Tag: nuts

Cookies for Breakfast (or Bars)

We just came through Thanksgiving and I know I am FULL! I’m really trying hard to not gain weight this year, through the holidays.

I love the idea of grabbing a granola bar or something quick, in the morning. The problem is that a lot of the commercial bars you can get at the grocery store are really high in calories, fat or sugar. I made this recipe the first time and it was too dry to “slice and bake”, as I wanted.  I pressed it into a sheet pan and made it into bars.  They were good, maybe a little dry but good. I added a 1/2 cup of applesauce and got the moisture I was looking for. This made a perfect cookie.

I hope you enjoy this quick breakfast recipe and don’t gain any weight during the holidays!

Cookies for Breakfast (or Bars)
Print Recipe
Cookies for Breakfast (or Bars)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 325°. Beat Butter, honey and salt until creamy. Add flour, baking soda and vanilla and beat until blended. Add applesauce until just combined.
  2. Fold in dried fruit and nuts. I used apricots and walnuts but you can choose your own combination. How about cherries and almonds? Go tropical with dried pineapple and macadamia nuts.
  3. Shape dough into a log. I like a bigger cookie, so a larger roll is better. Wrap in plastic wrap and store in refrigerator for at least 8 hours. Slice 1/2" cookies and bake on silpat or parchment paper, lined cookie sheet. Bake for 20 minutes or until golden brown.
  4. You can also make these into bars, follow all the same directions, but press dough into a 9X13 pan or 1/4 sheet pan, lined with parchment paper. Bake until golden brown. It shouldn't take more than the same 20 minutes. Cool and then cut into 12 - 14 bars.
  5. Stir together sugar and juice until desired glaze consistency. Drizzle over cookies or bars when completely cooled.
Powered byWP Ultimate Recipe

Brownie Bark!

Brownie Bark!
Print Recipe
Brownie Bark!
Print Recipe
Ingredients
Servings:
Instructions
  1. Position rack in middle of oven and preheat to 325°. Generously butter an 18x13 rimmed baking sheet.
  2. Melt the butter in microwave or on stovetop.
  3. In a medium bowl whisk together sugar, cocoa, vanilla and salt. Pour the melted butter over the mixture and stir until smooth. Add the eggs, one at a time, stirring vigorously until batter is thick, shiny and smooth. I like to use a heavy wooden spoon. Stir in the flour until well blended then beat vigorously, another 30-40 strokes
  4. Spread batter evenly onto baking sheet in thin, even layer. Push it all the way to the corners. It will seem too thin but the batter will rise. Add your toppings, pressing in firmly. I used about 1/2 cup peanut butter and swirled it through the batter and then pressing lightly with wet hands. I also used mini marshmallows and walnuts for a rocky road as well as dried cherries and almonds. You can get as creative as you want. This is a great activity for a kids or teens party.
  5. Bake until firm to the touch and tester comes out clean, 18-20 minutes. Let cool completely then cut into pieces and serve. I did one batch and divided it into thirds to try different toppings. Have fun!
Powered byWP Ultimate Recipe

Stuffed Portobello Mushrooms

Super Bowl is almost here. Now that the teams have been chosen (Patriots & Eagles) those of us that plan the parties are working on our menus.  Even I am thinking of recipes, as a guest. This year I am on a roll with healthy eating and my 10K-a-day walking. So, the thought of going to what turns out to be Thanksgiving in February is daunting.

Seriously, cheese dips, huge sub sandwiches, chili and desserts galore. All of this is before we even discuss all the alcohol.

This year I am already planning. I love stuffed mushrooms. The buttery breadcrumbs, the wonderful spices, and cheese! Yep, I’m going down the food rabbit hole again. But I have a great recipe that indulges the quest for flavor and cheese without spoiling your healthy eating plan. The trick is to get lots of flavor in without lots of fat or salt. I admit it is “carb-heavy” but they are good carbs; brown rice, cashews, dried apricots and lots of fresh herbs.

There’s a couple of really great things about this recipe. I made them for demo purposes I used large Portobello mushrooms. For the big game, use the “baby bellos”. That way you have bite-sized options. While the recipe calls for “seeds”, you can use any crunch factor. I actually used cashews. Again, the recipe calls for cranberries, but I used dried apricots. For the herbs, you can use whatever you have on hand or get creative in the store. Remember if it smells good together it will probably taste good together. I love to combine Tarragon, Thyme and a little Mint. It’s such a fresh flavor.

I think of this kind of recipe as a canvas. It’s great for changing ingredients or adding ingredients. The best part is the “stuffing” is so good you can make it as a side dish on its own. Just remember to adjust your seasoning like salt & pepper and especially your herbs.

Make lots because these will go fast. The big he-man may hesitate and look for pizza or chili, but once he’s had one of these he will want the whole tray!

Enjoy and as always, send me back pics of your variations. I love to hear from you.

Stuffed Portobello Mushrooms
Print Recipe
Stuffed Portobello Mushrooms
Print Recipe
Ingredients
Main stuffing mix
Tahini Sour Cream Sauce
Servings:
Instructions
  1. Preheat oven to 375° and line a baking sheet with parchment paper.
  2. Lightly brush mushrooms with olive oil. Season, inside and out with salt & pepper. Place open face on baking sheet.
  3. Heat a little of the olive oil in a medium saute pan. Add onion and garlic and saute until really fragrant, but not caramelized.
  4. Place cooked rice in a large bowl and mix in onion/garlic mixture, seeds, dried fruit and herbs. Season with more salt and pepper.
  5. In a separate small bowl, mix together tahini, lemon juice and water (if needed). Stir into rice mixture.
  6. Adjust seasonings and mound into each mushroom cap.
  7. Bake for 10-15 minutes, until cooked through.
  8. Take out of oven and srpinkle evenly with shredded cheese and sesame seeds.
  9. Return to oven for 5 minutes, until cheese is melted.
Sauce
  1. Mix together Tahini, lemon juice, sour cream, garlice powder, salt & pepper, until smooth. Use water to thin out, if necessary.
  2. Drizzle sauce over hot mushrooms and serve immediately. Serve extra sauce along side.
Powered byWP Ultimate Recipe

It about Storage!

I thought I’d circle back about my food waste post, earlier this week and storage.

The leading culprit of food waste is proper storage and the biggest areas of waste are seafood (50%) and produce (48%). Neither of those really surprised me but I would have put produce first in my house.

So here are a couple of notes on proper storage.:

Herbs– Store your  like fresh flowers, in a glass of water. I find that some do better in the refrigerator and    some are better on the counter. You have to experiment.

Flour – Unless you are baking often, store your flour in the freezer. This surprised me. This is because all grains, especially whole-grains, have some natural oils in them. Oils go rancid. Freezing or even storing in the refrigerator prevents this. If you do store this way make sure it is in an airtight container and that you let what you use come back to room temperature.

Cheese – I always knew I didn’t like plastic storage but now I know why. Plastic holds in moisture and as a result can promote mold. For items like cheese, use wax paper. I love the wax sandwich bags my mom used to use for lunches. For Bread, use a good old-fashioned paper bag, on the counter.

Oils – Most oils go bad after 2-3 months, once they are opened. Be sure to keep them in a dark environment. Sesame oil can be stored in the refrigerator.

Nuts – You can, and should, keep your fresh nuts in the freezer. Depending on the nut, they will keep in freezer 2-9 months versus 1-3, just on counter or in your pantry.

There are also simple ways to revive some foods that may just need a little help taking that last step, before the trash or compost heap.

Wilted Vegetables and Lettuce, simply give them a quick soak (5-10 minutes) in ice water.

Stale Bread, toast it and enjoy or season and toast then run through a food processor for great bread crumbs.

If you accidentally over salt something, add an acid like lemon or vinegar. If you are making soup or sauce, throw a raw potato in to absorb the extra salt.

Even overcooked veggies can be pureed and made into a soup or added to a sauce.

Buy and use the ugly fruits and vegetables. They, too, often end up in the trash of the grocery store.

For additional information go to savethefood.com.

 

%d bloggers like this: