugula, chives and pineapple on the side. Enjoy!
I wish I had taken a picture. Next time!
Serves 4 (unless you have a hungry teenager, this may only be enough for him)
Friday, January 10, 2014
Tuna with Tomatoes and Capers
2 tbs grapeseed oil
6 cloves garlic, crushed
1 tin anchovy fillets in oil, drained
1 can diced tomatoes or tomato sauce
2 tsp dried oregano
1 tbs dried rosemary
1/4 cup capers, drained and rinsed
1 lb tomatoes, chopped (about 6 small)
1 tsp salt
1 tsp ground black pepper
2 to 4 tuna steaks approx. 1" thick
In a large deep sauté pan, heat oil on medium. Add garlic and cook until garlic starts to turn golden.
Add anchovies, mashing them with a spoon. Add canned tomatoes, oregano and rosemary. Bring to a boil, reduce heat and simmer 10 minutes.
Add capers, chopped tomatoes, salt and pepper. Stir, then nestle tuna steaks into sauce, covering them slightly with the sauce. Cook 5 minutes per side. Serve or rice or noodles with pan sauce.
The recipe called for 4 tuna steaks, but I made them with 2 steaks and used the same quantity of ingredients for the sauce.
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