January 28, 2010

Creamy Broccoli Pasta


what do you make for your husband to eat when a: there is half used quart of whole milk left in the frig. b: you went crazy with the on-sale broccoli (that your overly active tummy wont even let you eat) and c: you are going across the country for the next 4 days which will leave all of this to rot away while you are gone? why whole wheat pasta adorned w/ creamy broccoli sauce of-course! I love this because its creamy, but not fatty, has a good deal of veggies, whole grains and protein from the pasta. its a great weekday meal too. this is a loose recipe since i really just threw everything together, but i think you can figure it out.


8 oz penne pasta (whole wheat or as you please)
1 tbs butter
2 tsp flour
1 1/2c whole milk
salt and pepper
pinch fresh ground nutmeg
3/4c parm. reggiano cheese, freshly grated
steamed broccoli florets from 2-3 heads

*finely chop the broccoli, set aside
*melt butter in large skillet over medium hugh heat
*stir in flour, stir constantly for a few minutes
*slowly pour in milk stirring constantly
* add nutmeg and season with salt and pepper to taste
*cook stirring until the milk begins to thicken, take off heat
*meanwhile cook pasta to al dente
*when pasta is done combine with the milk sauce, parm and reserved broccoli - toss to combine

January 24, 2010

Multigrain Maple Pecan Muffins










this will be short since i have a ferocious headache and i am procrastinating my duty to pack. i'm heading back home to the great state of Louisiana to warm up a bit, see my best friend & hang with my rents. oh and to score a few soft shell crab poboys, frog legs and bloody marys. all of which can only (properly) be found in that hot and sticky state. stay tuned for pictures of my culinary adventures.
but to these muffins - they rock, basically fat free, full of whole grains & sweetened with pure maple syrup. perfect for breakfast or when made into a minis as a snack.

MULTIGRAIN MAPLE PECAN MUFFINS

1/4c buckwheat flour
1/4c AP flour
1/4c wheat bran
1/4c rolled oats
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 tsp fresh grated ginger root
3/4 tsp baking powder
1/4 tsp baking soda
1 egg
1/2c dark maple syrup (pure!)
1/2c buttermilk
1 tsp vanilla
1/4c plain yogurt
1/2c chopped pecans

*preheat oven to 350F, line your muffin pan
*sift together all the dry ingredients
*in separate bowl lightly beat the egg, then add in buttermilk, vanilla, yogurt and ginger
*stir the wet into the dry until just combined
*fold in the pecans
*pour into prepared pan, sprinkle with some extra oats and nuts
*cook 20 - 25 minutes until toothpick is clean



January 23, 2010

Black Bean Brownies (GF)


like i mentioned earlier, josh inadvertently put beans on my brain. and well chocolate - that is always on my brain, its more like a part of my brain. as i was perusing the online food blogosphere i stumbled upon this idea of brownies made out of beans. i've heard of baking with beans before, but never just beans. the more i read (with elation) the more it all made sense. the natural depth of the beans and the darkness of the chocolate was genius! there are varying recipes floating around one i found that was sweetened only with bananas which i will be testing out soon and some that called for tons of butter (which to me is a bit of cop-out; anything tastes great with tons of butter and sugar). so i found one that was healthy enough for my standards and adapted it to be a little more freindly with coconut oil and espresso powder.
the result? amazing. amazing. amazing. we polished them off easily and with zero quilt. try them i promise you'll be happy and all the more healthy!

BLACK BEAN BROWNIES

1 1/2c freshly cooked black beans (from dried)
3 eggs
3 tbs coconut oil (melted if needed)
3/4c evaporated cain juice
1/2c cocoa powder
1 tsp vanilla
1 tsp espresso powder (or instant coffee)
1/2 tsp baking soda
pinch salt
1/2c chocolate chips

*preheat oven to 350F, grease an 8x8 baking pan
*in a blender or processor combine the eggs and beans until smooth
*add in remaining except the chocolate chips
*blend just to smooth then stir in the chocolate chips (by hand not blender)
*pour into prepared pan and cook 30 - 35 minutes until toothpick comes out clean, let cool before cutting.

January 21, 2010

Raw Cashew Vanilla Ice Cream (vegan/ GF)


unexpectantly a friend of our bought an ice cream maker for us. i solidified my suspensions that i was a nerdy foodie when i walked through the door and saw the box sitting on the counter. this is what i had been waiting for. for months, maybe even a year i have been begging josh to give me the okay to buy an ice cream machine. i would try and bribe him with "just think of all the healthy ice creams i can make you!". unfortunately he is too smart for that and is just not interested in "healthy" . if it doesn't have cookie dough in it, he's will take no notice.
well, then i'll tell the truth. this bad boy is for me. i immediately began planning my ice cream attach. scouring the internet for any recipe that doesn't call for cups of cream or eggs. a little beaten, i kinda let it go - vowing i would just make something up. then i remembered my favorite cook book - real raw! and of-course they have stellar ice cream. the only alteration i made was to add coconut water (from the young coconut the meat came from) in place of filtered water. it is amazing - and delicious as i knew it would be. even josh gave it a thumbs up.

RAW CASHEW VANILLA ICECREAM

2c raw cashews, soaked in water for at least 4 hours
1c fresh coconut water
2c young coconut meat
1c agave nectar
1/4c coconut butter
2 tbs vanilla
1/2 vanilla bean, seeds scraped out, pod discarded
1/2 tsp sea salt

*combine all ingredients in a high powered blender, to very smooth.
*chill overnight or until thoroughly chilled
*churn as according to your machine's instructions

January 18, 2010

Maple Baked Beans


about those beans i briefly referred to, here they are in all their glory. two notes: 1. this is ina garten's recipe - not mine - 2. if you don't have a sweet tooth then try leaving out the brown sugar and just adding in a bit more of the "bean juice".

enjoy!

1 lb dried red kidney beans, soaked overnight
2 qt water
1 bay leaf
6-8 whole black peppercorns
1 large yellow onion, sliced into wedges
3/4c pure maple syrup
1/2c lightly packed light brown sugar
1/2c ketchup
1tbs chinese chili paste (see link here)
1 tbs grated fresh ginger root
1 tsp kosher salt
5 oz bacon, cubed

*drain and rinse beans twice, place in large pot with water, bayleaf, peppercorns and onion wedges.
*bring to boil, reduce heat and let simmer for about 45-50 minutes until the beans are cooked
*drain the bean and reserve all of the "juice"
*preheat oven to 225F
*place beans (and onions / bayleaf / pepper) in your dutch oven, disperse half of the bacon through out the beans and place the other half over the top
*meanwhile whisk together all the remaining ingredients w/ 1 1/2c of reserved "bean juice" in a small sauce pan
*bring to a boil, reduce heat to and simmer for about 5-6 minutes
*pour the hot syrup mixture over the beans and bacon, cover the dutch oven, place in oven and cook for 6-8hours
*check on them every few hours, if they look dry add more of the bean juice
*remove bayleaf and peppercorns if you can find them before you serve them.

January 17, 2010

Whole Wheat Hamburger Buns


i believe it was monday when josh turned to me and asked what i was going to rsvp to the southern food themed dinner party we were invited to this weekend. as usual i started rattling off confections, red velvet cake, pecan pie, kings cake - oh my! mid-thought i was abruptly interrupted with "you need to make your beans". ok, firstly: these are not "my beans" - technically they are ina garten's beans. but this is beside my point.
besides dictating what i will be making for dinner on sunday he put beans on in my brain. and that lead to a production of bean based veggie burgers (via NYTimes health section). we both adore burgers and fries but never have buns on hand, because well that would be weird to have a stash of burger buns at any given time. right? so in the candice world i live in the resolution to this missing buns predicament is to, of-course, bake a small batch (so they are lovely and i have total control of what we ingest -yes i am freakish like that) and then freeze what i don't use for later enjoyment.
i don't yet know how they will be "later" when they are defrosted. but these-are-perfect. perfect. they are soft and fluffy, not in your face but still notable. the honey makes them slightly sweet and the wheat makes them worth your while. i mean, why serve scrumptious veggie burgers with an overpriced, tasteless, self destructive, 2-month old bag of chemical puffs, known as buns? you have to love your burgers enough to give them a good bun.

ps- they are so loved, josh had one hot out of the oven w/ marmalade for breakfast. they're just good eatin'.

WHOLE WHEAT HAMBURGER BUNS

(makes 8-9)

1 1/4c whole milk
2 1/4 tsp yeast
1 1/2c whole wheat flour
1 1/2c AP flour
1/2 tsp salt
1 egg
1/4c honey
2 tbs sesame seeds
*egg wash made with 1egg and 1 tbs water*

*over low heat warm the milk, do not let it get over 110F - if it does let it cool down to this
*stir in yeast and let sit for 10 minutes to activate
*in separate (large) bowl sift together the flours and salt
*in a small bowl whisk together the egg and honey
*add the milk mixture and the egg mixture to the flour, stir until it is a loose dough
*turn out and begin kneading adding flour as needed for 6-8 minutes to elastic and soft. as always DO NOT OVER KNEAD!
*place in grease bowl, cover with plastic and let rise to double 1 1/2 hours or so
*punch down, divide into 9 equal rounds (about 3.25 oz each), roll into balls and place on baking sheet lined with a slip pad or parchment
*smash the balls down to 3-4" disks, cover and let rise 45 (ish) minutes.
*preheat oven to 350F
*brush the buns with egg wash, sprinkle with sesame seeds, place in oven and cook 15 minutes so the tops are a light golden.
*let cool, cut in half down the middle and enjoy!






January 15, 2010

Buckwheat Pancakes


i've been making these for somewhere around 3 years now. before i made my post-swine flu breakfast switch to yogurt and granola i made these every single morning. and when i say every single - i mean just that. as if you can't already tell; i'm a tab bit neurotic when it comes to both my schedule and my meals. in other words: i know what i want and i usually see no reason to not have it. i don't know when the same-thing-for-breakfast glitch was activated but the farthest back i can trace it is college - yogurt, berries and grapenuts (and tons of it). that stuck around for about 3 years then on to 1 fried egg, 1 piece of toast and a bit of yogurt, after a few years of that it was soy yogurt, an apple and off-brand cheerios. anyways i could go on like this but you get the annoying point. so during my flu i was unable to cook anything and by chance it came back to yogurt. but in my old age i've spiced things up a bit and now have pancakes every saturday and sunday. i know - so crazy!
now that you are thoroughly bored and maybe even a little weirded out i will warn you that these have been tailor made specific to my taste - so i make no claims to what other will think. i've never made these for anyone but myself but if you want something healthy and still a fun treat - check it out. my standard "syrup" is a 1 part honey or agave mixed with 3-4 parts water then microwaved for 30 seconds. this makes a thin syrup that you dip your pancake bite into. yum!

BUCKWHEAT PANCAKES

1/4c buckwheat flour
1/4c whole wheat flour
1 tsp baking powder
1/2tsp baking soda
1 1/2 tsp sugar (optional)
1 tsp cinnamon
1/4c yogurt
1 tsp vanilla
1 tbs coconut oil
2 tsp powdered egg whites (or 1 egg white)
1/3 water
fruit of choice (optional) - i always do


*preheat your pancake pan over medium heat
*whisk together all the dry ingredients (through to cinnamon)
*in separate bowl combine all the wet
*mix in the wet to the dry, if you need more water add it by the tbs
*stir in any fruit
*pour 3" rounds onto hot pan, when you see bubbles (90 seconds, typ.) flip it over and cook another 90 seconds
*eat up with your syrup of choice!

January 12, 2010

Kumquat Date & Honey Bread



before you let your brain wonder to fruit cake or something let me just tell you this is a great breakfast bread. yes, it is dense. yes, it is packed with fruits and nuts. and yes it has that "grown-up" taste to it - whatever that may mean. kids probably wont gorge themselves on this treat, nor will husbands raised in age of little hostess oatmeal pie "breakfasts". but i adore it. the flavors are deep thanks to the cinnamon and dates, bright thanks to the citrus burst of the kumquats and earthy due to the oats and flax. it has a subtle, yet lasting presence of honey and the walnuts make this a completely substantial snack for pre/ post exercise .
this would be great for diabetics or hiking heath-foodies. yum!

KUMQUAT DATE & HONEY BREAD

1c kumquat puree (seeds removed, pulsed in a processor)
3/4c honey
2 tbs coconut oil (or whatever you have)
2 eggs
1 tbs vanilla
1 1/4c whole wheat flour
1 c oats (not instant - i used multi-grain)
1/4c flax seed meal
1 tbs baking powder
1 tsp baking soda
pinch salt
1c chopped walnuts
1/2c chopped pitted dates

*preheat oven to 350F, lightly grease a loaf pan
*sift together the flour, oats, flax, baking powder, soda & salt
*in a separate bowl beat together the kumquat puree, honey, oil, eggs and vanilla
*stir in the kumquat mixture into the dry mix. stir to completely combine.
*fold in walnuts and dates
*pour into prepared pan and cook 40-50 minutes until toothpick is clean


January 9, 2010

Marshmallows II



this is a revised (and dare i say better) version of my homemade marshmallows. really the only difference it that i used a bit of powdered egg whites to really lighten them up - you know because marshmallows are known for being so heavy and dense. i have this problem that i feel like i always have to cover marshmallows in chocolate to complete the treat but don't let my addition to the black gold fool you. these babies are just as scrumptious as they are and don't even ask about the hot chocolate you can make with these!


2 envelopes gelatin
1/2c cold water
1c sugar
1/4c light corn syrup
pinch salt
2 tsp powdered egg whites + 2 tbs water
1tbs vanilla
powdered sugar

*lightly grease (with spray) a 8x8 pan, evenly dust with powered sugar
*in a small bowl beat together the powdered egg white and water, continue to beat until you get soft peaks. set aside.
*in a medium sized bowl combine the gelatin and 1/4c of the cold water, let sit about 5 minutes
*meanwhile in a sauce pan bring the sugar and remaining 1/4c water to a boil over medium high heat
*insert a candy thermometer and let the boiling mixture come to 240F
*once it has reached 24oF immediately take off the heat, with your mixer running slowly begin to pour in the boiling mixture
*continue to beat for about 10-11 minutes (will begin to look more like "fluff")
*beat in the egg whites and vanilla for another minute or two
*pour the thick mixture (very thick) into the prepared pan and sprinkle about 3 tbs - 1/4c powdered sugar over the top .
*let set, covered with plastic at room temp for at least 4-5 hours
*when ready turn out the -now cube- of marshmallow and with a pizza cutter slice into desired sized squares. I used small round cookie cutters but you can do as you please.
*toss all cut pieces with more powdered sugar to make sure they don't all stick together. will keep for weeks in airtight container.



January 6, 2010

Caramelized Onion, Bacon & Basil Herbed Pizza Bites (Fancy Pants style)


i don't know about you but i wouldn't be the person i am today if it weren't for the culinary grandeur of the BAGEL BITE. every day after elementary school before my mom got home, after a lengthy mid-summer swim in the neighbors pool, sleepovers, birthday parties, late nights after a few too many - wait that was college. anyways you get the point; my brother and i ate more bagel bites than an other food group. one rule though: never ever waste you're time preparing these in the oven. don't be so ridiculous! it is a must that you toss these babies in an equally unnatural object and nuke them until unrecognizable. and if you are really experienced you would know that the best is when you cook them a minute or two too long and they first turn molten then, like lava, turn to stone. just to sit in front of the tv with an episode of "ducktails" playing munching down on that pile of cheesy rubber, scorching my mouth was like heaven. i kid you not. and so you can only image my delight when i discovered these lost treasures of my childhood had found a place on josh's mom's christmas party buffet. what?! amazing.
but before i give you the recipe i have to share with you the history of bagel bites.
Evidently there is a very popular kinda of foodstuff called "pizza bagel" - half a bagel topped with tomato sauce, cheese and the likes- which seems to have gotten its start somewhere around the turn of the 20th century in non other than NYC itself. that's right this treat was not originate in hairnet adorned kraft factory. when imigration was at its peak here in NYC brooklyn become the home to many jewish and italian folks. as things happen cuisines start to merge (kinda like jambalaya - but thats a different blog) and as i am sure you have peiced together by now: the jewish bagel started to get an italian edge. and thus the pizza bagel was born. now a days the term is mostly used to refer to someone who has both a jewish and italian background. now as for the mini versions - that was invented by a guy in florida and sold to Hienze a while back and popularized by 1980's working moms - like mine and probably yours.
so back to me: new years eve rolls around and i make the decision that mini pizzas would be perfect - unbeknown to me i would reincarnate bagel bites. but really really fancy, like i do.
need-less to say these were a big hit. of-course if you just want dinner, don't cut out the dough rounds and just divide. this will make 2 large pizzas.

CARAMELIZED ONION, BACON & BASIL HERBED PIZZA BITES


Dough:

3c AP flour
2 tsp kosher salt
2 tsp active dry yeast
2 tbs olive oil
1 tbs fresh thyme
1c warm water

*sift together the flour, salt and yeast
*stir in oil, thyme and water
*once a ball starts to form turn out onto floured work surface and knead to smooth and elastic - do not over knead and add water a tsp at a time if the dough seems tough and dry
*oil a bowl and place dough in, oiling the surfaces of the dough as well
*cover with plastic wrap and place in frig over night (or about 6-8 hours)
*take the dough out of frig and let come to room temp (about 20 minutes)
*preheat oven to 500F, dust your pan with cornmeal, or line with parchment
*begin to stretch out the dough with your hands then finish rolling out with a floured pin to your desired thickness (for these guys i made it about 1/8" - 1/4" - they will puff up in oven)
*using a 2" biscuit cutter cut out rounds, place on prepared pan and top (see my toppings below)
*cook for 10-12 minutes until cheese is bubbly and has a golden coloring



Caramelized Onion, Bacon and Basil Topping:

5-6 strips nitrate free bacon
2 onions, sliced into half rounds
1 tbs butter
1 tbs dark brown sugar
pinch salt
2c tomato basil soup (homemade)
1 1/2 tsp corn starch
1/2 tsp water
4 oz fresh mozzarella, cut into 1/4" cubes

*cook bacon as normal, drain on paper towels and once cooled crumble - set aside
*over medium high flame heat soup
*in a small bowl make a paste with cornstarch and water
*add paste to heated soup, stirring constantly to avoid clumps
*continue to heat soup until it thickens (about 3 minutes)
*turn off heat and set aside
*melt butter over medium heat in skillet
*add onions and pinch of salt
*saute onions to almost translucent
*stir in brown sugar, continue to stir until the sugar is dissolved and coating the onions
*cook a minute or two more until onions are completely cooked
*take off heat and set aside

** assemble pizza: spoon a tbs of thickened soup over top of cut out dough rounds, add a few onions, top with 3-4 mozzarella cubes the sprinkle with a few bacon crumbles. cook as above mentioned***




January 1, 2010

Orangettes


i have a serious weakness for orangette. if you don't know what they are let me explain: take the best crap ever, boil it in sugary goodness then cover it in more deliciousness also know as dark chocolate. that about explains it. i had before now been able to keep my obsession at bay simply by rarely having these treats around me (when is the last time you came across some on a dessert menu? or starbucks?). but i have now unleashed a beast by tailor making these treats for myself (via fabulous oranges from my parents and 90% dark chocolate) and now, for the past month, have had at least 3-4 every single night before bed. all's well that ends well.


ORANGETTES

4 large oranges
1c sugar
1c water
5 oz unsweetened chocolate (or to your taste), chopped
5 oz 85% dark chocolate (or to your taste), chopped

*peel the oranges, cutting the rind into thin, even strips
*place all peels in large bowl, cover with cold water and let soak, covered overnight to 24 hours
*drain peels and place in pot of boiling water, let boil 2-3 minutes
*drain and repeat boil
*drain again and set aside
*in separate pan bring sugar and water to boil, add blanched peels and simmer for 45 minutes -1 hour
*remove peels to cooling rack, let them completely cool and "set" (about 6-8 hours)

*over a double broiler melt 3/4 of the chocolate
*take off the heat and stir in remain chocolate pieces until the mixture reaches 90F
*dip your candied peels in the tempered chocolate and place on parchment to cool.