Enjoyed this sandwich...wish I hadn't skimped on the feta. Olive bread would have been really good as well!
from Martha Stewart's Everyday Food
1 cup chickpeas, rinsed and drained
1 T fresh lemon juice
1T evoo
1/4 c fresh parsley leaves
(combine above ingredients in food processor)
1/2 small red onion, thinly sliced
1T lemon juice
2 t evoo
salt and pepper
(stir above ingredients together in small bowl)
2 oz fetta
1T evoo
(stir above ingredients together in small bowl)
4 slices rustic bread
cucumber (sliced)
tomato(sliced)
Spread chickpea mixture on bread. Top w/ cucumber, tomato, onion mixture, salt and pepper. Spread feta mixture on other side of bread to create your sandwhich!
Sunday, April 17, 2011
Sunday, March 27, 2011
Chocolate Peanut Butter Cupcakes
This may be the first time I have baked for absolutely no reason whatsoever...and it most certainly will not be the last. I was so good about following the recipe this time...at least the cupcake part. I made them mini, and I think I only baked them for about 6-8 minutes before they were done. The ones that I pressed 2-4 peanut butter chocolate chips into were SO GOOD! For the frosting, I left out the peanutbutter, b/c I felt there was enough peanutbutter going on in this recipe and it needed some solid chocolate to even it out. The frosting was thinner than I expected, so I still haven't gotten to do a cupcake where I pipe on the decor, but they were tasty! I kept them refrigerated b/c the whipping cream made me nervous and the frosting tended to get really soft after sitting out too long.
In the future, I may do a darker chocolate frosting that is more of a butter-cream or cream cheese type. All that said...they were delicious!
Cupcakes
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 oz good quality dark chocolate
1/2 stick butter, room temp
4 tbsp smooth peanut butter
1 cup sugar
2 eggs
3/4 cups milk
1 cup peanutbutter chocolate chips (optional)
Frosting
3oz milk chocolate
1/2 stick butter cut into small pieces
1 2/3 cups powdered sugar
Pinch of salt
1/4 cup heavy cream 1 tsp vanilla extract
3 tbsp smooth peanut butter
Peanut-chocolate candies (peanut M&M's, Reese's Pieces etc)
1. Preheat oven to 350F
2. Mix flour, baking powder, and salt together and set aside.
3. Melt chocolate in a double boiler or microwave. Set aside and cool.
4. In the large bowl of an electric mixer, cream butter, peanut butter, and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add cooled chocolate and blend well. Alternately beat in dry ingredients and milk.
5. Spoon batter into cupcake papers, filling cups about 2/3 full. Sprinkle a few peanut chocolate chips over each cupcake, gently pressing them into the batter with a fork. Bake for 25 minutes or until a tester comes out clean. Remove from oven and cool.
6. To make the frosting: heat chocolate and butter in a double boiler or a microwave until just melted.
7. Remove from heat and cool. Using a whisk or a wooden spoon, beat sugar, salt, cream, and vanilla until smooth. Add cooled chocolate mixture and peanut butter and beat until blended. Put the frosting in the refrigerator until it thickens (about 20-30 minutes).
8. Remove from refrigerator, beat until frosting is of spreading consistency and frost cooled cupcakes. Decorate with peanut-chocolate candies.
In the future, I may do a darker chocolate frosting that is more of a butter-cream or cream cheese type. All that said...they were delicious!
Cupcakes
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 oz good quality dark chocolate
1/2 stick butter, room temp
4 tbsp smooth peanut butter
1 cup sugar
2 eggs
3/4 cups milk
1 cup peanutbutter chocolate chips (optional)
Frosting
3oz milk chocolate
1/2 stick butter cut into small pieces
1 2/3 cups powdered sugar
Pinch of salt
1/4 cup heavy cream 1 tsp vanilla extract
3 tbsp smooth peanut butter
Peanut-chocolate candies (peanut M&M's, Reese's Pieces etc)
1. Preheat oven to 350F
2. Mix flour, baking powder, and salt together and set aside.
3. Melt chocolate in a double boiler or microwave. Set aside and cool.
4. In the large bowl of an electric mixer, cream butter, peanut butter, and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add cooled chocolate and blend well. Alternately beat in dry ingredients and milk.
5. Spoon batter into cupcake papers, filling cups about 2/3 full. Sprinkle a few peanut chocolate chips over each cupcake, gently pressing them into the batter with a fork. Bake for 25 minutes or until a tester comes out clean. Remove from oven and cool.
6. To make the frosting: heat chocolate and butter in a double boiler or a microwave until just melted.
7. Remove from heat and cool. Using a whisk or a wooden spoon, beat sugar, salt, cream, and vanilla until smooth. Add cooled chocolate mixture and peanut butter and beat until blended. Put the frosting in the refrigerator until it thickens (about 20-30 minutes).
8. Remove from refrigerator, beat until frosting is of spreading consistency and frost cooled cupcakes. Decorate with peanut-chocolate candies.
Chocolate Sundae Cupcakes
Made these (at least the mini version) for the MC staff and families that were all over this past Sunday for lunch. Steve invited the whole team (amounting to 14 adults, 4 kids and 2 babies) over to our 900 sq ft apartment for fajitas, and it was the perfect excuse to start working on my cupcake recipes! To be honest, I was not impressed, and will probably not do these again. It didn't register when I read the recipe, that the frosting would harden- which did make it easier to spread, and prettier, but not as soft and sweet. Of course, I substituted 1 1/2 tsp vanilla for the vanilla bean (they are $6 ea at HEB!!), but other than that I stuck to the recipe religiously. The cupcakes themselves were dry in my opinion...not sure if it was the recipe, making them miniature, or over baking. They were pretty cute though...I didn't do the cherries, but I put a single butter toffee peanut on top of each. Took me about 2.5 hours to make them and clean up, and it made 32.
Vanilla Cupcake:
3/4 c milk
1 vanilla bean, split lengthwise
2 c all purpose flour
2 tsp baking powder
1 tsp salt
1 stick of butter at room temp
1 c sugar
1 egg
Old Fashioned Fudge Frosting:
1 1/2 cups sugar
3/4 cup milk
2 tbsp unsweetened cocoa powder
Pinch of salt
1 tbsp unsalted butter
1 tsp vanilla extract
Peanuts/Cherries for garnish
1. In a small saucepan, heat milk with vanilla bean. When milk boils, remove from heat immediately and let cool, about an hour. After the milk has cooled, remove the vanilla bean and scrape out the inside into the milk. Discard the bean.
2. Preheat oven to 350. Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy. Add egg and beat well. Alternately add dry ingredients and milk, mixing well after each addition.
4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
5. To make the frosting:mix sugar, milk, cocoa, and salt in a medium pan. Cook slowly over medium heat until mixture forms a soft ball when dropped into a glass of water (about 234F on a candy thermometer). This may take 15 minutes. Remove mixture from heat. Add butter and vanilla and blend well.
6. Put pan in cold water and beat until mixture is of spreading consistency. This could take 15 minutes. Spread on cupcakes immediately, sprinkle with peanuts, if desired, and top with a cherry before the frosting hardens.
Vanilla Cupcake:
3/4 c milk
1 vanilla bean, split lengthwise
2 c all purpose flour
2 tsp baking powder
1 tsp salt
1 stick of butter at room temp
1 c sugar
1 egg
Old Fashioned Fudge Frosting:
1 1/2 cups sugar
3/4 cup milk
2 tbsp unsweetened cocoa powder
Pinch of salt
1 tbsp unsalted butter
1 tsp vanilla extract
Peanuts/Cherries for garnish
1. In a small saucepan, heat milk with vanilla bean. When milk boils, remove from heat immediately and let cool, about an hour. After the milk has cooled, remove the vanilla bean and scrape out the inside into the milk. Discard the bean.
2. Preheat oven to 350. Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy. Add egg and beat well. Alternately add dry ingredients and milk, mixing well after each addition.
4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
5. To make the frosting:mix sugar, milk, cocoa, and salt in a medium pan. Cook slowly over medium heat until mixture forms a soft ball when dropped into a glass of water (about 234F on a candy thermometer). This may take 15 minutes. Remove mixture from heat. Add butter and vanilla and blend well.
6. Put pan in cold water and beat until mixture is of spreading consistency. This could take 15 minutes. Spread on cupcakes immediately, sprinkle with peanuts, if desired, and top with a cherry before the frosting hardens.
Friday, March 25, 2011
Simple Herb Pesto
1 cup each parsley and cilatro (or basil)
1 Tbsp Lemon juice
2 Tbsp capers
3 anchovie fillets
1 clove garlic
1/4 c oil
salt and pepper
Blend everything except the oil in a food processor until combined. Salt and pepper to taste and stir in oil.
I really loved the flavor of this. I had never opened a tin of anchovies, so that made me a bit nervous, but it gave it a great flavor. I spread theit over small thin toasts to make bruschetta, and it was delicious. It would also be great with pasta, or to cook with meats or veggies!
1 Tbsp Lemon juice
2 Tbsp capers
3 anchovie fillets
1 clove garlic
1/4 c oil
salt and pepper
Blend everything except the oil in a food processor until combined. Salt and pepper to taste and stir in oil.
I really loved the flavor of this. I had never opened a tin of anchovies, so that made me a bit nervous, but it gave it a great flavor. I spread theit over small thin toasts to make bruschetta, and it was delicious. It would also be great with pasta, or to cook with meats or veggies!
Simple Fruit Dip
8 oz Neufchatel cheese
1/4 c Marshmallow Fluff
3 Tblsp Raspberry Preserves
I only made 1/2 a recipe as a small group was coming over, and it needed a bit more marshmallow fluff (of course I like everything sweeter!). I think a squeeze of lemon juice would have been nice, and made it a little smoother. Serve with strawberries and apple slices!
1/4 c Marshmallow Fluff
3 Tblsp Raspberry Preserves
I only made 1/2 a recipe as a small group was coming over, and it needed a bit more marshmallow fluff (of course I like everything sweeter!). I think a squeeze of lemon juice would have been nice, and made it a little smoother. Serve with strawberries and apple slices!
Monday, February 7, 2011
Mom's Chicken Piccata
4 Chicken Breasts
1/4 c + 1 1/2 T four, divided
1/2 tsp + 1 1/2 T flavored chx granules divided
2 T olive oil
1 T butter
1/2 c white wine
1/4 c lemon juice
2 T capers, drained & rinsed
2 T chopped fresh parsley
1 lb pasta, cooked
1) Pound chicken breast to 1/4 in. thickness. Coat chicken in mix of 1/4 c flour and 1/2 tsp bullion granules.
2) In large skillet, over med-high heat, cook chicken in oil 4 min per side til cooked through. Remove chicken and keep warm.
3) Lower heat to medium, add butter and remaining flour.
4) Stir in wine, lemon juice, remaining bullion and 2 T water, scraping up brown bits. Simmer 2 minutes. Add capers and parsley.
5) Serve chicken breast over pasta and spoon sauce over all .
PS Mom usually doubles the sauce
1/4 c + 1 1/2 T four, divided
1/2 tsp + 1 1/2 T flavored chx granules divided
2 T olive oil
1 T butter
1/2 c white wine
1/4 c lemon juice
2 T capers, drained & rinsed
2 T chopped fresh parsley
1 lb pasta, cooked
1) Pound chicken breast to 1/4 in. thickness. Coat chicken in mix of 1/4 c flour and 1/2 tsp bullion granules.
2) In large skillet, over med-high heat, cook chicken in oil 4 min per side til cooked through. Remove chicken and keep warm.
3) Lower heat to medium, add butter and remaining flour.
4) Stir in wine, lemon juice, remaining bullion and 2 T water, scraping up brown bits. Simmer 2 minutes. Add capers and parsley.
5) Serve chicken breast over pasta and spoon sauce over all .
PS Mom usually doubles the sauce
Thursday, February 3, 2011
Eggplant Bolognese
Made this for dinner tonight with Rachel, Andrew, Lincoln, Steve and myself. As we finished our red wine, I had to settle for sherry, but other than that, I did pretty well sticking to the recipe. I added the whole can of tomato paste instead of what it asked for...(oops), and probably twice as much of the herbs. In the end, it was a decent dish. I would use regular milk in the future, and more of it...then again, I'm not sure if I'll do this one again. I have no real complaints, but it was just mediocre...and there are so many good jars of pasta sauce (I could even do organic) that I could just pour over some veggies and have an even better tasting pasta, for probably the same or less cost. I've not given up on Wholefoods.com yet...but that could be strike 2.
Serves 8
The flavor of this hearty sauce is as equally tasty over cooked whole grains or spaghetti squash as it is over pasta. The sauce freezes well for quick weeknight meals.
Ingredients
1 cup dry red wine
1 medium onion, chopped
2 carrots, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 medium eggplant (about 1 pound), peeled and chopped
12 ounces button or cremini mushrooms, chopped
2 teaspoons chopped fresh rosemary
3 tablespoons no-salt-added tomato paste
1 (28-ounce) can no-salt-added crushed or diced tomatoes
1 1/2 cups low-sodium vegetable broth
1/4 teaspoon freshly ground black pepper
2/3 cup plain unsweetened almond milk
3 tablespoons chopped fresh basil, divided
1 pound whole wheat or other whole grain pasta
1 medium onion, chopped
2 carrots, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 medium eggplant (about 1 pound), peeled and chopped
12 ounces button or cremini mushrooms, chopped
2 teaspoons chopped fresh rosemary
3 tablespoons no-salt-added tomato paste
1 (28-ounce) can no-salt-added crushed or diced tomatoes
1 1/2 cups low-sodium vegetable broth
1/4 teaspoon freshly ground black pepper
2/3 cup plain unsweetened almond milk
3 tablespoons chopped fresh basil, divided
1 pound whole wheat or other whole grain pasta
Method
Bring red wine to a simmer in a large pot over medium heat. Add onion, carrots, celery and garlic and cook , stirring frequently, until onion is translucent and very tender and most of the wine has evaporated, about 10 minutes. Add eggplant, mushrooms and rosemary and cook until vegetables are tender, about 5 to 10 minutes. Stir in tomato paste and cook 1 minute, stirring constantly. Add tomatoes, broth and pepper and bring to a boil, stirring frequently. Reduce heat to medium low and simmer 20 minutes, stirring occasionally. Remove from the heat and stir in almond milk and 2 tablespoons chopped basil.
To serve, cook pasta in boiling water until al dente. Drain thoroughly. Serve sauce over pasta and garnish with remaining basil.
To serve, cook pasta in boiling water until al dente. Drain thoroughly. Serve sauce over pasta and garnish with remaining basil.
Nutrition
Per serving (about 12oz/338g-wt.): 170 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 105mg sodium, 29g total carbohydrate (7g dietary fiber, 8g sugar), 6g protein
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