Posts
I checked Veganomicon out from the library because I've heard it's a fantastic cookbook. I can't speak for the whole book--this is the first recipe I've tried--but these definitely are fantastic! Rich, dense, chewy, with a lovely hint of flavor from the almond and raspberry. These aren't just good fasting cookies--they're good cookies period! And you don't need a mixer to make them.
Chewy Chocolate-Raspberry Cookies
1/2 cup raspberry preserves
1 cup sugar
1/3 cup neutral oil (like canola)
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1 1/2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350. Lightly grease cookie sheets.
In a large mixing bowl, stir together the preserves, sugar, oil, and extracts. In
another bowl, mix the rest of the ingredients. Add the dry ingredients to the wet in 3 batches, mixing well with a fork or spoon after each addition. Mix to a smooth, soft, pliable dough. By the last batch, you'll probably need to get your hands in there to help.
Roll the dough into walnut-size balls and flatten into 2 1/2 inch diameter disks. Place closely together on a cookie sheet. Bake 10 minutes (they'll be slightly cracked on the tops, but still very soft).
Remove the pans from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. Or eat warm and still slightly gooey!
Makes 2 dozen.
Friday, August 19, 2011
Wednesday, August 10, 2011
Tomato Couscous
Tomato Couscous
Total Time: 30 min
Prep Time: 25 min
Ingredients
1/4 cup sun-dried tomatoes (not oil-packed), finely chopped
12 ounce green beans, trimmed
1 cup Israeli (pearl) couscous
1 pint grape tomatoes
1/2 cup pitted Kalamata olives
1/2 cup packed fresh flat-leaf parsley leaves
1 lemon
2 tablespoons Champagne vinegar
1 tablespoon extra virgin olive oil
1 teaspoon sugar
Salt
Pepper
1 can no-salt-added pinto beans, rinsed and drained
Directions
In small bowl, cover sun-dried tomatoes with hot water. Let stand.
Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water. Add green beans to boiling water. Cook 4 to 5 minutes or until crisp-tender; transfer to ice water. When cool, drain well. Cut into 1-inch pieces.
Cook couscous as label directs. Drain, rinse with cold water, and drain again.
Meanwhile, cut grape tomatoes in half and chop olives and parsley.
Into large bowl, from lemon, grate 1 teaspoon peel; squeeze 2 tablespoons juice. Stir in vinegar, oil, sugar, and 1/4 teaspoon each salt and freshly ground black pepper. Drain sun-dried tomatoes well; stir into mixture. Add beans, couscous, grape tomatoes, olives, parsley, and 1/4 teaspoon each salt and freshly ground black pepper. Stir until well mixed.
Total Time: 30 min
Prep Time: 25 min
Ingredients
1/4 cup sun-dried tomatoes (not oil-packed), finely chopped
12 ounce green beans, trimmed
1 cup Israeli (pearl) couscous
1 pint grape tomatoes
1/2 cup pitted Kalamata olives
1/2 cup packed fresh flat-leaf parsley leaves
1 lemon
2 tablespoons Champagne vinegar
1 tablespoon extra virgin olive oil
1 teaspoon sugar
Salt
Pepper
1 can no-salt-added pinto beans, rinsed and drained
Directions
In small bowl, cover sun-dried tomatoes with hot water. Let stand.
Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water. Add green beans to boiling water. Cook 4 to 5 minutes or until crisp-tender; transfer to ice water. When cool, drain well. Cut into 1-inch pieces.
Cook couscous as label directs. Drain, rinse with cold water, and drain again.
Meanwhile, cut grape tomatoes in half and chop olives and parsley.
Into large bowl, from lemon, grate 1 teaspoon peel; squeeze 2 tablespoons juice. Stir in vinegar, oil, sugar, and 1/4 teaspoon each salt and freshly ground black pepper. Drain sun-dried tomatoes well; stir into mixture. Add beans, couscous, grape tomatoes, olives, parsley, and 1/4 teaspoon each salt and freshly ground black pepper. Stir until well mixed.
Sweet Potato Bake Recipe
Sweet Potato Bake Recipe
10-12 Servings
Prep: 35 min. Bake: 20 min. + standing
Ingredients
7 large sweet potatoes (about 6 pounds), peeled and cubed
1/4 cup butter, cubed
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon ground ginger
TOPPING:
12 oatmeal cookies, crumbled
6 tablespoons butter, softened
Directions
Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just for 10-15 minutes or until tender. Drain
Mash potatoes with butter. Add the marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13-in. x 9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top.
Bake, uncovered, at 400° for 20 minutes or until browned. Let stand for 15 minutes before serving. Yield: 10-12 servings.
10-12 Servings
Prep: 35 min. Bake: 20 min. + standing
Ingredients
7 large sweet potatoes (about 6 pounds), peeled and cubed
1/4 cup butter, cubed
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon ground ginger
TOPPING:
12 oatmeal cookies, crumbled
6 tablespoons butter, softened
Directions
Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just for 10-15 minutes or until tender. Drain
Mash potatoes with butter. Add the marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13-in. x 9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top.
Bake, uncovered, at 400° for 20 minutes or until browned. Let stand for 15 minutes before serving. Yield: 10-12 servings.
Nita's crazy cake
Nita's crazy cake
yield: Makes 8 servings
This cake is good sprinkled with powdered sugar or topped with vanilla frosting.
Ingredients
1 1/2 cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1/3 cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
Preheat oven to 350°F. Place first 5 ingredients in 8x8x2-inch nonstick metal pan. Using handle of wooden spoon, poke three holes in dry ingredients. Combine 1 cup cold water, oil, vinegar, and vanilla in large glass measuring cup. Pour liquid ingredients into holes in dry ingredients (there will be some overflow). Using fork, stir until batter is smooth. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
yield: Makes 8 servings
This cake is good sprinkled with powdered sugar or topped with vanilla frosting.
Ingredients
1 1/2 cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1/3 cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
Preheat oven to 350°F. Place first 5 ingredients in 8x8x2-inch nonstick metal pan. Using handle of wooden spoon, poke three holes in dry ingredients. Combine 1 cup cold water, oil, vinegar, and vanilla in large glass measuring cup. Pour liquid ingredients into holes in dry ingredients (there will be some overflow). Using fork, stir until batter is smooth. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
Fried rice
Fried rice
Cook the rice.
In fry pan put ¼ cup oil
Optional 1 egg
Optional ¼ shrimp or chicken
¼ cup frozen mix green peas and carrots
Fry together 2 min. Then add rice (2-3 cups). Add ½ cup soy sauce and 1 table spoon sesame oil. Mix well cook 5 min. Salt, pepper to taste.
Svetlana
Cook the rice.
In fry pan put ¼ cup oil
Optional 1 egg
Optional ¼ shrimp or chicken
¼ cup frozen mix green peas and carrots
Fry together 2 min. Then add rice (2-3 cups). Add ½ cup soy sauce and 1 table spoon sesame oil. Mix well cook 5 min. Salt, pepper to taste.
Svetlana
Receipt Pancet
Receipt Pancet.
Half of 1 bag rice noodles soak in hot water for 10 min.
1 cup cut cabbage
1/2 cup cut carrots
1/2 cup cut onion
Optional mushrooms
1/4 cup oil heated, put all veggies fly for 5 min. add 1/2 cup soy sauce and 1 table s. sesame oil. Drain noodles. Then add noodles, mix together and fry covered for 10-15min. Stir occasionally.
Half of 1 bag rice noodles soak in hot water for 10 min.
1 cup cut cabbage
1/2 cup cut carrots
1/2 cup cut onion
Optional mushrooms
1/4 cup oil heated, put all veggies fly for 5 min. add 1/2 cup soy sauce and 1 table s. sesame oil. Drain noodles. Then add noodles, mix together and fry covered for 10-15min. Stir occasionally.
Orzo Salad with Corn, Tomatoes and Basil
I got this recipe from Soulemama's blog a few years ago and it's one of our favorites. It's fresh, easy, colorful, and keeps well. The original recipe doesn't have the feta, and it's delicious (and fasting!) without it, but with the feta it's even better.
Orzo Salad with Corn, Tomatoes and Basil
DRESSING:
2 TBSP fresh lemon juice
1 TBSP red wine or red wine vinegar
1/2 tsp black pepper
1 TBSP olive oil
1/2 tsp salt
3 cloves garlic, crushed
SALAD:
1 cup uncooked orzo (half of a box)
2 cups chopped tomato
1/4 cup chopped fresh basil
2 cups fresh yellow corn kernels
1/2 cup vertically sliced red onion
1 cup crumbled feta (or more!)
Prepare all dressing ingredients and place in a jar. Cover tightly and shake thoroughly. Prepare orzo according to package directions. Drain and place in a large bowl. Spoon half of the dressing over the orzo; toss to coat. Let cool to room temp. Add the remaining dressing, corn, tomato, onion, feta, and basil to the pasta. Let stand for at least 30 minutes.
Serves 8.
Orzo Salad with Corn, Tomatoes and Basil
DRESSING:
2 TBSP fresh lemon juice
1 TBSP red wine or red wine vinegar
1/2 tsp black pepper
1 TBSP olive oil
1/2 tsp salt
3 cloves garlic, crushed
SALAD:
1 cup uncooked orzo (half of a box)
2 cups chopped tomato
1/4 cup chopped fresh basil
2 cups fresh yellow corn kernels
1/2 cup vertically sliced red onion
1 cup crumbled feta (or more!)
Prepare all dressing ingredients and place in a jar. Cover tightly and shake thoroughly. Prepare orzo according to package directions. Drain and place in a large bowl. Spoon half of the dressing over the orzo; toss to coat. Let cool to room temp. Add the remaining dressing, corn, tomato, onion, feta, and basil to the pasta. Let stand for at least 30 minutes.
Serves 8.
Stone Fruit Tea Cake
This is the peach tart I brought for trapeza. It is so, so good--especially warm from the oven--and very simple to make. It can be made with any type of stone fruit, but I've only ever used peaches and nectarines. This is from Rustic Fruit Desserts, which has a multitude of recipes organized by seasonal availability of fruit, but extremely adaptable and versatile. Everything I've tried from this cookbook has been delicious!
Stone Fruit Tea Cake
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon fine sea salt (or slightly less table salt)
1 cup sugar
3/4 cup butter, at room temperature (1 1/2 sticks)
3 eggs
1 tablespoon vanilla
1 tablespoon butter, at room temperature, for the pan
2 1/2 cups coarsely chopped stone fruit, fresh or frozen (any variety, unpeeled is fine)
1 tablespoon turbinado sugar*
Whisk the flour, baking powder, and salt together in a small bowl. In a larger bowl, cream the sugar and butter together on medium-high speen for 3-4 minutes, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each, and then stir in the vanilla. Add the flour mixture and mix just till a smooth, sticky dough forms. Wrap the dough in plastic wrap, flatten into a disc, and freeze for 30 minutes (it will be too sticky to handle, otherwise).**
Meanwhile, prepare your fruit. When the dough is well-chilled, preheat the oven to 375. Butter a shallow 10-inch round baking pan or tart pan.
Divide the dough into two equal portions and pat one portion evenly into the bottom of the prepared pan (butter your fingers or the spoon so the dough won't stick quite so much). Spread the fruit evenly over the dough, all the way to the edges. Break the rest of the dough into tablespoon-sized pieces and scatter them over the fruit, then sprinkle the turbinado sugar over the top.
Bake for 30-40 minutes, or until lightly golden and firm. Cool at least 10 minutes before serving.
* Turbinado sugar is coarse, raw sugar crystals. Most grocery stores will have it in the baking section, or I buy from Sprouts in bulk. It's a wonderful finishing touch, but I've forgotten them before and nothing bad happened. : )
**You can store the dough in the freezer for longer if needed; just soften slightly before continuing with the recipe.
Stone Fruit Tea Cake
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon fine sea salt (or slightly less table salt)
1 cup sugar
3/4 cup butter, at room temperature (1 1/2 sticks)
3 eggs
1 tablespoon vanilla
1 tablespoon butter, at room temperature, for the pan
2 1/2 cups coarsely chopped stone fruit, fresh or frozen (any variety, unpeeled is fine)
1 tablespoon turbinado sugar*
Whisk the flour, baking powder, and salt together in a small bowl. In a larger bowl, cream the sugar and butter together on medium-high speen for 3-4 minutes, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each, and then stir in the vanilla. Add the flour mixture and mix just till a smooth, sticky dough forms. Wrap the dough in plastic wrap, flatten into a disc, and freeze for 30 minutes (it will be too sticky to handle, otherwise).**
Meanwhile, prepare your fruit. When the dough is well-chilled, preheat the oven to 375. Butter a shallow 10-inch round baking pan or tart pan.
Divide the dough into two equal portions and pat one portion evenly into the bottom of the prepared pan (butter your fingers or the spoon so the dough won't stick quite so much). Spread the fruit evenly over the dough, all the way to the edges. Break the rest of the dough into tablespoon-sized pieces and scatter them over the fruit, then sprinkle the turbinado sugar over the top.
Bake for 30-40 minutes, or until lightly golden and firm. Cool at least 10 minutes before serving.
* Turbinado sugar is coarse, raw sugar crystals. Most grocery stores will have it in the baking section, or I buy from Sprouts in bulk. It's a wonderful finishing touch, but I've forgotten them before and nothing bad happened. : )
**You can store the dough in the freezer for longer if needed; just soften slightly before continuing with the recipe.
Subscribe to:
Posts (Atom)