1/3 c granulated sugar
5 Tbsp butter, softened
1 1/2 tsp vanilla extract
1 egg white
1 c all-purpose flour
2 Tbsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/3 c raspberry or apricot preserves
1/2 c powdered sugar
2 tsp fresh lemon juice
1/4 tsp almond or vanilla extract
Beat butter and sugar with mixer on medium speed until well-blended. Add vanilla and egg white; beat well. Combine flour, cornstarch, baking powder and salt; add to sugar mixture, stirring until well-blended (dough will be stiff).
Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12" log. Place logs 3" apart on greased baking sheet. Form a 1/2"-deep indentation down the length of each log using index finger or the end of a wooden spoon. Spoon preserves into indentations. Bake at 375 degrees for 20 minutes or until lightly browned. Remove to a cutting board.
Combine powdered sugar, lemon juice and extract; whisk well. Drizzle icing over warm logs. Immediately cut each log diagonally into 12 slices. Do not separate slice. Cool 10 minutes; separate slices. Cool completely on a wire rack.
NOTES
From Cooking Light.
Untried.
Friday, March 27, 2009
Chickpea Corn Patties
2 tsp olive oil, divided
1 1/2 c corn kernels
1 c chopped onion
1/4 tsp dried thyme (1 tsp minced fresh)
1 (19 oz) can chickpeas, rinsed and drained
1/2 c fresh breadcrumbs
3 Tbsp cornmeal, divided
1/2 tsp salt
1/4 tsp red pepper
Heat 1 tsp oil in a large nonstick skillet over medium high heat. Add corn, onion and thyme; saute 2 minutes. Place corn mixture into a food processor with chickpeas, bread crumbs, 2 Tbsp cornmeal, salt and red pepper. Pulse until combined and chunky. Divide mixture into equal potions and shape each into a 1/2" thick patty. Dredge patties in 1 Tbsp cornmeal. Heat 1 tsp oil in a large greased nonstick skillet over medium heat. Cook patties 5 minutes on each side, flipping carefully, or until golden. Serve on a bun, or with salsa or marinara sauce.
NOTES
From Cooking Light.
These are so much better than they sound and look.
We always eat them topped with salsa, and they are delicious. A favorite of the whole family.
1 1/2 c corn kernels
1 c chopped onion
1/4 tsp dried thyme (1 tsp minced fresh)
1 (19 oz) can chickpeas, rinsed and drained
1/2 c fresh breadcrumbs
3 Tbsp cornmeal, divided
1/2 tsp salt
1/4 tsp red pepper
Heat 1 tsp oil in a large nonstick skillet over medium high heat. Add corn, onion and thyme; saute 2 minutes. Place corn mixture into a food processor with chickpeas, bread crumbs, 2 Tbsp cornmeal, salt and red pepper. Pulse until combined and chunky. Divide mixture into equal potions and shape each into a 1/2" thick patty. Dredge patties in 1 Tbsp cornmeal. Heat 1 tsp oil in a large greased nonstick skillet over medium heat. Cook patties 5 minutes on each side, flipping carefully, or until golden. Serve on a bun, or with salsa or marinara sauce.
NOTES
From Cooking Light.
These are so much better than they sound and look.
We always eat them topped with salsa, and they are delicious. A favorite of the whole family.
Fresh Cranberry Muffins
2 c all-purpose flour
2/3 c sugar
2 tsp baking powder
1/4 tsp salt
1 c chopped fresh cranberries
2/3 c milk
1/4 c butter, melted
1 tsp grated orange rind
1/2 tsp vanilla extract
1 egg, lightly beaten
Combine flour, sugar, baking powder and salt in a large bowl; whisk well. Stir in cranberries; make a well in the center of mixture. Combine milk, butter, orange rind, vanilla and egg; add to flour mixture and stir until just moist. Spoon batter into 12 greased muffin cups. Bake at 400 degrees for 18 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pan immediately and cool on a wire rack.
VARIATIONS
Replace cranberries and orange rind with blueberries and lemon rind; chopped appe, pear or pineapple and cinnamon; or mashed banana and allspice.
NOTES
From Cooking Light.
Untried.
2/3 c sugar
2 tsp baking powder
1/4 tsp salt
1 c chopped fresh cranberries
2/3 c milk
1/4 c butter, melted
1 tsp grated orange rind
1/2 tsp vanilla extract
1 egg, lightly beaten
Combine flour, sugar, baking powder and salt in a large bowl; whisk well. Stir in cranberries; make a well in the center of mixture. Combine milk, butter, orange rind, vanilla and egg; add to flour mixture and stir until just moist. Spoon batter into 12 greased muffin cups. Bake at 400 degrees for 18 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pan immediately and cool on a wire rack.
VARIATIONS
Replace cranberries and orange rind with blueberries and lemon rind; chopped appe, pear or pineapple and cinnamon; or mashed banana and allspice.
NOTES
From Cooking Light.
Untried.
Roasted Beets with Feta
4 medium beets
1/4 c minced chives
2 Tbsp parsley
2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and pepper to taste
crumbled feta cheese to taste
Roast beets in one of two ways: 1) Wrap each beet in foil and roast at 400 degrees for 45 minutes to an hour, until easily pierced with a fork. Once cool enough to handle, peel and slice. Or 2) Peel and slice beets and roast at 400 degrees for 45 minutes to an hour, until tender, stirring and flipping slices every 10-15 minutes.
While beets are cooking, combine herbs, oil, vinegar, salt and pepper; whisk well.
When beets are cooked, toss with dressing and sprinkle with desired amount of feta.
NOTES
Adapted from a recipe at allrecipes.com
My absolute favorite way to cook beets. They're amazing.
1/4 c minced chives
2 Tbsp parsley
2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and pepper to taste
crumbled feta cheese to taste
Roast beets in one of two ways: 1) Wrap each beet in foil and roast at 400 degrees for 45 minutes to an hour, until easily pierced with a fork. Once cool enough to handle, peel and slice. Or 2) Peel and slice beets and roast at 400 degrees for 45 minutes to an hour, until tender, stirring and flipping slices every 10-15 minutes.
While beets are cooking, combine herbs, oil, vinegar, salt and pepper; whisk well.
When beets are cooked, toss with dressing and sprinkle with desired amount of feta.
NOTES
Adapted from a recipe at allrecipes.com
My absolute favorite way to cook beets. They're amazing.
Playgroup Granola Bars
2 c oats
3/4 c brown sugar
1/2 c wheat germ
3/4 tsp cinnamon
1 c flour
3/4 c raisins
3/4 tsp salt
1/2 c honey
1 egg
1/2 c oil
2 tsp vanilla
Combine dry ingredients; make a well in the center and add wet ingredients. Mix thoroughly (this is best done with your hands). Press into a greased 9"x13" pan and bake for 30-35 minutes, until edges are browned and starting to pull away from sides of pan. Cut before bars cool completely or they'll be too hard.
NOTES
From allrecipes.com
Family favorite.
Easily adaptable: I usually cut back on sugar/honey, use wheat flour, add flax seeds. Sometimes I sub almond extract for some of the vanilla. I often sub dried cranberries for the raisins and applesauce for the oil. I also like to add chocolate chips and peanuts.
3/4 c brown sugar
1/2 c wheat germ
3/4 tsp cinnamon
1 c flour
3/4 c raisins
3/4 tsp salt
1/2 c honey
1 egg
1/2 c oil
2 tsp vanilla
Combine dry ingredients; make a well in the center and add wet ingredients. Mix thoroughly (this is best done with your hands). Press into a greased 9"x13" pan and bake for 30-35 minutes, until edges are browned and starting to pull away from sides of pan. Cut before bars cool completely or they'll be too hard.
NOTES
From allrecipes.com
Family favorite.
Easily adaptable: I usually cut back on sugar/honey, use wheat flour, add flax seeds. Sometimes I sub almond extract for some of the vanilla. I often sub dried cranberries for the raisins and applesauce for the oil. I also like to add chocolate chips and peanuts.
Cauliflower Poppers
1 large head of cauliflower
juice of 1 lemon
3 cloves of garlic, minced
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon dried dill
fresh black pepper
2 tablespoons nutritional yeast
Preheat oven to 400 degrees. Separate cauliflower into bite-sized pieces. Whisk together remaining ingredients and toss with cauliflower. Bake about 40 minutes, stirring once about halfway through. They're ready when they're browned and tender but not mushy.
NOTES
From VegWeb.
Amazingly delicious (though not popular with the kids, but then, no cauliflower is popular with my kids.)
My grocery store doesn't carry nutritional yeast so I substitute grated Parmesan cheese (the fake powdery stuff).
juice of 1 lemon
3 cloves of garlic, minced
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon dried dill
fresh black pepper
2 tablespoons nutritional yeast
Preheat oven to 400 degrees. Separate cauliflower into bite-sized pieces. Whisk together remaining ingredients and toss with cauliflower. Bake about 40 minutes, stirring once about halfway through. They're ready when they're browned and tender but not mushy.
NOTES
From VegWeb.
Amazingly delicious (though not popular with the kids, but then, no cauliflower is popular with my kids.)
My grocery store doesn't carry nutritional yeast so I substitute grated Parmesan cheese (the fake powdery stuff).
Vegetarian Lasagna
1 small eggplant, peeled and cut into cubes
1/2 tsp salt
3 Tbsp olive oil, divided
8 oz sliced mushrooms
1 small onion, diced
2-4 cloves garlic, minced
3-4 c tomato sauce
dried basil, oregano, parsley, thyme, rosemary to taste
1 c frozen spinach
2 c ricotta cheese
2 c shredded mozzarella cheese, divided
1/2 c grated Parmesan cheese
1 (8 oz) package lasagna noodles, cooked and drained
2 medium zucchinis, thinly sliced
Sprinkle eggplant with salt; let sit 10-15 minutes. Rinse and pat dry. Toss with about 1 Tbsp olive oil; roast in a 400-degree oven for 20-30 minutes or until tender.
Heat remaining oil in a skillet over medium heat; cook and stir mushrooms, onions and garlic until softened. Stir in tomato sauce, herbs and spinach; cook until spinach is no longer frozen.
Combine ricotta, 1 1/2 c mozzarella and Parmesan.
Spread 1/3 sauce mixture in the bottom of a 9"x13" pan. Layer with 1/3 lasagna noodles, half of eggplant, and half of zucchini. Spread with half of cheese mixture. Spread with 1/3 sauce, 1/3 lasagna noodles, and remaining eggplant, zucchini and cheese mixture. Top with remaining lasagna noodles and sauce and sprinkle with remaining 1/2 c mozzarella.
Cover with foil and bake at 350 degrees for about 45 minutes, then uncover and continue cooking about 15-20 minutes or until cheese is melted and browning.
NOTES
This is actually my own recipe, cobbled together from various other veggie lasagna recipes, reconstructed here to the best of my recollection.
Amounts and types of veggies are variable by taste. It's nice to roast all of the veggies )except spinach) along with the eggplant.
1/2 tsp salt
3 Tbsp olive oil, divided
8 oz sliced mushrooms
1 small onion, diced
2-4 cloves garlic, minced
3-4 c tomato sauce
dried basil, oregano, parsley, thyme, rosemary to taste
1 c frozen spinach
2 c ricotta cheese
2 c shredded mozzarella cheese, divided
1/2 c grated Parmesan cheese
1 (8 oz) package lasagna noodles, cooked and drained
2 medium zucchinis, thinly sliced
Sprinkle eggplant with salt; let sit 10-15 minutes. Rinse and pat dry. Toss with about 1 Tbsp olive oil; roast in a 400-degree oven for 20-30 minutes or until tender.
Heat remaining oil in a skillet over medium heat; cook and stir mushrooms, onions and garlic until softened. Stir in tomato sauce, herbs and spinach; cook until spinach is no longer frozen.
Combine ricotta, 1 1/2 c mozzarella and Parmesan.
Spread 1/3 sauce mixture in the bottom of a 9"x13" pan. Layer with 1/3 lasagna noodles, half of eggplant, and half of zucchini. Spread with half of cheese mixture. Spread with 1/3 sauce, 1/3 lasagna noodles, and remaining eggplant, zucchini and cheese mixture. Top with remaining lasagna noodles and sauce and sprinkle with remaining 1/2 c mozzarella.
Cover with foil and bake at 350 degrees for about 45 minutes, then uncover and continue cooking about 15-20 minutes or until cheese is melted and browning.
NOTES
This is actually my own recipe, cobbled together from various other veggie lasagna recipes, reconstructed here to the best of my recollection.
Amounts and types of veggies are variable by taste. It's nice to roast all of the veggies )except spinach) along with the eggplant.
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