These are absolutely delicious!
1 cup whole wheat flour
1/2 cup whole wheat pastry flour
1/2 cup wheat bran
handful of oats (maybe like 1/3 cup?)
1 1/2 t baking soda
1 t baking powder
pinch of salt
2 carrots, grated (if you have a food processor that grates, use it!)
1 apple, diced into very small pieces
1/2 cup raisins
1/3 cup pecans
1/2 t cinnamon
1 egg
1/2 cup honey
1/4 oil
1/2 cup applesauce
1/2 cup yogurt
combine, bake at 400 for 17 minutes, plus or minus.
Tuesday, March 31, 2009
Saturday, March 28, 2009
Garlic and Bean Soup
Start by sauteing 12 cloves garlic.
Add 10.5 cups water, 4 carrots, 6 stalks celery, 2 diced onions, and 2 cans of garbanzo beans. Cook until celery is done.
Add juice of 1 lemon, chopped cilantro. Blend well.
There were a few things that we'll do differently next time we make this soup. First off, we substituted 3 cups of stock for water because we had it lying around, which helped.
Better proportions would be 8 cups of water/stock, 5-6 carrots, 3 stalks celery, and two cans of beans. White beans might work better than garbanzos, really. And if you're in a rush, maybe do without the celery entirely, it takes forever to cook.
Add 10.5 cups water, 4 carrots, 6 stalks celery, 2 diced onions, and 2 cans of garbanzo beans. Cook until celery is done.
Add juice of 1 lemon, chopped cilantro. Blend well.
There were a few things that we'll do differently next time we make this soup. First off, we substituted 3 cups of stock for water because we had it lying around, which helped.
Better proportions would be 8 cups of water/stock, 5-6 carrots, 3 stalks celery, and two cans of beans. White beans might work better than garbanzos, really. And if you're in a rush, maybe do without the celery entirely, it takes forever to cook.
Wednesday, March 25, 2009
Spanish/Mexican Rice
In a skillet, brown 2 cups rice (we use brown basmati) along with 1 chopped onion and some garlic in olive oil.
Meanwhile bring 4 cups chicken broth to boil. Add 1 cup diced tomatoes (canned is fine) and a pinch of oregano. Add the rice, simmer covered until rice is done.
Stir in some cilantro leaves and fresh lime juice.
Meanwhile bring 4 cups chicken broth to boil. Add 1 cup diced tomatoes (canned is fine) and a pinch of oregano. Add the rice, simmer covered until rice is done.
Stir in some cilantro leaves and fresh lime juice.
Cardamom Cake
1 3/4 cup whole wheat pastry
1/2 t salt
1 t baking soda
cinnamon, cloves, ginger, and lots of cardamom (preferably freshly ground)
1 1/2 cup applesauce (I only had 1/2 cup so I substituted 3/4 cup yogurt and 1/4 cup canola oil)
1 cup sugar
1 egg
Put in 9x9 pan, sprinkle with cardamom cinnamon sugar (combine cardamom, cinnamon, and sugar in a spice shaker) and bake at 350 for 30 minutes
1/2 t salt
1 t baking soda
cinnamon, cloves, ginger, and lots of cardamom (preferably freshly ground)
1 1/2 cup applesauce (I only had 1/2 cup so I substituted 3/4 cup yogurt and 1/4 cup canola oil)
1 cup sugar
1 egg
Put in 9x9 pan, sprinkle with cardamom cinnamon sugar (combine cardamom, cinnamon, and sugar in a spice shaker) and bake at 350 for 30 minutes
Friday, March 20, 2009
Spicy Molasses Raisin Muffins
1/4 cup oil
1/2 cup dark molasses (can substitute a little honey to make it sweater)
1+ cup applesauce
1 1/2 cup whole wheat flour
1/2 t baking soda
1 1/2 t baking powder
1/2 t salt
1/2 t cinnamon
1/2 t cardamom
pinch of cloves
3/4 cup raisins
Bake at 375 for 18-20 minutes.
1/2 cup dark molasses (can substitute a little honey to make it sweater)
1+ cup applesauce
1 1/2 cup whole wheat flour
1/2 t baking soda
1 1/2 t baking powder
1/2 t salt
1/2 t cinnamon
1/2 t cardamom
pinch of cloves
3/4 cup raisins
Bake at 375 for 18-20 minutes.
Wednesday, March 18, 2009
Harvard Granola
4 cups whole oats
1 cup sliced or slivered almonds
1 cup pecan pieces
1 cup walnut pieces
2 T brown sugar
Mix dry, then add a few splashes of olive oil (optional), 1/2 cup of honey/maple syrup diluted with 1/2 cup of water.
Place on a baking sheet and toast at 300 for 10 minutes. Stir around and toast another 10 or more minutes.
Add dried fruit once it cools.
For a crispier granola, cook at 350 for 10-12 minutes, stir, and another 10.
1 cup sliced or slivered almonds
1 cup pecan pieces
1 cup walnut pieces
2 T brown sugar
Mix dry, then add a few splashes of olive oil (optional), 1/2 cup of honey/maple syrup diluted with 1/2 cup of water.
Place on a baking sheet and toast at 300 for 10 minutes. Stir around and toast another 10 or more minutes.
Add dried fruit once it cools.
For a crispier granola, cook at 350 for 10-12 minutes, stir, and another 10.
Chicken Cacciatore
For this recipe you need a good sauce. Check out the Petrocelli Pasta Sauce or Caitlyn's lasagna sauce in this blog if you need inspiration. Or for you Norfolk folks, La Bella in Ghent sells a fantastic homemade tomato sauce!
Preheat oven to 375. Make a wet spice sauce with a little water, lots of basil, oregano, salt, pepper, crushed fennel, and garlic. Heat up some olive oil in a skillet on high heat. When it is good and hot, quickly brown 3-4 chicken breasts (whole, don't chop) then remove to a plate. Then quickly brown 2 zucchinis sliced and 1 onion sliced. In an 9x13 pan (a little smaller is fine), pour half your sauce on the bottom, place your veggies and chicken on next, pour over your wet spices, and then top with the rest of your sauce. Cover the pan and bake for 30-40 minutes. While it is still hot, lay some parmesan slices on top for melty cheese goodness.
Preheat oven to 375. Make a wet spice sauce with a little water, lots of basil, oregano, salt, pepper, crushed fennel, and garlic. Heat up some olive oil in a skillet on high heat. When it is good and hot, quickly brown 3-4 chicken breasts (whole, don't chop) then remove to a plate. Then quickly brown 2 zucchinis sliced and 1 onion sliced. In an 9x13 pan (a little smaller is fine), pour half your sauce on the bottom, place your veggies and chicken on next, pour over your wet spices, and then top with the rest of your sauce. Cover the pan and bake for 30-40 minutes. While it is still hot, lay some parmesan slices on top for melty cheese goodness.
Irish Soda Bread
3 cups whole grain pastry flour (or 2 cups whole grain pastry and 1 cup all purpose)
1 tsp salt
1 1/2 t powder
1 t soda
1-2 T sugar
1 T orange zest
1/2 cup currants soaked in 3 T water
1 stick butter at room temp
1 1/2 cup buttermilk
Mix dry, cut in butter, add currants and zest. Add buttermilk--start with 1 cup and then add more until a kneedable dough is formed. Kneed and then form into a circular loaf. Butter a souffle pan, Cut a cross into the top of the loaf, brush with buttermilk and sprinkle with sugar. Put in the souffle pan. Bake at 250 for 34-45 min (turn down to 325 if it starts to brown)
1 tsp salt
1 1/2 t powder
1 t soda
1-2 T sugar
1 T orange zest
1/2 cup currants soaked in 3 T water
1 stick butter at room temp
1 1/2 cup buttermilk
Mix dry, cut in butter, add currants and zest. Add buttermilk--start with 1 cup and then add more until a kneedable dough is formed. Kneed and then form into a circular loaf. Butter a souffle pan, Cut a cross into the top of the loaf, brush with buttermilk and sprinkle with sugar. Put in the souffle pan. Bake at 250 for 34-45 min (turn down to 325 if it starts to brown)
Sunday, March 15, 2009
Caitlyn's Lasagna
Lasagna
Preheat oven to 375 degrees
Spaghetti Sauce
No-boil lasagna noodles (Barilla)
Ricotta cheese (16 oz. container)---low fat ok but full fat richer
Part-Skim Mozzarella (8 oz., about 3 cups grated)--or shredded gouda and jarlsberg, see note below
Parmesan cheese (1/4 cup, plus more for top of lasagna)
1 egg
Frozen chopped spinach (2 boxes), thawed and squeezed dry
1/8-1/4 t. Nutmeg
Pepper
Combine the ricotta cheese, spinach, nutmeg, pepper, ¼ cup parmesan cheese, and egg. Then I follow the assembly directions on the back of the pasta box! 1 cup sauce, noodles, ricotta mixture ( I just try to divide it up into three or four portions), 1 cup mozzarella, and repeat. I end with a layer of sauce, and sprinkle parmesan cheese on the top. Cover the lasagna with foil and bake for about 50 minutes, and then another 5 to 10 to let the cheese brown.
I discovered that full fat ricotta cheese tastes better (kind of goes without saying), so I just go a little light on the mozzarella to make up for it. A 9x13 pan or something a bit smaller is fine too. Depending on the depth of the pan, you will either get 3 or 4 layers, keeping in mind the noodles will expand.
Note: January 2014, I just made this lasagna and as I was assembling it I realized I was out of shredded mozzarella. I quickly grated up the cheeses that I did have, which were gouda and jarlsberg and used that instead. I also doubled the spinach and used low fat ricotta. The result was spectacular!!
Easy Spaghetti Sauce
1-2 cloves of garlic, minced
1 onion, chopped
1 T. dried basil
¼ t. dried oregano
1 (big) can crushed tomatoes
1 small can tomato paste
1 medium can diced tomatoes
1 small can chopped mushrooms (optional)
olive oil, enough to cover the bottom of the pan
Saute onion and garlic in olive oil until the onion is translucent, a bit of browning is ok. I add a little bit of salt, depending on whether the tomatoes are low-sodium or not. Add the herbs and a bit of ground pepper, or a pinch of crushed red pepper if you want a bit of spiciness. Add the tomatoes and tomato paste, and mushrooms, if using. Stir all ingredients together, bring to a boil, reduce heat to low, and let simmer for an hour or 45 minutes, stirring occasionally.
If you have access to fresh herbs, a little tarragon is nice in this. This recipe has a lot of tomato paste, but it helps give it a more concentrated flavor, like it was on the stove all day.
This will make enough for lasagna, with some left over pasta or whatever.
Preheat oven to 375 degrees
Spaghetti Sauce
No-boil lasagna noodles (Barilla)
Ricotta cheese (16 oz. container)---low fat ok but full fat richer
Part-Skim Mozzarella (8 oz., about 3 cups grated)--or shredded gouda and jarlsberg, see note below
Parmesan cheese (1/4 cup, plus more for top of lasagna)
1 egg
Frozen chopped spinach (2 boxes), thawed and squeezed dry
1/8-1/4 t. Nutmeg
Pepper
Combine the ricotta cheese, spinach, nutmeg, pepper, ¼ cup parmesan cheese, and egg. Then I follow the assembly directions on the back of the pasta box! 1 cup sauce, noodles, ricotta mixture ( I just try to divide it up into three or four portions), 1 cup mozzarella, and repeat. I end with a layer of sauce, and sprinkle parmesan cheese on the top. Cover the lasagna with foil and bake for about 50 minutes, and then another 5 to 10 to let the cheese brown.
I discovered that full fat ricotta cheese tastes better (kind of goes without saying), so I just go a little light on the mozzarella to make up for it. A 9x13 pan or something a bit smaller is fine too. Depending on the depth of the pan, you will either get 3 or 4 layers, keeping in mind the noodles will expand.
Note: January 2014, I just made this lasagna and as I was assembling it I realized I was out of shredded mozzarella. I quickly grated up the cheeses that I did have, which were gouda and jarlsberg and used that instead. I also doubled the spinach and used low fat ricotta. The result was spectacular!!
Easy Spaghetti Sauce
1-2 cloves of garlic, minced
1 onion, chopped
1 T. dried basil
¼ t. dried oregano
1 (big) can crushed tomatoes
1 small can tomato paste
1 medium can diced tomatoes
1 small can chopped mushrooms (optional)
olive oil, enough to cover the bottom of the pan
Saute onion and garlic in olive oil until the onion is translucent, a bit of browning is ok. I add a little bit of salt, depending on whether the tomatoes are low-sodium or not. Add the herbs and a bit of ground pepper, or a pinch of crushed red pepper if you want a bit of spiciness. Add the tomatoes and tomato paste, and mushrooms, if using. Stir all ingredients together, bring to a boil, reduce heat to low, and let simmer for an hour or 45 minutes, stirring occasionally.
If you have access to fresh herbs, a little tarragon is nice in this. This recipe has a lot of tomato paste, but it helps give it a more concentrated flavor, like it was on the stove all day.
This will make enough for lasagna, with some left over pasta or whatever.
Spaghetti Squash Salad
Cut squash in half, remove seeds. Boil halves until just tender, about 15 minutes
Meanwhile combine 3 tbsp oil, 2 tbsp lime juice, 2 tbsp orange juice, 1 tbsp lemon juice, ½ tsp lime zest
Toast 1 cup almond flakes
When squash is cool, scrape out strands qith fork, toss and pat dry. Add 1 grated carrot, almonds, 3 scallions chopped, 2 tbsp cilantro, 2 tbsp fresh mint. Toss, pour dressing over.
Meanwhile combine 3 tbsp oil, 2 tbsp lime juice, 2 tbsp orange juice, 1 tbsp lemon juice, ½ tsp lime zest
Toast 1 cup almond flakes
When squash is cool, scrape out strands qith fork, toss and pat dry. Add 1 grated carrot, almonds, 3 scallions chopped, 2 tbsp cilantro, 2 tbsp fresh mint. Toss, pour dressing over.
Moroccan Stew
In a big pot, saute sliced jalapeno, onion, garlic, fresh grated ginger, 1 lb diced chicken breast.
Add a big can of diced tomatoes with the juice, some chili, nutmeg, Clove, Coriander, Cumin,
Cinnamon, 3 Carrots chopped, Zucchini diced, a diced bell pepper, chopped Figs and dried apricots
Pour in enough chicken or veggie stock to cover. After 5 minutes, add 1 can of drained chickpeas. Cook until chicken is done.
Serve over cous cous, topped with slivered almonds and fresh mint.
Add a big can of diced tomatoes with the juice, some chili, nutmeg, Clove, Coriander, Cumin,
Cinnamon, 3 Carrots chopped, Zucchini diced, a diced bell pepper, chopped Figs and dried apricots
Pour in enough chicken or veggie stock to cover. After 5 minutes, add 1 can of drained chickpeas. Cook until chicken is done.
Serve over cous cous, topped with slivered almonds and fresh mint.
Lentils with Spinach
Cook a cup of chana dal or yellow split peas in some salt water.
Meanwhile heat some oil, and toss in some black mustard seeds, toast for 2 minutes until they sputter and start to bounce. Add some garlic, onion, grated ginger, and chili. Saute 5 minutes more. Throw in a package of frozen spinach or a lot of fresh spinach. Cook about 10 minutes until liquid is absorbed (if using frozen) or the spinach is cooked (if using fresh). Add coriander and garam masala. Stir in the dal and serve with naan bread or rice.
Meanwhile heat some oil, and toss in some black mustard seeds, toast for 2 minutes until they sputter and start to bounce. Add some garlic, onion, grated ginger, and chili. Saute 5 minutes more. Throw in a package of frozen spinach or a lot of fresh spinach. Cook about 10 minutes until liquid is absorbed (if using frozen) or the spinach is cooked (if using fresh). Add coriander and garam masala. Stir in the dal and serve with naan bread or rice.
Rainbow Chard with Beets, Raisins, and Pinenuts
Start with fresh rainbow chard and beets (ie from your garden or Whole Foods or a COOP). If you can get both golden and red beets, the dish is extra pretty.
Wash everything well! Cut off the leaves from the stems of the chard. If the beet greens are in good shape, use these along with the chard. Shred the leaves and chop up the stems (keep them separate).
Steam or boil the leaves until they are tender.
Boil or roast the beets until tender. Put immediately into cold water and rub the skins off. Cut into bite size pieces.
Saute the stems until they start to soften, then add the onion, garlic, raisins and some chopped up tomatoes. Add a jalepeno or some chili if desired. When the stems are tender, add the leaves and some lime juice.
Put the greens in a pretty dish (leave behind any liquid) and top with the beets, some more raisins, toasted pine nuts, and some goat cheese (optional).
Chicken Korma
Blend 1 onion for 1 minute. Add 2 T tomato paste, 1/2 cup cashew nuts, garam masala, garlic, chili, lemon, tumeric, salt, and 1 T yogurt. Blend
Heat oil in a pan, pour in onion mixture. Cook a couple minutes, add a handful of fresh cilantro, a small handful golden raisins and 1 lb of cubed chicken. Cover and simmer until chicken is done. Serve with rice.
Heat oil in a pan, pour in onion mixture. Cook a couple minutes, add a handful of fresh cilantro, a small handful golden raisins and 1 lb of cubed chicken. Cover and simmer until chicken is done. Serve with rice.
Raspberry Pie
8" Crust: Put 10 graham crackers in cuisinart. Blend to crumbs. Add 3 T oil and 3 T maple syrup, blend. Put in pie pan, prick with fork, bake at 350 for 10 minutes. Cool completely!
Puree 2 cups raspberries, add 1/2-1 cup sugar, 2T-1/4 cup corn starch, 1/8 t salt, 1/4-1/2 cup water, 2 T lemon, simmer for 1 minute
Scoop fresh berries into pan, spoon on puree, more berries, rest of the puree
Chill for 2-4 hours.
Puree 2 cups raspberries, add 1/2-1 cup sugar, 2T-1/4 cup corn starch, 1/8 t salt, 1/4-1/2 cup water, 2 T lemon, simmer for 1 minute
Scoop fresh berries into pan, spoon on puree, more berries, rest of the puree
Chill for 2-4 hours.
Cauliflower with Lentils
Fill a saucepan bigger than the cauliflower half full with water, bring to boil. Put the whole cauliflower in with the stem end down, and simmer for 10 minutes or until just tender. Strain and cut up
Cook 2 cups lentils
Saute up some garlic, onions, 5 tomatoes, bayleaf, and lots of olive oil and/or butter (it is tastier with butter and healthier with oil so I do oil here and butter with the cauliflower--see below). Add to lentils along with Indian spices and fresh grated ginger
Saute cauliflower pieces in butter (or oil) until browned. Add lentil/tomato mixture. Top with fresh cilantro and some lemon.
Cook 2 cups lentils
Saute up some garlic, onions, 5 tomatoes, bayleaf, and lots of olive oil and/or butter (it is tastier with butter and healthier with oil so I do oil here and butter with the cauliflower--see below). Add to lentils along with Indian spices and fresh grated ginger
Saute cauliflower pieces in butter (or oil) until browned. Add lentil/tomato mixture. Top with fresh cilantro and some lemon.
Thursday, March 5, 2009
Banana Bran muffins
Preheat to 375
1 egg (or 2 egg whites)
1/3 cup maple syrup or 1/2 cup brown sugar
3 bananas, mashed
1/3 cup oil or 1/4 cup oil and 1/4 cup flaxseed meal
1 tsp vanilla
1/2 cup raisins and/or walnuts
1/2 cup whole wheat pastry flour (or white flour)
1 cup whole wheat flour
1/2 cup wheat bran
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
opt: handful of chocolate chips
Sprinkle cinnamon sugar (or cinnamon/cardamom sugar) on the
top of each!! Makes 12 muffins. Bake 20-25
minutes. They are really healthy and absolutely
delicious. ENJOY!
Variation: For a lighter muffin, stick to the canola oil (no flax), use wheat germ instead of wheat bran, and use 1 cup of ww pastry and 1/2 cup of white whole wheat. Everything else is the same.
1 egg (or 2 egg whites)
1/3 cup maple syrup or 1/2 cup brown sugar
3 bananas, mashed
1/3 cup oil or 1/4 cup oil and 1/4 cup flaxseed meal
1 tsp vanilla
1/2 cup raisins and/or walnuts
1/2 cup whole wheat pastry flour (or white flour)
1 cup whole wheat flour
1/2 cup wheat bran
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
opt: handful of chocolate chips
Sprinkle cinnamon sugar (or cinnamon/cardamom sugar) on the
top of each!! Makes 12 muffins. Bake 20-25
minutes. They are really healthy and absolutely
delicious. ENJOY!
Variation: For a lighter muffin, stick to the canola oil (no flax), use wheat germ instead of wheat bran, and use 1 cup of ww pastry and 1/2 cup of white whole wheat. Everything else is the same.
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