Category Archives: recipes

A Hint of Amish

Posted on by

3

Tonight I was feeling a little bit Amish. Didn’t wanna watch TV. No attention span for my kindle. Still hot and cold with facebook.

So.

I channeled my inner Amish and made homemade granola bars. Without a recipe.

I am my own hero, really.

I don’t like using recipes when I cook because it allows more flexibility for failure. Not that I want to fail, but if you follow a recipe exactly and it tastes terrible, you have no excuse. At least with my rogue methods I can be pleasantly surprised with any hint of success.

I pureed three small apples in the food processor and added some TJs blueberry muesli, Quaker quick oats, vanilla, honey, cinnamon, sugar, and vanilla protein powder. I used a tiny bit of corn oil (would’ve used more but full disclosure – it was expired and frightened me a little). I measured none of this (nervous chuckle).

I mixed it all up (does anyone really blend wet and dry ingredients separately?) and baked them on a greased cookie sheet for 15 minutes at 325.

The result was delicious. A slightly chewy, apple-flavored treat. Not too sweet and not too shabby. And, based on my imaginary calculations, they’re pretty healthy.

Now to make noodles and raise a barn…

About these ads

Happy Hanukkah

Posted on by

0

Ingredients

  • 2 cups peeled and shredded potatoes
  • 1 tablespoon grated onion
  • 3 eggs, beaten
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 cup oil for frying

Directions

  1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn, and brown on the other. Let drain on paper towels and serve hot

eggplant zucchini parmesan

Posted on by

0

I love pasta. But it has carbs. And apparently these so-called carbs are bad for us? I scoff.

To make this carb-less wonder, I sliced an eggplant and a zucchini and tossed them in olive oil, then dunked them into a mixture of cornstarch, Parmesan cheese and bread crumbs. I cooked them on a greased cookie sheet for 18 minutes at 425, then layered a casserole dish with marinara sauce, veggies and cheese (lather, rinse and repeat)…then baked it for 10 minutes at 400.

sangria-jungle-punch-aid

Posted on by

0

It’s 118 degrees. We’re all broke from our electric bills and constantly dehydrated. The only way to survive is in a swimming pool.

The solution? Cheap summer beverages complete with vitamins and antioxidants, enjoyed poolside.

Recipe:

Fresh fruit (apples, strawberries, watermelon, oranges, mango)
Hawaiian Punch
Red Kool Aid Powder
Diet 7Up
Cherry Lemonade Vodka
Strawberry Vodka

Method:

Combine all ingredients and let this sit overnight.

Add ice and a pool party and enjoy.


You’re welcome.

healthyish carrot cake cupcakes

Posted on by

0

Katie asked me to make a quasi healthy dessert for Jaida’s first birthday. Healthy dessert is an oxymoron, but I tried.

This was one of the first times I completely made up a recipe. From what I remember it went as follows:

Mix 2 cups of flour, tsp of baking soda, tsp of baking powder, 1 cup of sugar, and a sprinkling of cinnamon and nutmeg.

Stir in 3 eggs, a few handfuls of food-processed carrots, dash of vanilla and 1/2 cup of cinnamon apple sauce.

I used my magical Kitchen Aid mixer to blend this up, then I filled lined muffin tins 2/3 of the way and baked at 350 for just under 20 minutes. I also made some mini versions in a mini muffin tin, sprayed with Pam.

Icing = never healthy. I won’t cave!

I blended about 6 oz of cream cheese with a spoonful of vanilla, 1/4 stick butter and a half cup of powdered sugar.

The results?

I think Jaida was a fan…

Baking for babies is pretty much the best.

Chocolate Chip Peanut Butter Banana Cookies

Posted on by

2

Purchase bananas. Neglect to eat bananas. Watch bananas turn brown on the counter. Feel guilty. Repeat.

I love them – but can’t seem to eat them fast enough. But that’s ok. Because mushy bananas can return as delicious cookies in another life.


Chocolate Chip Peanut Butter Banana Cookies

recipe adapted from Siriously Delicious

1 stick unsalted butter, softened
3 ripe bananas, mashed
1/2 cup crunchy peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
2 tsp vanilla
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 cup chocolate chips
Sugar and cinnamon, for dusting

Preheat oven to 350 degrees. Combine wet ingredients. Combine dry ingredients. Slowly add dry to wet. Mix ‘er.

Grease cookie sheets and drop dough in big spoonfuls, and bake for 10 minutes.