Monday, November 10, 2014

Banh Mi meatball sandwiches

adapted from mels kitchen cafe

Dressing:
1/3 cup plain greek yogurt
1/3 cup mayo
1 T hot sauce (I used garlic chili sauce)
1 green onion
a tiny bit of hoisen

Relish:
2 large carrots corsely grated or juiliend
1 english cucumber julienne
2 T sugar (i only did 1)
2 T. rice vinegar
1/2 t. salt
1 t. sesame oil
splash of soy sauce

Meatballs:
2 lbs ground turkey
1/4 c. fresh basil or 2 t. dried
4 garlic cloves minced
2 green onions finely chopped
1 T. fish sauce
1 T. sweet garlic chili sauce
1/T. sugar
1 T. cornstarch
1t. pepper
1/2 t. salt
2 t. sesame oil

yummy baguett to assemble

Apple Crisp

Topping:
1/Crumb 2 c. flour
1/2 old fashioned oats
1/2 c. brown sugar
1/2 t. baking powder
1/4 t. ground cinnamon
dash of salt
1/3 c. butter diced in small chunks

Apple Filling:
3-4 granny smith apples peeled and sliced or chunked
3 T. melted butter
2 T. Flour
1 T. lemon juice
3 T. milk
1/2 t. vanilla
1/4 c. brown sugar
1/2 t. cinnamon
dash of salt

1. pre heat oven to 375
2. in a bowl combine the crumb topping and mix with fork or pastry cutter until it resembles crumbs.  refrigerate while doing apple filling.
3. in a bowl, combine melted butter and flour until well blended.  add lemon juice, milk and vanilla and stir well.  Stir in brown sugar, cinnamon, and salt.  Pour butter mixture over apples and toss to coat.  pour apples into a 8x8 baking dish and sprinkle crumb topping over apples.
4. Bake for 30-35 min or until golden brown and top is set.  remove from oven and allow to cool for at least 10 min before serving.

Friday, September 5, 2014

Tofu Chocolate Pound Cake/Brownie

1 block soft/silken tofu
1 cup sugar (brown sugar is preferred)
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
1/2 - 1 cup hot water

Mix together, batter should be like cake batter. Bake 30-40 minutes at 350 degrees.

Sunday, August 10, 2014

Zucchini Brownies



This recipe is from Kaye Whiting. It's yummy!

2 C. flour                        1 1/2 tsp. baking soda
3/4 tsp. salt                    1/4 C. cocoa powder
1 3/4 C. sugar                  1/2 C. oil  (can substitute applesauce)
2 tsp. vanilla                    2 C. grated zucchini
                 1 C. nuts (optional)
**Mix together dry ingredients, add oil and vanilla, then mix in zucchini & nuts.  (mixture will be quite dry)
Spread on greased and floured 9 x 13" pan and bake at 350 for 35-40 minutes. 

Monday, June 23, 2014

Candied Pecans/Almonds




This recipe is from a friend of mine from Switzerland:

200 grams nuts
100 grams sugar
100 ml water
little vanilla

For U.S. cooking, this is the closest I can come to the weight measurements:

1 1/2 cup nuts
1/2 cup of sugar
less that 1/2 cup water but more than 1/3 cup. Go figure....Ha!
little vanilla

Pour nuts, sugar, and water into a heavy pan. Cook on medium/high heat until you see the liquid turn into a dry, sugary powder. Keep cooking just until you see the powder starting to turn into liquid again. You will hear the almonds starting to pop at this stage. Remove it from the heat so it doesn't burn. Pour into a buttered glass dish. Wait for them to cool and eat! Yumm!

You can also add cinnamon or any other flavor to your nuts. Enjoy!



Tuesday, June 10, 2014

Quinoa/Quinoa Salad


Quinoa (pronounced Keen-Wa) is an incredible grain that we love. It is a complete protein packed with iron, copper, zinc, magnesium, folate, lysine, and other essential amino acids. Along with zero saturated fat and fiber, it is a grain you want to stock up on.
There are a few basic steps in cooking quinoa that are left off of package directions.
- First of all, rinse your quinoa by covering it with cold water rinsing it thoroughly. 
- Then drain it through a fine mesh strainer. Allow it to drain and dry for about 20 minutes to remove  all the water. Skipping this step will lead to mushy grains.
- Once the quinoa has dried, toast it in a dry pan until you smell the nutty flavor....about 5 minutes. This removes any water that may have been left behind by the rinse.
- Remove the quinoa from the pan, set aside.
- Cook 1 part quinoa to 1.5 parts water, broth, vegetable juice, or any taste yo may want. 
- Bring the water/broth to a rapid boil in a sauce pan.
- Add toasted quinoa and cover. Put the lid at an angle allowing the steam to escape.
- Reduce the heat to medium-low to maintain a strong simmer.
- Cook for 16 minutes or until all of the water is gone. 
- Remove from heat and remove the lid.
- Allow to cool and rest for ten minutes and then fluff with a fork.
- It is ready to make a delicious quinoa salad!

Quinoa Salad:

Cooked quinoa
Finely chopped broccoli
Finely chopped cauliflower
Finely chopped cucumber
Quartered sweet cherry tomatoes
Finely chopped artichoke hearts
Feta cheese
Slivered almonds
Sunflower seeds
Italian dressing

Mix all ingredients together and eat. Yummy! You can add anything to this salad. Other ideas are:
Red onion
Green onion
Asparagus
Avacodo
Parmesan cheese
Goat cheese
Olives
Craisins
Any kind of meat chunks
Fresh herbs
Any favorite dressing






Sunday, June 1, 2014

Copy cat Kent Cakes!

So dad, I think I did it!!! I figured out the method. Well, close enough anyway. My girls had a serious conversation trying to decide which were better, yours or mine....yours won. :) It made my heart happy. I will never be able to replace it, but while your oceans away at least we can remember you through knock off kent cakes!

*this makes a lot! A whole blender full. So half it if you don't want leftover cakes or batter.
4 eggs
3 cups milk
2 cups flour
3 T - 1/4 c sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla

Blend up in blender and fry up! Yummy when you use coconut oil on the griddle and on the pancake after it's cooked instead of butter. My girls like powdered sugar and cinnamon on them!

Tuesday, February 25, 2014

Cottage cheese blender pancakes

3 eggs
3/4 c. Cottage cheese
1/4 c flour
1/4 t. Salt
3 tablespoon sugar
1t vanilla
1/8 t baking soda
1/4 t cinnamon

Blend together and fry up! They are thin!