1 c peanut butter
1/2 c butter, softened
1/2 c sugar
1/2 c brown sugar
1 egg
3 T milk
1 tsp vanilla
1 1/4 c flour
3/4 tsp baking powder
1/4 tsp salt
Preheat the oven to 375. In a large bowl, cream together peanut butter, butter, and both sugars until well blended. Beat in egg, milk, and vanilla one at a time.
Combine flour, baking powder, and salt. Stir into creamed mixture.
Scoop by teaspoonfuls onto a baking sheet and press down with the tines of a fork. Bake 8-10 minutes or until the edges begin to brown.
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I made these tonight and put Cadbury's mini chocolate eggs in the middle. They were really good, but this recipe was better than I expected. These cookies definitely didn't need the chocolate and were delicious without. It was the first time I've used this recipe, but it's probably my new favorite kind of cookie...
Tuesday, March 10, 2009
Mock Risotto
1 T olive oil
1 med. onion, diced
1/4 tsp salt
2 c instant brown rice
4 cloves garlic, chopped
2 1/2 c vegetable broth
1 lb asparagus, cut into pieces
1 c frozen peas
4 oz Neufchatel cheese (also labeled light cream cheese)
1/2 c grated Parmesan or Asiago cheese
Heat oil in a large pan over medium heat. Add onion and salt and cook for 4-6 minutes or until the onion is soft and beginning to brown. Add rice and garlic and cook for 30 seconds to 1 minute.
Add the broth, bring to a boil, reduce to a simmer and cook for 5 minutes. Put the asparagus on top of the rice and simmer until crisp, or about 5 minutes. Add the peas and cream cheese, stir. Simmer and cook until the asparagus is tender, or about 5 more minutes. Stir in the Parmesan/Asiago.
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I made this tonight with Jasmine rice, and it was really good. The only thing is that you have to add about 1/2 a cup extra broth because the rice needs more liquid, and then you have to allow more time to cook. So basically, pay attention to the directions on the rice package if you're using something besides instant brown rice. Also, many other vegetables work well in this. If I don't have asparagus, I often just use more peas and add them near the end, but I've also used frozen broccoli and cauliflower, etc. This is so easy and so satisfying! Even better, all the ingredients are relatively inexpensive.
1 med. onion, diced
1/4 tsp salt
2 c instant brown rice
4 cloves garlic, chopped
2 1/2 c vegetable broth
1 lb asparagus, cut into pieces
1 c frozen peas
4 oz Neufchatel cheese (also labeled light cream cheese)
1/2 c grated Parmesan or Asiago cheese
Heat oil in a large pan over medium heat. Add onion and salt and cook for 4-6 minutes or until the onion is soft and beginning to brown. Add rice and garlic and cook for 30 seconds to 1 minute.
Add the broth, bring to a boil, reduce to a simmer and cook for 5 minutes. Put the asparagus on top of the rice and simmer until crisp, or about 5 minutes. Add the peas and cream cheese, stir. Simmer and cook until the asparagus is tender, or about 5 more minutes. Stir in the Parmesan/Asiago.
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I made this tonight with Jasmine rice, and it was really good. The only thing is that you have to add about 1/2 a cup extra broth because the rice needs more liquid, and then you have to allow more time to cook. So basically, pay attention to the directions on the rice package if you're using something besides instant brown rice. Also, many other vegetables work well in this. If I don't have asparagus, I often just use more peas and add them near the end, but I've also used frozen broccoli and cauliflower, etc. This is so easy and so satisfying! Even better, all the ingredients are relatively inexpensive.
Friday, February 27, 2009
Chocolate Chip Blondies
This recipe definitely came off of the bag of Hershey's mini chocolate chips. I like it, though, because it has a nice carmely, brown sugar flavor and it doesn't use shortening or margarine. Also, I've used regular and mini chocolate chips, and the mini ones are definitely more fun in this recipe for some reason.
2 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c (1 1/2 sticks) butter, softened
1 1/2 c packed light brown sugar
2 eggs
2 T milk
1 tsp vanilla
2 c chocolate chips
Heat oven to 350. Stir together flour, baking soda, and salt. Beat butter and brown sugar in large bowl until light and fluffy. Add eggs, milk, and vanilla; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Spread into 13x9x2-inch pan (greased). Bake 30-35 minutes or until lightly browned. Cool in pan, cut into bars. Makes about 3 dozen bars.
Now that I've put up most of my favorite recipes, I think I'll call it quits for the day.
2 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c (1 1/2 sticks) butter, softened
1 1/2 c packed light brown sugar
2 eggs
2 T milk
1 tsp vanilla
2 c chocolate chips
Heat oven to 350. Stir together flour, baking soda, and salt. Beat butter and brown sugar in large bowl until light and fluffy. Add eggs, milk, and vanilla; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Spread into 13x9x2-inch pan (greased). Bake 30-35 minutes or until lightly browned. Cool in pan, cut into bars. Makes about 3 dozen bars.
Now that I've put up most of my favorite recipes, I think I'll call it quits for the day.
Fast Cinnamon Rolls
I love this recipe because you don't have to wait for the dough to rise. Yeast is used, however, to give it that yeasty bread flavor. I made these last night, and it took be about 35 minutes, start to finish. I'll give the recipes for two different glazes that I've used, since each one is pretty different.
3/4 c lowfat milk (or soymilk)
2 tsp yeast
1 1/2 c flour
1/2 c whole wheat flour (use regular flour if you want a less "healthy" tasting version)
1/4 c sugar
1 T baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
4 T (1/2 stick) unsalted butter (cut in pieces)
1/4 c brown sugar
Preheat oven to 425. Heat milk in saucepan over medium heat until warm. Remove from heat, sprinkle with yeast, set aside. Combine flours, sugar, baking powder, 1/2 tsp cinnamon, and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6 rectangle. Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough and press in lightly with palms. Gently roll dough lengthwise into log. Cut log into 16 3/4 in-thick slices. Place slices on a baking sheet or in a round cake pan. Bake 15-18 minutes or until rolls begin to brown.
Lemon Glaze:
Mix together 1 1/2 c powdered sugar and 3 T lemon juice. Will be very thick.
Brown Sugar Glaze:
Melt 3 T butter and 1 1/2 c brown sugar in the microwave. Add more brown sugar if it is too liquid. Add vanilla and cinnamon to taste. (These amounts are totally approximate. I just mix all the ingredients together until it looks right)
The lemon glaze is my favorite, although I suggest telling people that it's lemon before they eat it. People apparently don't like being surprised with non-traditional cinnamon rolls... The brown sugar glaze is much butterier and richer, and will definitely please those who like their cinnamon rolls more traditional. Also, this recipe is remarkably low in fat and calories. I usually don't tell people that, though...
149 calories, 2 g protein, 3 g fat, 29 g carbs, 18 g sugar per roll
3/4 c lowfat milk (or soymilk)
2 tsp yeast
1 1/2 c flour
1/2 c whole wheat flour (use regular flour if you want a less "healthy" tasting version)
1/4 c sugar
1 T baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
4 T (1/2 stick) unsalted butter (cut in pieces)
1/4 c brown sugar
Preheat oven to 425. Heat milk in saucepan over medium heat until warm. Remove from heat, sprinkle with yeast, set aside. Combine flours, sugar, baking powder, 1/2 tsp cinnamon, and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6 rectangle. Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough and press in lightly with palms. Gently roll dough lengthwise into log. Cut log into 16 3/4 in-thick slices. Place slices on a baking sheet or in a round cake pan. Bake 15-18 minutes or until rolls begin to brown.
Lemon Glaze:
Mix together 1 1/2 c powdered sugar and 3 T lemon juice. Will be very thick.
Brown Sugar Glaze:
Melt 3 T butter and 1 1/2 c brown sugar in the microwave. Add more brown sugar if it is too liquid. Add vanilla and cinnamon to taste. (These amounts are totally approximate. I just mix all the ingredients together until it looks right)
The lemon glaze is my favorite, although I suggest telling people that it's lemon before they eat it. People apparently don't like being surprised with non-traditional cinnamon rolls... The brown sugar glaze is much butterier and richer, and will definitely please those who like their cinnamon rolls more traditional. Also, this recipe is remarkably low in fat and calories. I usually don't tell people that, though...
149 calories, 2 g protein, 3 g fat, 29 g carbs, 18 g sugar per roll
African Chickpea and Spinach Stew
I got this recipe from Vegetarian Times magazine. This is a delicious and easy meal to make. Lately, I've been leaving out the spinach entirely because there hasn't been any that looked fresh enough in stores. I have to say that I almost prefer it without the spinach. If you do decide to leave it out, it becomes almost like a curry, and it could be good served with rice, though I haven't tried that yet.
2 tsp olive oil
1 medium onion, chopped (about 1 c)
1 clove garlic, chopped (about 1 tsp)
1/4 c smooth natural peanut butter (I've also used crunchy with no discernible difference)
2 c low-sodium vegetable broth (or chicken broth), divided
1 tsp paprika
1 tsp coriander
1/4 - 1/2 tsp cayenne pepper
1 can chickpeas, rinsed and drained
1 can diced tomatoes
2 oz. spinach, chopped (about 2 c)
Heat oil in large pot over medium heat. Add onion, saute 5 minutes until soft and golden. Add garlic, cook 2-3 minutes more until browned. Blend peanut butter and 1/2 c broth in food processor to make a smooth paste. Blend in remaining broth. Add paprika, coriander, and cayenne to onion mix. Saute one minute, until fragrant. Stir in peanut butter mixture, chickpeas, and tomatoes. Simmer 5 minutes. Season with salt and pepper. Add spinach just before serving.
257 calories, 13 g fat, 9 g fiber, 11 g protein per serving. Serves 4.
2 tsp olive oil
1 medium onion, chopped (about 1 c)
1 clove garlic, chopped (about 1 tsp)
1/4 c smooth natural peanut butter (I've also used crunchy with no discernible difference)
2 c low-sodium vegetable broth (or chicken broth), divided
1 tsp paprika
1 tsp coriander
1/4 - 1/2 tsp cayenne pepper
1 can chickpeas, rinsed and drained
1 can diced tomatoes
2 oz. spinach, chopped (about 2 c)
Heat oil in large pot over medium heat. Add onion, saute 5 minutes until soft and golden. Add garlic, cook 2-3 minutes more until browned. Blend peanut butter and 1/2 c broth in food processor to make a smooth paste. Blend in remaining broth. Add paprika, coriander, and cayenne to onion mix. Saute one minute, until fragrant. Stir in peanut butter mixture, chickpeas, and tomatoes. Simmer 5 minutes. Season with salt and pepper. Add spinach just before serving.
257 calories, 13 g fat, 9 g fiber, 11 g protein per serving. Serves 4.
Guacamole
I made this for a Super Bowl party a few weeks ago, and people loved it. I had never made guacamole before, but this recipe was awesome. I did substitute some asian chili sauce for the serrano chiles because that is what I had on hand, but it served the same purpose. I also omitted the tomatoes.
2 ripe avocados
1/2 red onion, minced
1-2 serrano chiles, stems and seeds removed, minced
2 T cilantro
1 T lemon or lime juice (I used fresh limes, which was wonderful)
1/2 tsp coarse salt
black pepper
1/2 tomato, chopped
Mash avocado in bowl. Add onion, cilantro, lime juice, salt, and pepper. Mash more. Add chili pepper to taste. Add tomatoes just before serving.
2 ripe avocados
1/2 red onion, minced
1-2 serrano chiles, stems and seeds removed, minced
2 T cilantro
1 T lemon or lime juice (I used fresh limes, which was wonderful)
1/2 tsp coarse salt
black pepper
1/2 tomato, chopped
Mash avocado in bowl. Add onion, cilantro, lime juice, salt, and pepper. Mash more. Add chili pepper to taste. Add tomatoes just before serving.
Hummus bi Tahini
This is a wonderful and simple recipe for hummus. I make it all the time, and it only takes about 5 minutes. Hummus is a great snack, and people always think it's amazing that you made it from scratch. Just as a note, I usually make half of this recipe, since one can of chickpeas = about 2 cups.
4 c drained canned chickpeas
1 clove garlic (I like to use roasted garlic - it's less bitter)
salt
1/2 c tahini (you can find this at many grocery stores and definitely in an import or specialty foods store)
1/4 c lemon juice
3 T olive oil
Rinse chickpeas, put in food processor with 1/4 c water and puree. Add tahini, lemon juice, salt, and garlic. Process again for a few minutes. Add olive oil and mix until smooth. Garnish with a dash of paprika or chopped parsley.
Here are a few good accompaniments for hummus:
- Triscuits
- Wasa light rye crispbread (I love this stuff)
- Baby carrots
- Pita bread
It's also delicious as a sandwich spread.
4 c drained canned chickpeas
1 clove garlic (I like to use roasted garlic - it's less bitter)
salt
1/2 c tahini (you can find this at many grocery stores and definitely in an import or specialty foods store)
1/4 c lemon juice
3 T olive oil
Rinse chickpeas, put in food processor with 1/4 c water and puree. Add tahini, lemon juice, salt, and garlic. Process again for a few minutes. Add olive oil and mix until smooth. Garnish with a dash of paprika or chopped parsley.
Here are a few good accompaniments for hummus:
- Triscuits
- Wasa light rye crispbread (I love this stuff)
- Baby carrots
- Pita bread
It's also delicious as a sandwich spread.
New York Times Chocolate Chip Cookies
I love this article. I've been meaning to try some of their advice, especially about refrigerating the dough overnight, but I haven't done it yet. If I do, I'll report on how the cookies turn out!
Quest for the Perfect Chocolate Chip Cookie
Quest for the Perfect Chocolate Chip Cookie
Double Chocolate Cookies
These have been a real hit in my house lately, and I love the fact that this recipe turns out the right consistency even at high altitude without using shortening.
1 c butter
1 1/2 c white sugar
2 eggs
2 tsp vanilla
2 c flour
2/3 c cocoa
3/4 tsp baking soda
1/4 tsp salt
2 c chocolate chips
Preheat the oven to 350. Beat butter, sugar, eggs, and vanilla until light and fluffy. Combine flour, cocoa, baking soda, and salt in a separate bowl; stir into butter mixture until well-blended. Mix in the chocolate chips. Drop onto a greased cookie sheet by teaspoonfuls and bake 8-10 minutes.
Since these are already dark in color, I have a hard time knowing when they're done. I recommend taking them out when they still look a bit too soft, or after about 8 minutes.
1 c butter
1 1/2 c white sugar
2 eggs
2 tsp vanilla
2 c flour
2/3 c cocoa
3/4 tsp baking soda
1/4 tsp salt
2 c chocolate chips
Preheat the oven to 350. Beat butter, sugar, eggs, and vanilla until light and fluffy. Combine flour, cocoa, baking soda, and salt in a separate bowl; stir into butter mixture until well-blended. Mix in the chocolate chips. Drop onto a greased cookie sheet by teaspoonfuls and bake 8-10 minutes.
Since these are already dark in color, I have a hard time knowing when they're done. I recommend taking them out when they still look a bit too soft, or after about 8 minutes.
Chickpea Curry
I wanted to make a quick curry the other day, and so I threw one together with ingredients I had on hand. This recipe is almost impossible to ruin, so experiment with different combinations of spices!
2 cans chickpeas, rinsed and drained
1 can light coconut milk
1 can petite diced tomatoes
coriander
cumin
cilantro
1/2 tsp. turmeric (a little goes a long way... trust me)
asian chili paste (or hot sauce like sriracha)
roasted garlic
Put all ingredients together in a saucepan and simmer until it reaches the desired consistency. Serve over rice (I like it with a wild rice blend).
This is a seriously easy dinner that definitely impressed my roommates.
2 cans chickpeas, rinsed and drained
1 can light coconut milk
1 can petite diced tomatoes
coriander
cumin
cilantro
1/2 tsp. turmeric (a little goes a long way... trust me)
asian chili paste (or hot sauce like sriracha)
roasted garlic
Put all ingredients together in a saucepan and simmer until it reaches the desired consistency. Serve over rice (I like it with a wild rice blend).
This is a seriously easy dinner that definitely impressed my roommates.
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