Ingredients: 1 cauliflower head, boiled or steamed until soft a bit of butter, to your desired taste 1/4 cup of chicken stock, add more or less to desired consistency salt and pepper to taste Directions



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Cauliflower Surprise

The New Mashed Potatoes


Ingredients:

  • 1 cauliflower head,  boiled or steamed until soft

  • a bit of butter, to your desired taste

  • 1/4 cup of chicken stock, add more or less to desired consistency

  • salt and pepper to taste

Directions:

Drain  the cauliflower well and transfer onto paper towels and press lightly to squeeze a bit more water out.

Put cauliflower into food processor or you may use a potato masher, add the butter and stock in small portions as you mash or pulsate with the processor. With the processor you can have a more creamier texture and by pulsating you can still have bits not totally pureed giving the consistency of mashed potatoes.

Deceptively Delicious Blueberry Oatmeal Bars (With Spinach)

From the book Deceptively Delicious by Jessica Seinfeld. Great for a quick snack or easy breakfast.
45 min | 10 min prep

Servings: 12

Ingredients:


  • Nonstick cooking spray

  • 2 cups old fashioned oats

  • 1 1/4 cups all-purpose flour

  • 1/2 cup sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 teaspoon pure vanilla extract

  • 3/4 cup balance trans-fat free margarine, chilled

  • 1 cup no-sugar-added blueberry spread

  • 1/2 cup spinach, puree

Directions:

Preheat oven to 375.

Coat an 8"X 8" baking pan with cooking spray.

In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.

Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do no overmix--bits of margarine will still be visible.

Set aside about half the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.

Meanwhile, mix the preserves with the spinach puree in a small bowl.

Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20-25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.

Spinach Puree:.

Steam baby spinach(for mature spinach-remove stems) for about 30-40 seconds or cook in skillet with 1 tablespoons water for about 90 seconds or just until wilted. Puree in food processor or blender for about 2 min until smooth and creamy.


Grilled Cheese Muffins

40 min | 10 min prep


Servings: 8 large muffins
Ingredients:


  • 1/3 cup white flour

  • 1/3 cup whole wheat flour

  • 1/3 cup wheat germ

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon sea salt or kosher salt

  • 1/4 cup grated parmesan cheese

  • 3/4 cup grated cheddar cheese

  • 2 large eggs

  • 3 tablespoons brown sugar

  • 1/4 cup canola oil

  • 1/4 cup grated cheddar cheese

  • use 3/4 cup orange puree (see next recipe)

    • pureed carrot, and

    • sweet potato


Directions:

Preheat oven to 350 and prepare your muffin tins (spray or liners).


In a mixing bowl, whisk together the white flour, whole wheat flour, wheat germ, baking powder, baking soda, and salt. Add Parmesean and 3/4 cup of the cheddar cheese and set aside.
In another bowl, combine egg and sugar, then whisk in the oil and Orange Puree (carrots and sweet potatoes).
Fold the wet ingredients into the dry and mix until flour is just moistened. As with all muffins, don't over mix or your muffins will be tough and over-dense.
Scoop the batter into muffin tins, filling just over the top. Sprinkle the tops evenly with the remaining 1/4 cup of cheese and bake for 25 to 30 minutes, until the tops are golden brown and a toothpick comes out clean.
Ideally, serve muffins warm.
Orange Puree
25 min | 25 min prep
Ingredients:


  • 1 medium sweet potato, peeled and cubed

  • 3 carrots, peeled and sliced into chunks

  • Water


Directions:
Place the sliced veggies into a medium pot and cover with water.
Boil for about 20 minutes or until the carrots are tender. Do not rush this! If the carrots aren't tender, the puree texture will not be smooth enough to go undetected.

Drain the carrots and sweet potatoes, saving the cooking liquid.


Use your food processor or blender and puree the vegetables into a smooth puree. Use some of the cooking water (3-4 tablespoons) to help get things moving in your food processor.
Freeze the orange puree in 1-2 tablespoon size portions (ice cubetray works well). Then add 2 to 4 tablespoons into your cooking.
Lyche and Ginger Ice


Ingredients:

  • 1 can lychee in syrup

  • 1 ounce fresh ginger, peeled and grated



Directions:

Combine the lychee and syrup, the ginger and 3/4 cup of water in a blender or food processor and blend to a fine puree.


Pour the pureed mixture into a 9-inch-square baking pan. Cover and freeze until firm, about 3 hours.
Break the iced mixture into chunks and process again until just slushy. Return to the pan and freeze until solid.
Allow the mixture to soften slightly, about 5 minutes, before scooping into chilled dessert cups or champagne glasses. Serve, garnished with mint leaves, lychees and a light, crisp cookie, if desired.

LULO DROP COOKIES 

Ingredients:


  • 2 c. sugar

  • 1 c. shortening

  • 3 eggs

  • 1 c. sour milk (I use buttermilk)

  • 1 tsp. soda in milk

  • 1 tsp. baking powder in flour

  • 4 c. flour

  • Grated rind & juice of 2 lulo


Directions:
Cream sugar and shortening. Add eggs; mix well.
Add sour milk and soda, lulo juice and rind. Mix well.
Sift flour and baking powder and mix with above. I always put the batter in the refrigerator for a while as drop cookies have a tendency to run or flatten out and this seems to prevent that.
Bake at 350 degrees until they feel done to the touch, edges barely browning.

KUMQUAT COOKIES


Ingredients:


  • 1 cup kumquat, diced small

  • 2/3 cup butter, at room temperature

  • 2/3 cup dark brown sugar

  • 2 eggs

  • 1 1/2 cups oatmeal

  • 2/3 cup chocolate chips

  • 2 cups flour (i like whole wheat pastry flour)

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla


Directions:
Preheat oven to 375 degrees F.
Cream butter and sugar together in a large bowl.Add eggs and vanilla and mix well.
In another bowl, mix together flour, baking soda, and salt. Add flour mix, little by little, to butter mix until all is blended together.
Stir in the oats and the kumquats and then stir in the chocolate chips.
Drop by large teaspoon onto an ungreased cookie sheet.
Bake for 10-12 minutes or until golden brown.

Flourless Beet Chocolate Cupcakes with Whipped Cream




CUPCAKES – Ingredients:


  • 3/4 stick butter

  • 1.5 cups chocolate chips

  • 1/4 cup sugar 

  • 1/2 cup pureed beets (from canned whole beets)

  • 3 eggs, separated


Directions:
Puree beets in blender until smooth.  
Melt butter and chocolate in metal bowl set in a pan of simmering water on low.  Stir until melted, then remove from heat.  Wait a few minutes, then stir in egg yolks and beets.
In a separate bowl, beat egg whites until they hold soft peaks.  Gradually add sugar and beat until mixture is still and glossy.  Whisk some of the whites into the chocolate, and then back into the whites while stirring.  
Fill cupcake liners.  Bake at 275 for 35 minutes or until inserted toothpick comes out almost clean. 

FROSTING – Ingredients:


  •  heavy cream

  • sugar

  • leftover beet juice


Directions:
Here, I drizzled the cream with the juice for color, but you can make pink whipped cream by beating together cream, sugar, and a few drops of beet juice until fluffy.
Parsnip Cupcakes with Cream Cheese Frosting


CUPCAKES – Ingredients:


  • 1 cup flour

  • 2 eggs

  • 1 cup sugar

  • 1 tsp baking soda

  • 1 tsp ginger

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

  • 1/2 cup canola oil

  • 1/2 cup milk

  • 1/2 cup crushed pineapple

  • 2 cups grated parsnips

  • 1 tsp vanilla



Directions:
Mix all ingredients together. 
Bake at 325 for 35 minutes or until inserted toothpick comes out clean. 

FROSTING – Ingredients:

  • 4 oz. room temp. cream cheese

  • 1/2 stick room temp. butter

  • 1/2 lb confectioner’s sugar

  • 1/2 tsp vanilla


Directions:
Mix ingredients together by hand.  Once blended, whip with an electric mixer until fluffy. 
Top with slivers of candied ginger and a sprinkle of brown sugar

Mango Cupcakes with Buttercream Frosting and Coconut

CUPCAKES – Ingredients:


  • 1 cup flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1/4 cup oil

  • 1/2 cup sugar

  • 1 tsp vanilla

  • 1 egg

  • 1 cup mango pulp

  • 1/4 cup water

Directions:

Mix all ingredients together.  Beat with electric mixer until well-blended.  

Bake at 350 for 20 minutes, or until toothpick comes out clean.

Note: Mango pulp can often be found at Indian grocery stores.




ICING – Ingredients:


  • 1 stick room temp. butter

  • 2 1/2 cups confectioner’s sugar

  • 1/4 cup milk

  • 1/2 tsp vanilla

  • a dash of almond extract

  • shredded coconut

Directions:

Beat butter until smooth and creamy.  

Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency.  

Add additional sugar if needed.  

Frost cupcakes and dip in coconut.  Top with mango and toasted coconut.
Lemon-lime Fruit Dip
Ingredients:



Directions:
Whip together.  Serve with fruit slices (like apples, pears, & strawberries)
Lychee Roll-Ups

Makes 20 to 26 roll-ups



Ingredients:

  • 4 cups lychees

  • 12 ounces lychee or orange juice

  • 1 1/2 cups water

  • 1/2 cup sugar

  • 2 tablespoons lemon juice

  • 1 tablespoon quick-cooking tapioca

  • 2 cups finely chopped walnuts

  • 1 package (7 ounces) shredded coconut

  • 1 package egg roll wrappers

  • Vegetable oil, for frying

  • Sour cream and chocolate sauce, for dipping

Directions:

Combine lychees, juice, water, sugar and lemon juice in large saucepan; bring to a boil. Remove from heat; cover and let stand 1 hour. Drain, reserving liquid. Finely chop lychees. Combine lychees, reserved liquid and tapioca in same saucepan; bring to boil, stirring constantly. Remove from heat and let stand 20 minutes. Stir in walnuts and coconut.

For each roll-up, place about 2 heaping tablespoons of the lychee mixture on lower half of egg roll wrapper. Moisten left and right edges with water. Fold bottom edge up to just cover filling. Fold left and right edges 1/2 inch over; roll up jelly-roll fashion. Moisten top edge and seal.

Heat about 2 inches oil in heavy skillet to 370 F. Fry roll-ups, a few at a time, seam side down in hot oil until golden brown; turn as necessary. Drain on paper towels. Serve with bowls of sour cream and chocolate sauce for dipping.

 

Gorgonzola Cheese & Lychee Dip



Serve as dip, use as a dressing or a as a sauce for poultry.
Servings: Makes 8 Servings

Ingredients:

  • 2 oz of Gorgonzola Cheese, crumbled

  • 1 cup of sour cream

  • 2 tablespoons of heavy cream

  • optional: 1/4 cup of chopped nuts

  • 1/2 teaspoon of salt

  • 1 teaspoon of lemon juice

  • 4 ounces of diced Lychee

Directions:

Combine all ingredients in a small bowl, Serve or refrigerate until ready to use

Pumpkin Soup with Cranberry/Apple Garnish
Ingredients:


  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan

  • 2 tablespoons butter

  • 1 fresh bay leaf

  • 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)

  • 1 medium yellow onion, finely chopped

  • Salt and pepper

  • 3 tablespoons all-purpose flour

  • 2 teaspoons ginger

  • 2 teaspoons All spice

  • 2 teaspoons hot sauce, or to taste

  • 6 cups vegetable stock

  • 1 (28-ounce) can cooked pumpkin puree

  • 1 package (8-ounce) silken tofu

  • 2 cups milk

Relish:

  • 1 crisp apple, such as McIntosh or Granny Smith, finely chopped

  • 2 tablespoons freshly squeezed lemon juice

  • 1/2 cup dried sweetened cranberries, chopped

  • 1/2 teaspoon ground cinnamon

Directions

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

Cheesecake with Banana cCrust
Crust – Ingredients:


  • 1/3 C chopped dried tropical fruit

  • ¼ C hot water

  • 4 ripe bananas


Directions:
Soak dried fruit in hot water until softened, about 10 minutes.  Coarsely mash bananas in medium bowl; add fruit mixture, blending well.  Spread crust mixture evenly over bottom of 9-inch springform pan.  
Cheesecake – Ingredients:


  • 4 pkg.  (8 oz. each) fat free Cream Cheese, softened

  • 1 cup sugar

  • 1 tsp.  vanilla

  • 4 eggs

Directions:

HEAT oven to 325°F.  BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.  BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.   Top with fruit, if desired.  (I’ll use strawberries.)


Gingered Rhubarb
Ingredients:


  • 1 ½ pounds fresh rhubarb, cut into 1-inch pieces

  • ¼ C fresh orange juice

  • 1 Tbs orange rind

  • 2/3 C sugar

  • ¼ C chopped crystallized ginger, divided


Directions:
Heat rhubarb, organ juice and rind, sugar, and 3 Tbs crystallized ginger to boiling in medium saucepan. 
Reduce hate and simmer, covered, stirring often, until rhubarb is thick, 10 to 15 minutes. 
Cool; refrigerate covered until cold.  Serve in bowls; sprinkle with remaining crystallized ginger.
Meatballs Florentine
Servings: Makes 20 meatballs
Hands-On Time: 15m Total Time: 35m
Ingredients:


  • 1 pound ground beef

  • 1 egg

  • 1/3 cup grated Parmesan

  • kosher salt

  • 1/8 teaspoon ground nutmeg

  • 1/3 cup breadcrumbs

  • 1/3 cup whole milk

  • 1 10-ounce package frozen chopped spinach, thawed

  • 1 tablespoon olive oil

  • 1 24-ounce jar marinara sauce

Directions:
In a large bowl, gently combine the beef, egg, Parmesan, 3/4 teaspoon salt, and the nutmeg.
In a small bowl, combine the breadcrumbs and milk. Let stand until absorbed, about 3 minutes, and add to the beef. Squeeze any excess water from the spinach, add to the beef, and mix gently.
Shape into 20 meatballs. Heat the oil in a large saucepan over medium heat. Brown the meatballs, about 7 minutes. Add the sauce and simmer for 6 minutes or until the meatballs are cooked through.
 

Black Bean Brownies


Brownies made with Krustez brownie mix and a can of pureed black beans (that's it!)

Cold Sesame Noodles


Makes: 6 Servings



Ingredients:

  • 1 tablespoon brown sugar

  • 4 teaspoons toasted sesame oil

  • 3 tablespoons low-sodium soy sauce

  • 1/4 cup tahini (sesame paste), well-stirred

  • 1 cup White Puree (see next recipe)

  • 1/4 cup rice wine vinegar or cider vinegar

  • 2 to 3 garlic cloves, minced

  • 1/4 to 1/2 teaspoon dried red pepper flakes, to taste

  • 1 pound Asian noodles or thin spaghetti, ideally whole wheat, freshly cooked

  • Optional extra boost: 3 green onions, thinly sliced; 2 tablespoons toasted sesame seeds; and/or sliced cucumber strips

Directions:

In a medium-size bowl, whisk together the brown sugar, sesame oil, soy sauce, tahini, White Puree, vinegar, and garlic. Add red pepper flakes to taste.

Put the pasta in a large serving bowl. Spoon the sauce over the pasta, tossing to coat the pasta evenly. Garnish with sliced green onions, cucumber, and sesame seeds, if using. Refrigerate until cool, or feel free to serve it warm.

White Puree

Makes about 2 cups of puree.

Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers.


Ingredients:

  • 2 cups cauliflower, cut into florets

  • 2 small to medium zucchini, peeled and rough chopped

  • 1 teaspoon fresh lemon juice

  • 1-2 tablespoons water, if necessary

Directions:

Add all ingredients to food processor and puree until smooth.


Peanut Butter and Banana Muffins

This is from Jessica Seinfeld's Deceptively Delicious Cookbook.


35 min | 10 min prep
Servings: 12 muffins
Ingredients:


  • nonstick cooking spray

  • 1 cup firmly packed brown sugar

  • 1/2 cup natural-style peanut butter

  • 1/2 cup Orange Puree (see recipe on page 4)

  • 1/2 cup mashed banana

  • 1 large egg white

  • 1 cup whole wheat flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt


Directions:
Preheat oven to 350. Spray muffin tins with nonstick spray.
Combine 1/2 cup brown sugar, peanut butter, vegetable puree, banana, and egg in a large mixing bowl.
Mix the flour, baking powder, baking soda, and salt.
Fold the dry mix into the wet mix and combine until just lumpy. Don't over-mix.
Add the remaining 1/2 cup of brown sugar and stir once or twice.
Divide the batter between the muffins. Cook until lightly brown and a toothpick comes out clean. 15 to 20 minutes.
Store at room temp for up to two days, or freeze for up to a month.
Chocolate Peanut Butter Mousse Pie
This twist on a traditional chocolate peanut butter mousse using tofu as a binder and flavored with chocolate and peanut butter, chill before service.
Servings: 8
Ingredients:


  • 9 Graham Crackers

  • 1/4 cup Canola Oil

  • 2 1/4 cup Semi-Sweet Chocolate Chips

  • 2 - 12 oz boxes Silken Tofu, extra firm

  • 1/2 cup creamy Peanut Butter

  • 1/2 cup Superfine Sugar


Directions:
In a food processor, grind graham crackers into crumbs (about 1 1/2 cups). Slowly pour canola oil into food processor while it is on.
Transfer graham crumb mixture into a pie pan and spread evenly. (Rinse off food processor bowl and blade.)
Melt 2 cups of chocolate chips in a double broiler. (Save remaining 1/4 cup of chocolate chips for garnish.)
Meanwhile, mix tofu, peanut butter and sugar in a food processor until creamy and smooth. (Occasionally scrape down sides, to process any stray tofu curds.) Add melted chocolate and mix until completely chocolate brown, without white streaks.
Pour chocolate mixture into prepared pie pan. Chill for at least an hour (longer if more convenient). Just before serving, decorate the pie top with remaining 1/4 cup of chocolate chips.

Applesauce Cookies


Ingredients:


  • 1/3 c. butter, softened

  • 2/3 c. packed brown sugar

  • ½ tsp. ground cinnamon

  • ¼ tsp. baking soda

  • 1 egg

  • ½ c. applesauce

  • 1 ¼ c. all-purpose flour

  • 1 ¼ c. rolled oats



Directions:
In bowl beat butter until creamy. Add brown sugar, cinnamon, and baking soda. Stir until combined.
Mix in applesauce and egg. Add flour, a little at a time. Stir in oats.
Drop dough on to ungreased cookie sheets. Bake at 375° for 8 to 10 minutes or until lightly browned.

Zucchini Brownies


Ingredients:


  • 2  eggs

  • 1 1/2 cups sugar

  • 1/2 cup oil

  • 2 tsp vanilla

  • 2 cups zucchini, shredded

  • 1 tsp salt

  • 1 1/2 tsp baking soda

  • 2 1/2 cups flour

  • 1/4 cup cocoa




FROSTING

  • 1/2 cup walnuts

  • 1 cube butter

  • 1/4 cup cocoa

  • 6 Tbs milk

  • 1 lb powdered sugar

  • 1 tsp vanilla

Directions:

Blend eggs, sugar, oil and vanilla, add rest of ingredients. 

Spread in a greased and floured cookie sheet.  Bake at 350 for 18-20 minutes.

Frosting: bring butter, cocoa, milk to a boil, remove from heat.  Add powdered sugar, vanilla and milk.  Pour over hot cake.  Sprinkle with nuts, if desired.


Green Tomato Cake with Brown Butter Icing
Ingredients:


  • 1 C (2 sticks) butter, softened 

  • 2 1/2 C sugar                                    

  • 3 large eggs                                   

  • 3 C flour                                        

  • 1 tsp. baking powder                      

  • 2.5 C diced green tomatoes

  • Browned Butter Icing:

  • 1/2 C (1 stick) butter

  • 1 C confectioner's sugar

  • 1 t salt

  • ½ t nutmeg

  • 1 ¼ t nutmeg

  • 1 ¼ t cinnamon

  • 1 C raisins

  • 1 C Walnuts


Directions:
Preheat oven to 350 degrees.  Grease and flour a bundt pan.
Beat butter and sugar with an electric mixer until creamy.  Add eggs, one at a time, beating well after each addition. 
In a medium bowl, combine flour, cinnamon, baking powder, salt and nutmeg.  Gradually add to butter mixture, beating well. 
Stir in tomatoes, raisins and walnuts.  Spoon into prepared pan. 
Bake for 70-75 min.  Let cool in pan on wire rack for 10 min. 
Remove from pan, and let cool completely.  Spoon browned butter icing over cake.
Icing:  In a medium saucepan over low heat, melt butter.  Cook 6-8 min., or until butter is lightly browned.  Whisk in confectioner's sugar until smooth.  ( I added a drop of vanilla to the icing).

Sneaky Chef Brainy Brownies


Makes about 30 kid-sized brownies



Ingredients:

- 6 tablespoons unsalted butter


- 3/4 cup semisweet chocolate chips
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup sugar
- 1/2 cup Purple Puree (see next recipe)
- 1/4 cup plus 2 tablespoons Flour Blend (see following recipe)
- 1/4 cup rolled oats, ground in a food processor
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- Butter or non-stick cooking spray
- Optional extra boost: 1 cup chopped walnuts
Directions:

> Preheat the oven to 350 degrees.

> Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.

> Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.

> In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.

> Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.

Keeps for a week in the refrigerator, covered tightly.


Purple Puree

Makes about 1 cup of puree


 

Ingredients:

- 3 cups raw baby spinach leaves*


- 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
- 1/2 teaspoon lemon juice
- 1-2 tablespoons water

*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.



Directions:



> Thoroughly wash the spinach, even if the package says “prewashed.” If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.

> Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.

> This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.
Flour Blend

Makes 3 cups of flour blend


 

Ingredients:

- 1 cup all-purpose, unbleached white flour


- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened

Directions:

> Combine the flours and wheat germ in a large bowl.

> This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.

Brilliant Blondies

Makes 3 dozen (approximately 2 inch squares)

Ingredients:

- 8 tablespoons unsalted butter


- 1 cup brown sugar, packed
- 1 cup White Bean Puree (see next recipe)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon butterscotch flavor, optional
- 3 large eggs
- 1/2 teaspoon salt
- 3/4 cup oat bran
- 1 cup Flour Blend (see previous recipe)
- cup chocolate chips, white or semi-sweet, optional

Directions:

> Preheat the oven to 325 degrees.

> Butter or spray only the bottom, not the sides, of a 9-inch-by- 13-inch baking pan.

> In a saucepan over medium low heat, melt the butter and brown sugar. Remove from heat and allow mixture to cool a bit. Once cool, whisk in the White Bean Puree, vanilla, butterscotch (if using), eggs, and salt. Add the oat bran and Flour Blend and mix until just combined. Mix in the chocolate chips, if using, then pour the entire mixture into the prepared baking pan.

> Bake for 30 to 33 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the blondies and use a plastic or butter knife. Dust with powdered sugar, if desired.

> Keeps for a week in the refrigerator, covered tightly.

White Bean Puree


 

Ingredients:

- 1 15-ounce can white beans (great northern, navy, butter or cannellini)


- (If you are starting with dry beans, soak 1 cup for an hour, then cook according to instructions.)
- 1 to 2 tablespoons water
Directions:


> Rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with just 1 tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree. (You are aiming for the consistency of peanut butter.) If necessary, thin with a little more water by one teaspoonful at a time until there are no flecks of whole beans visible.

> Store in the refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. Makes about 1 cup of puree. Double this recipe if you want to store another cup of puree.
Sneaky S'mores

Makes: 2 dozen



Ingredients:

- 1 1/2 cup Flour


- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 large egg yolk
- 1/2 cup Orange Puree (see page 4)
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips, divided
- 1 cup mini marshmallows

Directions:


> Preheat oven to 350 degrees.

> In a large bowl, whisk together Flour, baking soda, salt, and cinnamon. Set aside.

> In the bowl of an electric mixer, beat the butter and sugar until creamy. Beat in egg yolk, Orange Puree, and vanilla. Add dry ingredients and mix on low speed. Stir in 1/2 cup of the chocolate chips. Pinch off tablespoon amounts of dough and roll about 24 balls in your hands (wet your hands with water or spray them with oil to keep from sticking to dough). Place on a parchment-lined cookie sheet about an inch apart. Gently press your thumb into the center of each ball to make a deep indent.

> Bake 16 to 18 minutes, or until golden brown. Remove cookies from oven and fill each indent with a couple of chocolate chips and mini marshmallows. Return cookies to oven for 1 more minute to just slightly melt the marshmallows and chocolate chips.

Yellow Cake & Cupcake



Ingredients:

- 3 large eggs


- 1/2 cup Orange Puree (see page 4)
- 1 cup water
- 1/2 cup oat bran
- 1 box (about 18 ounces) yellow cake mix (such as Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix)

Directions:

> Preheat oven to 350 degrees and spray a cake pan (then lightly flour) or muffin tin (lined with muffin cups).

> In the bowl of an electric mixer, combine eggs, Orange or White Bean Puree, applesauce, water, and dry ingredients. Blend at low speed for 30 seconds, then increase speed to medium speed for another 2 minutes.

> Pour batter into cake pan or muffin tins. Bake cake for 33 to 36 minutes, cupcakes for 18 to 21 minutes (both until a toothpick inserted in the center comes out clean).

Guacamole

Makes: About 6 appetizer servings



Ingredients:

- 2 ripe avocados


- Juice from 1 lime
- 1/2 teaspoon salt
- 1/4 to 1/2 cup Green Puree (see next recipe)
- Optional extra boost: 1/2 cup chopped red onion, chopped tomatoes, handful of chopped cilantro (or fresh basil), and/or chopped jalapeños, to taste

Directions:
> Halve the avocados lengthwise, remove the pit, and scoop out the flesh. In a small bowl, combine the avocado with the lime juice, salt, Green Puree, and the optional extras, if using. Blend lightly with a fork.

Green Puree

Makes about 2 cups of puree.



Ingredients:
 
- 2 cups raw baby spinach leaves*
- 2 cups broccoli florets, fresh or frozen
- 1 cup sweet green peas, frozen
- 2 to 3 tablespoons water

*note: raw baby spinach is preferred to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.



Directions:

> If using raw spinach, thoroughly wash it, even if the package says "prewashed."

> To prepare on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the spinach and broccoli, and steam for about 10 minutes, until very tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Drain.

> To prepare in the microwave, place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes, until very tender. Add peas for last 2 minutes of cooking. Drain.

> Place the vegetables in the bowl of your food processor along with 2 tablespoons of water. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree.

Spicy Bean Cake

Ingredients:


  • 1/4 cup butter or margarine

  • 2 cups cooked, mashed pinto beans

  • 1/4 tsp. salt

  • 1 cup sugar

  • 1/4 tsp. nutmeg

  • 2 cups diced apples

  • 1/4 cup chopped nuts

  • 2 eggs

  • 1 cup flour

  • 1 tsp. baking soda

  • 1 tsp. cinnamon

  • 1/2 tsp. cloves

  • 3/4 cup raisins

  • 1 1/2 tsp. vanilla

  • Optional: 4 Tbls. cocoa if Chocolate cake is desired.


Directions:
Cream butter or margarine. Add eggs, one at a time, beating well.
Blend in beans. Sift together dry ingredients. Add to creamed mixture, blending well.
Fold in apples, raisins, nuts & vanilla. Pour into buttered 9x13" pan.
Bake in 375 degree oven 45 to 50 minutes or until cake tests done. Can frost with maple frosting.
Macadamia Fudge Torte

Ingredients:
Filling

  • 1/3 cup low-fat sweetened condensed milk (not evaporated)

  • 1/2 cup semisweet chocolate chips

Cake


  • 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Devil's Food Cake Mix

  • 1 1/2 teaspoons cinnamon

  • 1/3 cup oil

  • 1 (15-oz.) can sliced pears in light syrup, drained

  • 3 eggs

  • 1/3 cup chopped macadamia nuts or pecans

  • 2 teaspoons water

Sauce


  • 1 (17-oz.) jar butterscotch caramel ice cream topping

  • 1/3 cup milk

DIRECTIONS:

Heat oven to 350°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients; cook over medium-low heat until chocolate is melted, stirring occasionally.

In large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.)

Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.

In another large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in sprayed pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.

Bake at 350°F. for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.

In small saucepan, combine sauce ingredients; cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. Just before serving, spoon 2 tablespoons warm sauce onto each individual dessert plate. Top each with wedge of torte. If desired, serve with ice cream and garnish with chocolate curls.

High Altitude (3500-6500 ft)

Add 1/4 cup flour to dry cake mix; increase water to 1/4 cup. Bake as directed above.


Zucchini Bread

Ingredients:

  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 3 teaspoons ground cinnamon

  • 3 eggs

  • 1 cup vegetable oil

  • 2 1/4 cups white sugar

  • 3 teaspoons vanilla extract

  • 2 cups grated zucchini

  • 1 cup chopped walnuts

  • Raisins

Directions:


Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, raisins and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.


Macaroni and Cheese (with Butternut Squash)
Created by Jessica Seinfeld



Servings: Serves 4
Ingredients:
Macaroni and Cheese 1 (with Butternut Squash or Cauliflower)

  • 1 1/2 cups elbow macaroni

  • Nonstick cooking spray

  • 1 tablespoon olive oil

  • 1 tablespoon all-purpose flour

  • 1/2 cup nonfat skim milk

  • 1/2 cup butternut squash

  • 1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)

  • 4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese

  • 1/2 teaspoon salt

  • 1/8 teaspoon paprika

  • 1/8 teaspoon pepper


Directions
Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
*This recipe can also be made using ½ cup pureed cauliflower instead of the butternut squash]

Chocolate Cake (with Beets)


Created by Jessica Seinfeld


Servings: Makes a 9-inch cake
Ingredients:
Batter:

  • Nonstick cooking spray

  • 1 cup firmly packed light or dark brown sugar

  • 1/4 cup canola or vegetable oil or trans-fat-free soft tub margarine spread

  • 1     large egg

  • 2     large egg whites

  • 3 ounces semisweet or bittersweet chocolate , melted and cooled

  • 1/2 cup beet puree

  • 1/2 cup lowfat 1 percent buttermilk

  • 1 teaspoon pure vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

Cream Cheese Frosting:

  • 1 package (8 ounces) reduced-fat cream cheese

  • 3/4 cup confectioners' sugar

  • 1/2 cup unsweetened cocoa powder

  • 1 tablespoon pure vanilla extract


Directions
Preheat the oven to 350°. Coat a 9-inch baking pan with cooking spray.

In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla.

Add the flour, baking soda and salt, and beat until smooth.

Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.

Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake.

Refrigerate in an airtight container for up to 4 days.

Chocolate Peanut Butter Dip
Created by Jessica Seinfeld



Servings: 4
Ingredients:


  • ½ cup (creamy) natural peanut butter

  • ½ cup fat-free cream cheese

  • 6 tablespoons chocolate syrup

  • ¼ cup carrot puree

  • ½ teaspoon salt

  • Fruit slices, for dipping

Directions
Stir the peanut butter, cream cheese, chocolate syrup, carrot puttee and salt together in a bowl until smooth.

Deviled Eggs with Cauliflower or Carrot

Created by Jessica Seinfeld



Servings: 6
Ingredients:


  • 6 large eggs

  • 3 tablespoons reduced-fat mayonnaise

  • ¼ cup cauliflower or carrot puree

  • 1/8 teaspoon salt

  • Pepper and paprika to taste and for presentation (optional)

Directions
Place the eggs in a saucepan and add cold water to cover. Set the saucepan over high heat, cover and bring the water to a boil. Immediately remove the pan from the heat and let stand, still covered, for exactly 15 minutes. Drain the eggs, cool under cold running water, and peel.
Cut eggs in half lengthwise and remove the yolks. Put three of the yolks in a bowl and discard the rest (or save for another meal).
Add the mayonnaise vegetable puree and salt, and mash together with a fork.
Fill each egg half with the yolk mixture.
Carrot Surprise Soup

Created by Georgina Valls-Mayor




Ingredients:

  • 1 ½ pound carrots, peeled and chopped

  • 1 ½ pound potatoes, peeled and chopped

  • 2 quarts water

  • ½ large onion, chopped

  • 3 cloves garlic

  • 1 ounce raw almonds, powdered

  • 1 ounce raw pumpkin seeds, powdered

  • ¼ teaspoon turmeric

  • ¼ teaspoon paprika

  • ¼ teaspoon oregano

  • ½ teaspoon garam masala (black pepper, cardamom, cinnamon, cloves, cumin, coriander)

  • 2 teaspoons sea salt

Directions
Bring water and spices to a boil.
Add to boiling water the onion, carrots and potatoes. Cook for 10 minutes.
Add the powdered almonds and pumpkin seeds to boiling vegetables.
Cook for 10 more minutes or until vegetables are tender.
Once it is all cooked, add sea salt. Process in a blender
*If there is any stock left, use it to cook other vegetable the next day.
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