Monday, April 26, 2010

feta mayo

italian seasoning
lemon juice
crushed red pepper
garlic powder

bubble bread aka monkey business

24 rohds rolls
1 box instant butterscotch pudding
1/2 c. butter
1/2 c. brown sugar

thaw out rolls enough to be a little soft. dump pudding powder into a bowl and a few shakes of cinnamon. mix. roll each dough ball in powder and put into sprayed bunt pan. Melt together the butter and brown sugar and pour over rolls. let rise over night or for 5-6 hours. Bake at 350 for 35 min. cover with foil for last 15 min.

Blueberry syrup

1 1/2 c. frozen blueberries
4 T. sugar
1/2 lemon juiced (or I didn't have fresh lemons so I used just bottled and eye balled it)

Bring to boil and squish some of the blue berries with a fork.

*it's not a thick syrup so if you want it thick, you will have to play with it. you could a bit of honey instead of sugar to add some thickness.

lemon pancakes

Mix in a bowl:

3/4 c. sour cream
1/3 c. milk
1/4 c. fresh lemon juice (didn't have any so I used bottled)
2-3 T. butter melted
1 egg
1 1/2 t. vanilla

Once mixed, add in:

1/2 c. whole wheat flour (I've used all wheat flour too and it's just as delicious!)
1/2 c. unbleached flour
1/4 c. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt

Mix until just combined. the batter looks a bit thick and bubbly. spoon onto hot griddle.
Serve with any syrup, sweet sour cream, etc. I did blueberry syrup.

Tuesday, April 6, 2010

vegan chocolate chip cookies

*recipe from vegetariantimes. com

3 Tbs. canola oil
2 cups walnuts (I didn't have walnuts so I used half pecans and half cashews)
1 cup light brown sugar
2 tsp. vanilla extract
1½ cups oat flour (I just ground up whole oats in food possessor until it was flour)
1 tsp. baking soda
1 tsp. salt
¼ tsp. ground cinnamon
2 cups rolled oats ( I pulsed mine in the food processor a few times)
3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (I used regular semisweet chocolate chips)

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.

3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.

5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

Monday, April 5, 2010

Fish Tacos

fish steaks sprinkled with Konriko creole seasoning
red cabbage, chopped
green onion or red onion, chopped
cilantro, chopped
Corn tortillas, cooked on stove
fresh lime, quartered
Pink Chile Mayonnaise

Grill steaks. Make sure they are not dry.
Build tacos. Add pink chile mayonnaise, squeeze on fresh lime juice, add a dollop of sour cream if desired, eat and enjoy!!
Opt. - chopped tomatoes, chopped mango or mango salsa

Pink Chile Mayonnaise:
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 3 chipotles in adobo, plus 2 tablespoons of adobo sauce or 1/2 can of chipotles in adobo sauce (more of the sauce if you like it spicier)
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper