First of all, I would like to just say that citrus is not something I use a lot of. In fact, as a general rule I avoid it. If someone brings me a glass of water with a lemon in it I quickly fish it out before it can contaminate my water too much. When life gives you lemons most people make lemonade, I usually put them on the counter and wait for them to rot and then throw them away...put that on a bumper sticker! : ) I don't like to use it in things I bake, but I do use it in my marinades and salad dressings from time to time.
Last semester while we were making lime curd we were instructed in the ways of "properly" juicing citrus.
1. Citrus always juices better when it is warm or at room temperature. It is hard to juice citrus straight from the fridge, or even freezer : ) Not that any of you put your citrus in the freezer.
2. People like massages and so do citrus. By rubbing it against the counter you are releasing some of the tension and knots that have built up in the fruit - yes, it is stressful to be a citrus -you try living your life on a tree, then maybe lying helpless on the ground, and all you have to look forward to is ending your life by being squeezed and cut. Poor little guys.
3. Cut your citrus into 3 slices. Most people have been trained to cut the citrus in half and then scoop and squeeze the heck out of it. By cutting it into 3 pieces it makes it easier to reach all those hard to get to places.
4. Squeeze each slice until it is dehydrated. Yippee! Your citrus is now juiced, please pass go and collect $200.00.
Friday, August 21, 2009
Monday, August 17, 2009
My new granola recipe : )
As a general rule I try to make three new recipes every week. This week I made cream cheese brownies, oatmeal chocolate chip cookies, and then granola. I guess I cheated, because granola is not a new recipe for me. I used to make my granola with butter...which is why it tasted so good...but have begun to use coconut oil and olive oil instead. I only changed things up because I was craving granola and was plum out of butter. I like both of my recipes, but this new one has a special place in my heart now. I usually make up a big batch every Sunday evening and then eat it for breakfast throughout the week. It is very filling, so you don't need to eat a lot, and it keeps me satisfied until lunch time. My favorite way to eat it is with almond milk in my little colorful one cup ice cream bowl...it makes me feel very tres chic : ) Ironically, the New York times recently had a post about granola made with olive oil...I swear I just read that article day : )
Enjoy!
Olive oil Coconut granola:
from my lab to yours...
1/2 cup coconut oil
1/2 cup olive oil
1/2 cup agave nectar
1/2 cup honey
1 TBS Vanilla
1 tsp cinnamon
6 cups old school/old fashioned oats
1 cup chopped almonds (I use the blanched slivered ones, but I have also used the salted and roasted whole kinds roughly chopped - both work out yummy)
1 cup unsweetened coconut (shredded or flaked)
In large sauce pan heat the oils, agave, honey, vanilla, and cinnamon, until combined and the coconut oil has been broken down - no longer clumpy. Usually takes only a minute or two. Stir in the rest of the ingredients until well combined. Spread out evenly onto a pan - I use a really large rectangle cake pan. Bake in 300 degree oven for 20-30 minutes, stirring every 10 minutes until golden brown. Remove from oven, cool, eat. I usually toss in some raisins after it has cooled down.
Enjoy!
Enjoy!
Olive oil Coconut granola:
from my lab to yours...
1/2 cup coconut oil
1/2 cup olive oil
1/2 cup agave nectar
1/2 cup honey
1 TBS Vanilla
1 tsp cinnamon
6 cups old school/old fashioned oats
1 cup chopped almonds (I use the blanched slivered ones, but I have also used the salted and roasted whole kinds roughly chopped - both work out yummy)
1 cup unsweetened coconut (shredded or flaked)
In large sauce pan heat the oils, agave, honey, vanilla, and cinnamon, until combined and the coconut oil has been broken down - no longer clumpy. Usually takes only a minute or two. Stir in the rest of the ingredients until well combined. Spread out evenly onto a pan - I use a really large rectangle cake pan. Bake in 300 degree oven for 20-30 minutes, stirring every 10 minutes until golden brown. Remove from oven, cool, eat. I usually toss in some raisins after it has cooled down.
Enjoy!
Monday, August 10, 2009
Cannolis, non-traditional style : )
Growing up one of my first recipes to make was from the Nestle Toll house recipe book. Little did I know that this would become one of my most favorite things to make. This is not your traditional cannoli filling recipe...in fact it is very different. It is quite simple to make, and something "different" to have for dessert.
According to Wikipedia..."Cannoli, (plural) in Sicilian, are Sicilian pastry desserts. The singular is cannolo (or in the Sicilian language cannolu), meaning “little tube”, with the etymology stemming from the Latin "canna", or reed."
Cannoli filling:
Adapted from The Nestle Toll house cookbook
1 cup milk chocolate chips
15 oz. ricotta cheese
6 oz. cream cheese at room temperature
2 tbs confectioners sugar
1 tsp vanilla
Melt chocolate chips and set aside. I like to melt chocolate chips in the microwave at 50% power for 2-3 minutes.
In bowl cream ricotta with mixer until smooth. Add cream cheese and cream until smooth. Add rest of ingredients, and melted chocolate chips, and blend until smooth. Tastes best after being refrigerated for at least 4 hours.
I usually buy the pre made shells at the grocery store. Alessi makes a good shell. I have tried to make my own shells, but haven't had much luck with that. I fill the shell with filling and then dip one end in chocolate chips, and the other in crushed up pistachios, then sprinkle with powdered sugar.
If you can't find shells, this also makes a nice fruit dip. I have been trying to come up with a thin cracker like cookie that can be dipped in the filling....when that happens, I will post it!
Enjoy!
According to Wikipedia..."Cannoli, (plural) in Sicilian, are Sicilian pastry desserts. The singular is cannolo (or in the Sicilian language cannolu), meaning “little tube”, with the etymology stemming from the Latin "canna", or reed."
Cannoli filling:
Adapted from The Nestle Toll house cookbook
1 cup milk chocolate chips
15 oz. ricotta cheese
6 oz. cream cheese at room temperature
2 tbs confectioners sugar
1 tsp vanilla
Melt chocolate chips and set aside. I like to melt chocolate chips in the microwave at 50% power for 2-3 minutes.
In bowl cream ricotta with mixer until smooth. Add cream cheese and cream until smooth. Add rest of ingredients, and melted chocolate chips, and blend until smooth. Tastes best after being refrigerated for at least 4 hours.
I usually buy the pre made shells at the grocery store. Alessi makes a good shell. I have tried to make my own shells, but haven't had much luck with that. I fill the shell with filling and then dip one end in chocolate chips, and the other in crushed up pistachios, then sprinkle with powdered sugar.
If you can't find shells, this also makes a nice fruit dip. I have been trying to come up with a thin cracker like cookie that can be dipped in the filling....when that happens, I will post it!
Enjoy!
Thursday, July 30, 2009
BROWNIE PUDDING
I have been working lots and lots of hours, and haven't had much time to cook, bake, or write. The times I have baked I have made a regular version of a recipe and a gluten-free, agave sweetened version at the same time - so I can compare and contrast. I made this recipe for Ina Garten's brownie pudding - it was so good, both versions. I seriously couldn't decide which one I liked better. First is the flour and sugar version. This came out nice and yummy. It was almost like eating brownie dough, but it was cooked...very yummy. It doesn't hold its shape...so don't be surprised when you go to slice it and all you can do is spoon it.
Brownie Pudding
Adapted from Ina Garten
Serves 6
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
1 tsp. vanilla
1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the butter, and set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together, and set aside.
3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the cocoa powder and flour mixture. Slowly pour in the cooled butter, and mix again just until combined.
4. Pour the brownie mixture into the prepared dish, and place it in a larger baking pan. Add enough of the hottest tap water to the outside pan to come halfway up the side of the dish; bake for 1 hour. The center will appear very under-baked; this dessert is between a brownie and a pudding.
5. Allow to cool and serve with vanilla ice cream.
The gluten free version was more sturdy and came out more as an actual brownie and not pudding. Still, it was excellent, and delicious! Follow the same prep instructions, except don't beat the eggs and agave for a long time - they will never fully mix.
Brownie Pudding (Gluten-free, agave sweetened)
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
1 cup agave nectar
3/4 cup good cocoa powder
1/2 cup gluten free flour or baking mix (I used Bobs, or Pamela's brand)
1 tsp. vanilla
I was inspired to write last night after working all day at the bakery...ENJOY!
The Life of a baker:
I scoop, measure, and pour,
Now I know what my hands are meant for,
I sift, stir, and blend,
Will my mixer last until the end?
I scrape, flip, and fold,
Mixing up concoctions that are so bold.
I portion, shape, and chill.
Wait until my guests see their bill.
I heat, rotate, and bake,
This is not your ordinary Patty-cake.
I cool, remove, and store.
Who on earth thought baking was a bore?
I plate, serve, and wait...
What is the verdict, what is my fate?
I sigh, smile, and am thankful,
That my creation is so wonderful!
Brownie Pudding
Adapted from Ina Garten
Serves 6
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
1 tsp. vanilla
1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the butter, and set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together, and set aside.
3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the cocoa powder and flour mixture. Slowly pour in the cooled butter, and mix again just until combined.
4. Pour the brownie mixture into the prepared dish, and place it in a larger baking pan. Add enough of the hottest tap water to the outside pan to come halfway up the side of the dish; bake for 1 hour. The center will appear very under-baked; this dessert is between a brownie and a pudding.
5. Allow to cool and serve with vanilla ice cream.
The gluten free version was more sturdy and came out more as an actual brownie and not pudding. Still, it was excellent, and delicious! Follow the same prep instructions, except don't beat the eggs and agave for a long time - they will never fully mix.
Brownie Pudding (Gluten-free, agave sweetened)
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
1 cup agave nectar
3/4 cup good cocoa powder
1/2 cup gluten free flour or baking mix (I used Bobs, or Pamela's brand)
1 tsp. vanilla
I was inspired to write last night after working all day at the bakery...ENJOY!
The Life of a baker:
I scoop, measure, and pour,
Now I know what my hands are meant for,
I sift, stir, and blend,
Will my mixer last until the end?
I scrape, flip, and fold,
Mixing up concoctions that are so bold.
I portion, shape, and chill.
Wait until my guests see their bill.
I heat, rotate, and bake,
This is not your ordinary Patty-cake.
I cool, remove, and store.
Who on earth thought baking was a bore?
I plate, serve, and wait...
What is the verdict, what is my fate?
I sigh, smile, and am thankful,
That my creation is so wonderful!
Monday, July 13, 2009
Agave Ice cream
A life lived without refined sugar is a life half lived. I am on the fence with this one. I have found in my trying to bake with agave instead of refined sugar that yes, some recipes turn out great, and no - some do not turn out so great. I just returned from a 2 week vacation to my island in South Carolina...I really didn't cook or bake too much which is weird. I did however make lots of ice cream with my new ice cream maker. I made different batches - some with sugar, and some with agave. To my surprise the agave ice cream was liked the most. This is a standard, basic, foundational recipe for agave ice cream...you can play with it - add mint extract, add fruit, add cookies or brownies, add nuts, top with granola...anything your little heart desires.
Agave Ice Cream
Makes 1 quart
1 Cup Milk
1/2 Cup Agave
1 Tablespoon Vanilla
Pinch of salt
2 Eggs
2 Cups heavy cream or half and half
Place milk, agave, vanilla, and salt in a medium saucepan. Heat at a low temperature for 7-10 minutes. Mix in the eggs and stir lightly until slightly thick. When cool, stir in the cream. Chill in fridge until no longer warm. Add this mixture to your ice cream maker and follow the manufacturer's directions to make deliciously healthy ice cream with Agave! Add in fruit or chocolate for different varieties!
Agave Ice Cream
Makes 1 quart
1 Cup Milk
1/2 Cup Agave
1 Tablespoon Vanilla
Pinch of salt
2 Eggs
2 Cups heavy cream or half and half
Place milk, agave, vanilla, and salt in a medium saucepan. Heat at a low temperature for 7-10 minutes. Mix in the eggs and stir lightly until slightly thick. When cool, stir in the cream. Chill in fridge until no longer warm. Add this mixture to your ice cream maker and follow the manufacturer's directions to make deliciously healthy ice cream with Agave! Add in fruit or chocolate for different varieties!
Saturday, June 13, 2009
A new kind of Chicken that is darn good and finger licking!
Yes...I know what you are all thinking..."Does this girl have a food group besides chocolate?" I promise I do. We are always looking for a quick way to fix chicken during the busy chaos of the week. Surprisingly we...or should I say, my mom, found this recipe in the yeast free binder our Dr. gave us. We were all shocked and surprised when my mom was able to cook something all by herself ...and here's the kicker...it was good...second helping good. She loved all the compliments and praise we gave her she has now made it over three times in the last 2 weeks! This recipe is simple and good. It is best to marinate it 2-4 hours before cooking...or even over night, but if you don't marinate it - it still tastes good. The way you cook it is also up for interpretation. Thus, I now present to you...my mother's weekday chicken recipe!
1 1b. boneless chicken (we like thighs, but it also worked well with breasts)
6 Tablespoons sesame or coconut oil
1 Tablespoon salt
1 Tablespoon ground black pepper
2 lemons juiced
1 medium onion chopped small
1 Tablespoon ground cumin
Mix all ingredients together and marinate as long as you like. We cooked it in a skillet on the stove top. You can also grill it. You can serve it over rice. If you want to up the healthy factor you can add some fresh spinach after the chicken is cooked and wilt, then serve over rice. This is different, but it is good. Hope you enjoy!
1 1b. boneless chicken (we like thighs, but it also worked well with breasts)
6 Tablespoons sesame or coconut oil
1 Tablespoon salt
1 Tablespoon ground black pepper
2 lemons juiced
1 medium onion chopped small
1 Tablespoon ground cumin
Mix all ingredients together and marinate as long as you like. We cooked it in a skillet on the stove top. You can also grill it. You can serve it over rice. If you want to up the healthy factor you can add some fresh spinach after the chicken is cooked and wilt, then serve over rice. This is different, but it is good. Hope you enjoy!
Thursday, June 4, 2009
Brownies. Can this be love?
Oh how I love brownies. Oh how I miss brownies. Let me count the ways. During the last 3 weeks of my awful detox diet - to which I have proudly stayed the course - I have not baked. I don't know what is worse - not baking, or not eating. Anyway, I had to break my baking fast last night in order to bake a bunch of things for a party we are having at our house tonight for 70 people. We are having a rocking awesome crawfish boil and we needed some nice comfort food desserts to go with. I decided to make a few trays of my previously posted "Heaven bars", a few trays of some oatmeal raisin bars, and then some old school brownies. Everything looks wonderfully scrumptiddlyocious! I regret to say that I had to break my fast minimally in order to taste the brownies...after all, I don't want to serve my guests bad food - it needed to be tested. All it took was my one little bite and I knew...it was love at first bite! The perfect brownie. It was chewy, yet fudgy. Sweet, but not teeth wrenching. Melty, but firm. In other words...OFF THE HOOK! This recipe comes from the infamous Ina Garten - one of my mentors in recipe creating -I love how she makes simple things beautiful and impressive. I adapted the recipe slightly only because I didn't have enough of one kind of chocolate chip, and I went sans the nuts...mostly because we didn't have any, but also because they are expensive. I am sure my guests will be thrilled, as I hope you are!
Outrageous Brownies
adapted from Ina Garten
Ingredients:
1 pound unsalted butter (4 sticks)
1 pound plus 12 ounces semisweet chocolate chips, divided (I used a combination of semi-sweet, milk, and white chocolate chips)
6 ounces unsweetened chocolate (I used the BAKER chocolate squares)
6 large eggs room temp
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided- 1 cup for batter and 1/4 cup in the chips
1 tablespoon baking powder
1 teaspoon kosher salt
Directions
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler...or in a microwave safe bowl in the microwave. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over bake! Cool thoroughly, refrigerate well and cut into squares.
Outrageous Brownies
adapted from Ina Garten
Ingredients:
1 pound unsalted butter (4 sticks)
1 pound plus 12 ounces semisweet chocolate chips, divided (I used a combination of semi-sweet, milk, and white chocolate chips)
6 ounces unsweetened chocolate (I used the BAKER chocolate squares)
6 large eggs room temp
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided- 1 cup for batter and 1/4 cup in the chips
1 tablespoon baking powder
1 teaspoon kosher salt
Directions
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler...or in a microwave safe bowl in the microwave. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over bake! Cool thoroughly, refrigerate well and cut into squares.
Detox update: It is going well. The first 2 weeks were the hardest...headaches, shaking, anger at carbs : ). Now, it is not so bad. I no longer find myself dreaming about bread and cookies - I even went to class and wasn't tempted to eat all the stuff we made. Weird. On the plus side - I have lost a lot of weight! I haven't actually weighed myself, but as far as the jean test goes - I now fit into my jeans that I haven't fit into for over a year and a half! Sweet! I plan on sticking with this until I get to SC - so only 3 weeks left!
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