Monthly Archives: May 2012

Soynut Brittle

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Place one cup plain soynuts (can be found in your local health food store) in a heavy bottomed saute pan.

Add 1/3 cup honey, 1/2 tsp sea salt, 1/2 tsp roasted Saigon cinnamon, 1/4 tsp nutmeg,1/4 tsp ginger and 1/8 tsp ground cloves.  Cook over medium heat for 4-5 minutes, stirring constantly.  Keep a very close eye on the color as it is very easy to over cook and burn…also keep your nose working as it will let you know how your brittle is doing.

 

Once brittle is cook pour onto lightly oiled cookie sheet and let cool.

Cooling soynut brittle.

When your soynut brittle is cooled ENJOY!! (We sure did)

 

 

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Roxanne’s Take on the Black Bean Burger

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After reading at least 5 different black bean burger recipes I decided to try my luck at making my own version…and if I dare say so it turned out pretty darn good.

Roxanne’s Take on the Black Bean Burger

1 roasted poblano pepper

1 can black beans (drained and rinsed)

1/2 cup (raw) mung beans–cook as directed and add all once fully cooked

4 green onions

1 red bell pepper

2 large portabella mushrooms

1 1/2 tsp minced garlic (heaping)

1 1/2 tsp ground cumin

1/2 tsp paprika

Fresh cilantro (20 full sprigs or so)

Fresh ground black pepper to taste

1 1/2 tsp sea salt

1/2 tsp crushed red pepper

1/4 cup natural pine nuts

2 tbsp toasted wheat germ

1 1/2 cups quick oats

1 1/2 cups plain Panko

Take your 1/2 cup of mung beans, clean and rinse then cook until soft.  Roast your poblano pepper…we use a gas stove so I just roasted mine right over the flame until nicely charred, once it cooled I gently peeled off the thin layer of skin and took out all seeds.  Place poblano pepper, rinsed black beans, cooked mung beans, green onions, red bell pepper, portabella mushrooms, pine nuts and all seasonings & herbs in food processor and combine until smooth.  Pour mixture into a mixing bowl and add wheat germ, oats and Panko.  Once combined together cover with seran wrap and place in refrigerator for half an hour or longer (technically you do not need to do this).  Patty mixture out into the size burgers you prefer and cook over medium/high heat in a small amount of olive oil until heated through and crispy on the outside.  We prefer nice big burgers so recipe made 8 large burgers (well, we made 4 and then froze the other half of the recipe for a later date).

Photos From My Trip Up North

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Had the privelage of spending some time at one of my best friends homes in northern Minnesota so I had to take advantage of her beautiful flowers by taking some photographs.

 

 

Ricotta Cake

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Ricotta Cake

4 eggs (room temperature)

1 cup organic sugar

1 tsp vanilla

1/2 cup ricotta cheese

1/3 cup olive oil

1 tsp baking soda

1 tsp baking powder

1 cup unbleached white whole wheat flour

Beat eggs until they start thickening and become a very light yellow color.  Slowly add in sugar while continuing to beat, beat for a couple of minutes.  Add in vanilla and ricotta and continue to beat.  Add olive oil, baking powder and baking soda, continue to beat.  Slowly add in flour while continuing to beat.  I used a basic hand mixer to do all of this beating…if not my arms would be exhausted 🙂  Pre-heat oven to 350 degrees.  Pour cake batter into prepared baking pan (I used a 9×13).  Bake until toothpick comes out clean which will be right around 20 minutes or so.  Enjoy!!  If you are a frosting/topping person a little whip cream with some fresh berries on top of the cake would be wonderful!

Nutty Oatmeal Cookies

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Nutty Oatmeal Cookies

2 eggs

1/2 cup packed brown sugar

1/4 cup milled golden flax

2 tbsp wheat germ

3 tbsp olive oil

2 tbsp honey

1 1/2 tsp baking soda

1 tsp vanilla

1/4 cup chopped walnuts

3/4 cup quick oats

1/2 tsp nutmeg

1/2 tsp roasted Saigon cinnamon

1 tbsp raw/plain sesame seeds

1 cup unbleached white whole wheat flour

Pre-heat oven to 350 degrees.  Combine all ingredients and drop by spoonful onto lightly greased cookie sheet.  Bake at 350 degrees for 7-8 minutes.  Recipe makes 2 dozen cookies.

Nutrition Facts
Serving Size 22 g
Amount Per Serving
Calories

84
Calories from Fat

33
% Daily Value*
Total Fat

3.6g
6%
TransFat

0.0g
Cholesterol

14mg
5%
Sodium

86mg
4%
Total Carbohydrates

11.1g
4%
Dietary Fiber

1.0g
4%
Sugars

4.5g
Protein

2.2g
Vitamin A   0% Vitamin C 0%
Calcium 1% Iron 4%
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

Forbidden Rice Pudding

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3 eggs.

Add 1/4 cup olive oil and 1/2 cup honey.

Wisk well.

Add 1/4 cup ricotta cheese and 1/2 cup Silk.

Wisk well.

Add 1 tsp vanilla, 1/4 tsp ground allspice, 1/2 tsp nutmeg, 1 tsp roasted Saigon cinnamon and 1 tbsp cornstarch.

After mixing very well (making sure no lumps and all spices are combined in) add 2 cups cooked forbidden rice.

Lightly grease a 9×9 baking dish and place forbidden rice pudding mixture in it. Place baking dish in a larger baking pan.

Add warm water to the larger baking pan, making sure to not get any into your rice pudding mixture. Add enough water to go about half way up the outside of your rice pudding baking pan.

Bake at 325 degrees for about one hour. The top will be a beautiful golden brown when done.

Finished Forbidden Rice Pudding…fresh out of the oven and so hot that it steamed up my camera lens.

 

Forbidden Rice Pudding

3 eggs

1/4 cup olive oil

1/2 cup honey

1/4 cup ricotta

1/2 cup Silk

1 tsp vanilla

1/4 tsp ground allspice

1/2 tsp nutmeg

1 tsp roasted Saigon cinnamon

1 tbsp cornstarch

2 cups cooked forbidden rice

Mix all ingredients together well.  Pre-heat oven to 325 degrees.  Pour mixture into a lightly greased 9×9 baking dish.  Place baking dish with mixture into a larger baking pan and add warm water, about an inch to an inch and a half deep…be very careful not to get any water into your rice pudding mixture.  Baked at 325 degrees for about one hour.  ENJOY!!  Recipe makes about 9 servings…not the best for you, BUT much healthier than the rice puddings that are full of butter and cream 🙂

 

Nutrition Facts
Serving Size 103 g
Amount Per Serving
Calories

285
Calories from Fat

86
% Daily Value*
Total Fat

9.5g
15%
Saturated Fat

1.7g
8%
TransFat

0.0g
Cholesterol

57mg
19%
Sodium

37mg
2%
Total Carbohydrates

46.5g
16%
Dietary Fiber

2.3g
9%
Sugars

16.7g
Protein

7.1g
Vitamin A   3% Vitamin C 0%
Calcium 5% Iron 5%
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 

 

Not-Your-Usual Coffee Cake

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In December of last year I cut caffeine out of my daily routine…all caffeine.  Yes, this was torture and I do feel like a crazy person for doing it.  It only took about a week and I no longer missed the caffeine, but I sure did miss the coffee as it is a flavor that I have loved since childhood (nips were one of my favorite candies).  In my need to have the coffee flavor I so longed for I purchased some decaf instant coffee, not great but does the job (it does contain a tiny amount of caffeine, but considering that I have about a cup a week I still consider myself caffiene free).  With the instant coffee and the amount of time I spend experimenting with different recipes in the kitchen I decided that they needed to go hand in hand.  I have posted a couple of recipes that were cookies that had instant coffee in them, but last night cake was in the craving-zone, so here is the recipe I came up with…wasn’t 100% sure if I liked it when I tried the cake warm, but today when it was nice and cool the coffee flavor was fantastic and I LOVED it…hope you do too.

Not-Your-Usual Coffee Cake

2 eggs

1/3 cup ricotta cheese

3 tbsp olive oil

1/3 cup honey

1/4 cup organic sugar

3 tbsp instant coffee

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 tsp vanilla

3/4 cup unbleached white wheat flour

Combine in the order listed. Pre-heat oven to 350 degrees.  Place cake mixture in 9×9 prepared cake pan (I used a glass one).  Bake at 350 degrees for 22-24 minutes.  Cake is wonderful, moist and full of coffee flavor…makes me smile just thinking about it, plus makes me want to go and sneak another little piece 😉