Here's another shameless plug for an EatingWell recipe. I hope they appreciate the free advertising on our obscure blog.
The recipe in question is for a versatile balsamic marinade.
Balsamic Marinade
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 cloves garlic or 1 clove shallot*, minced
1 tbsp dry Italian seasoning
1/2 tsp freshly ground pepper
1 tsp salt
Mix and use as desired. Makes 1/2 cup or enough for about 4 servings of the dish of your choice.
*I fell in love with shallots the week I first tried this recipe. Oh the memories.
Like many other marinades, there are dozens if not hundreds of great applications. Just choose ingredients that are in the right flavor profile and you're good to go. So far I have grilled chicken and many vegetables with this marinade. All turned out fantastic, especially the mushrooms! Eventually I'll try it with different cooking methods, but it's still warm enough to grill so it may be a while.
Tonight I made grilled vegetable and feta panini using this marinade. It was so fabulous and filling that my 5-year-old son and I had no desire for dessert. (Of course, it's possible he might not like coconut that much, but we'll say it was because the sandwich was so fabulous.) And because we liked it so well, I'll share the idea with you here. I'll write it as a recipe, but really it's more of an idea for you to adapt to the ingredients that you have and like. I do highly recommend the portabello mushrooms though. They have great flavor and a meaty texture (for those of you who, like me, were always put off of mushrooms by their texture). They're pretty much the mushrooms that are helping me to finally like mushrooms.
Grilled Vegetable and Feta Panini
2 extra large portabello mushroom caps, stems removed
2 6-8" zucchini sliced 1/4-1/2" thick lengthwise
4-6 small sweet peppers (or 1 large bell pepper), stem and seeds removed and sliced in half lengthwise
3 slices of red onion (all layers still together so it's still a disc)
1 recipe Balsamic Marinade
3 oz or so crumbled feta cheese
2 cups mixed spinach and baby kale
4 torta rolls from Costco (like ciabatta)
extra virgin olive oil as needed
1. Spread prepared vegetables in a pan. Using a heat-stable pastry brush (mine is silicone), brush top side of vegetables with the marinade. Place this side of vegetables down on a heated grill and then brush the other side. Flip and re-brush as needed until vegetables are cooked and delicious. (Don't forget to slice and use the portabello stems. They might not make it on the sandwiches, but they came out crisp, meaty, and delicious all by themselves.)
2. Once vegetables are cooked, remove from heat. If possible, peel the sweet peppers. Slice the mushrooms into strips. Cut down any vegetables that are too large for the bread into smaller pieces.
3. Slice rolls in half. Brush outsides with oil.
4. Assemble sandwiches with layers of various vegetables, crumbled cheese, and leafy greens. Turn grill to low and place sandwiches on the grate. Press sandwiches firmly with spatula or place a weighted pan on top of them. Flip once bottom side is crispy and browned but not dark. Repeat on other side.
5. Serve and enjoy.
Rosemary
Sunday, September 22, 2013
Sunday, September 8, 2013
Baby Arugula Chickpea Salad with Feta
A while back I had some baby arugula from my CSA and I wasn't sure what to do with it. A quick Internet Search brought me to Kalyn's Kitchen. It's really nicely put together and she has some great photography. All the recipes look super yummy too, so I'm sure I'll go back. Her blog focuses on lower-glycemic index recipes. To be clear, I am not endorsing the information on her site or any products or books that may be advertised or endorsed on her site. This recipe is yummy and healthy so it is very much worth re-posting. For those with kids, athletes, etc. you'll definitely want to add to the meal. But it is very satisfying on its own. Also, it's the only way I've really enjoyed arugula so far, but it gives me hope that I'll find many more ways to enjoy it in the future.
Here is the link to the original recipe:
http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html
Dressing*:
2 tbsp balsamic vinegar
1 tsp tahini
1 tsp lemon juice
pinch salt
3 tbsp extra virgin olive oil
Salad:
1 15oz. can chickpeas (garbanzo beans) OR a little less than 2 cups of cooked chickpeas if you made them from their dry state (which I highly recommend for best results), rinsed and drained
5 oz baby arugula, washed and dried (spinach is also a good mix-in if you don't have enough arugula)
2 tbsp crumbled feta
ground black pepper to taste
Mix chickpeas with 1 1/2 tbsp of the dressing and marinate for about 5 minutes.
In a large bowl, toss the arugula with desired amount of dressing. Gently stir in marinated chickpeas and feta. Season with pepper if desired.
Note: Only make as much salad as you can eat. It will not hold up well. If you want leftovers, store ingredients separately and combine right before eating.
*The tahini adds a great creaminess to the dressing, but don't despair if you don't have it. The salad tastes almost as good when simply dressed with balsamic vinegar and olive oil.
Rosemary
Here is the link to the original recipe:
http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html
Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
(Makes about 4 servings, recipe created by Kalyn)
Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste
Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil
Instructions:
Baby Arugula Chickpea Salad with Feta(Makes about 4 servings, recipe created by Kalyn)
Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste
Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil
Instructions:
Drain chickpeas into a colander placed in the sink, then rinse well with
cold water until no more foam appears. Let chickpeas drain at least 5
minutes. (Sometimes I pat them dry with paper towels if they still seem
wet.)
In a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.
Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.
Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.
This doesn't keep well, so only make as much as you will be eating at that time.
- See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.w0RBkWMa.dpufIn a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.
Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.
Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.
This doesn't keep well, so only make as much as you will be eating at that time.
Dressing*:
2 tbsp balsamic vinegar
1 tsp tahini
1 tsp lemon juice
pinch salt
3 tbsp extra virgin olive oil
n
a small bowl, stir together the balsamic vinegar, tahini, lemon juice,
and salt. Whisk in olive oil, 1 T at a time, until dressing is
emulsified. - See more at:
http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.ojIlFiBY.dpuf
In a small bowl, whisk together the vinegar, tahini, lemon juice, and salt. Slowly whisk in the olive oil until emulsified. If the dressing won't emulsify, don't despair. Just give it a quick mix before using later.Salad:
1 15oz. can chickpeas (garbanzo beans) OR a little less than 2 cups of cooked chickpeas if you made them from their dry state (which I highly recommend for best results), rinsed and drained
5 oz baby arugula, washed and dried (spinach is also a good mix-in if you don't have enough arugula)
2 tbsp crumbled feta
ground black pepper to taste
Mix chickpeas with 1 1/2 tbsp of the dressing and marinate for about 5 minutes.
In a large bowl, toss the arugula with desired amount of dressing. Gently stir in marinated chickpeas and feta. Season with pepper if desired.
Note: Only make as much salad as you can eat. It will not hold up well. If you want leftovers, store ingredients separately and combine right before eating.
*The tahini adds a great creaminess to the dressing, but don't despair if you don't have it. The salad tastes almost as good when simply dressed with balsamic vinegar and olive oil.
Rosemary
Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
(Makes about 4 servings, recipe created by Kalyn)
Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste
Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil
Instructions:
(Makes about 4 servings, recipe created by Kalyn)
Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste
Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil
Instructions:
Drain chickpeas into a colander placed in the sink, then rinse well with
cold water until no more foam appears. Let chickpeas drain at least 5
minutes. (Sometimes I pat them dry with paper towels if they still seem
wet.)
In a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.
Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.
Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.
This doesn't keep well, so only make as much as you will be eating at that time.
- See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.w0RBkWMa.dpufIn a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.
Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.
Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.
This doesn't keep well, so only make as much as you will be eating at that time.
Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
(Makes about 4 servings, recipe created by Kalyn)
Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste
Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil
Instructions:
(Makes about 4 servings, recipe created by Kalyn)
Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste
Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil
Instructions:
Drain chickpeas into a colander placed in the sink, then rinse well with
cold water until no more foam appears. Let chickpeas drain at least 5
minutes. (Sometimes I pat them dry with paper towels if they still seem
wet.)
In a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.
Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.
Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.
This doesn't keep well, so only make as much as you will be eating at that time.
- See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.w0RBkWMa.dpufIn a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.
Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.
Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.
This doesn't keep well, so only make as much as you will be eating at that time.
Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
(Makes about 4 servings, recipe created by Kalyn)
Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste
Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil
Instructions:
(Makes about 4 servings, recipe created by Kalyn)
Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste
Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil
Instructions:
Drain chickpeas into a colander placed in the sink, then rinse well with
cold water until no more foam appears. Let chickpeas drain at least 5
minutes. (Sometimes I pat them dry with paper towels if they still seem
wet.)
In a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.
Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.
Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.
This doesn't keep well, so only make as much as you will be eating at that time.
- See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.w0RBkWMa.dpufIn a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.
Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.
Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.
This doesn't keep well, so only make as much as you will be eating at that time.
Thursday, August 15, 2013
Chocolate Banana Pie with Oreo Graham Coconut Crust
After my son's most recent birthday, I found myself with a bunch of leftover Oreo crumbs (the asphalt on a race track cake) and some silken tofu that was about to expire. So I went searching on food.com, adapted a couple of recipes, and came up with this easy and yummy dessert. I wouldn't call it a health food, but it's certainly healthier than a regular cream pie. Enjoy!
Chocolate Banana Pie with Oreo Graham Coconut Crust
1/4 cup ground almonds (easy to make by running raw almonds through the food processor)
1/4 cup coconut
1/3 cup melted butter or, for extra coconut flavor, melted extra virgin coconut oil
3 tbsp sugar (optional if you want it less sweet, especially if using a lot of Oreo crumbs)
Preheat oven to 350 F. Combine ingredients in a bowl and then press into a 9" or larger pie pan. Bake for 10 minutes. Allow to cool completely.
1 (10 oz) box silken tofu (I had a 14 oz container and threw the extra in an egg salad that was about 1/2 egg, 1/2 tofu. I used an egg slicer so the pieces looked identical to egg whites and they were indiscernible from each other. Smoothies are also a good option for your leftovers if you have any.)
2 large very ripe bananas, sliced
1 tsp vanilla extract
2-3 tbsp light brown sugar
1/4 tsp salt
1 tsp raspberry vinegar (apple cider and red wine vinegars are also good options)
Melt chocolate in a double boiler or in the microwave.
Place tofu and 1/4 of banana chunks into a blender or food processor and puree until smooth, scraping down as necessary. Add the rest of the bananas in batches and process until smooth. Add vanilla, brown sugar, salt, and vinegar and blend. Add melted chocolate chips and puree until smooth and uniform, still scraping the sides as needed. Adjust brown sugar to taste.
Pour filling into crust and chill in the refrigerator for at least 2 hours. Serve and enjoy!
Rosemary
 |
| Don't hold the poor food photography against the pie. It did its best. |
Chocolate Banana Pie with Oreo Graham Coconut Crust
Crust:
1 1/2 cups of graham cracker and Oreo crumbs combined (you can go all one if you like or combine however you like)1/4 cup ground almonds (easy to make by running raw almonds through the food processor)
1/4 cup coconut
1/3 cup melted butter or, for extra coconut flavor, melted extra virgin coconut oil
3 tbsp sugar (optional if you want it less sweet, especially if using a lot of Oreo crumbs)
Preheat oven to 350 F. Combine ingredients in a bowl and then press into a 9" or larger pie pan. Bake for 10 minutes. Allow to cool completely.
Filling:
1 cup semi-sweet chocolate chips1 (10 oz) box silken tofu (I had a 14 oz container and threw the extra in an egg salad that was about 1/2 egg, 1/2 tofu. I used an egg slicer so the pieces looked identical to egg whites and they were indiscernible from each other. Smoothies are also a good option for your leftovers if you have any.)
2 large very ripe bananas, sliced
1 tsp vanilla extract
2-3 tbsp light brown sugar
1/4 tsp salt
1 tsp raspberry vinegar (apple cider and red wine vinegars are also good options)
Melt chocolate in a double boiler or in the microwave.
Place tofu and 1/4 of banana chunks into a blender or food processor and puree until smooth, scraping down as necessary. Add the rest of the bananas in batches and process until smooth. Add vanilla, brown sugar, salt, and vinegar and blend. Add melted chocolate chips and puree until smooth and uniform, still scraping the sides as needed. Adjust brown sugar to taste.
Pour filling into crust and chill in the refrigerator for at least 2 hours. Serve and enjoy!
Rosemary
Wednesday, April 17, 2013
Black Bean Quinoa Salad
A friend of mine brought this salad to a potluck. It was delicious, healthy, and beautiful so of course I have to post it here.
Black Bean Quinoa
dressing
5 T fresh lime juice
1 t salt
1 garlic clove, minced
1/4 c cilantro, finely chopped
1 t ground cumin
1/3 c olive oil
1/2 t black pepper, or to taste
salad
1 1/2 c quinoa (measurement before cooking)
1 can black beans, drained
1 can corn kernels
1 avocado, chopped
1/4 c fresh cilantro, chopped
1/4 c green onions, finely chopped
1 tomato, chopped
In a small bowl, whisk together dressing ingredients.
Rinse quinoa, and cook according to directions on the package.
Add everything into a big bowl and mix it up. Enjoy!
Rosemary & friend
Black Bean Quinoa
dressing
5 T fresh lime juice
1 t salt
1 garlic clove, minced
1/4 c cilantro, finely chopped
1 t ground cumin
1/3 c olive oil
1/2 t black pepper, or to taste
salad
1 1/2 c quinoa (measurement before cooking)
1 can black beans, drained
1 can corn kernels
1 avocado, chopped
1/4 c fresh cilantro, chopped
1/4 c green onions, finely chopped
1 tomato, chopped
In a small bowl, whisk together dressing ingredients.
Rinse quinoa, and cook according to directions on the package.
Add everything into a big bowl and mix it up. Enjoy!
Rosemary & friend
Saturday, July 7, 2012
Deep, Dark Chocolate Cake
My son is obsessed with the solar system right now. So for his 4th birthday I made him a solar system cake, complete with black frosting. To go with that, I made this deep, dark chocolate cake from a recipe that I found in Bake Wise by Shirley O. Corriher. I never noticed a single speck of crumb make it into the frosting. It was nice and moist too. I modified it slightly to make it a tiny bit healthier and more suited to its task as a birthday cake.
Deep, Dark Chocolate* Cake
Nonstick cooking spray and parchment paper, cut to fit pan
2 3/4 cups sugar
3/4 tsp salt
3/4 cup Dutch process cocoa powder (all they sell around here is "natural"cocoa powder)
1 tsp baking soda
1 cup water
1cup canola oil
2 tsp vanilla extract
1 3/4 cups all-purpose flour (I used 1 cup cake flour and 3/4 cup whole wheat pastry flour, next time I'll increase the amount of whole wheat and decrease the cake flour and see if it works)
4 large egg yolks
2 large eggs (I omitted the egg yolks and used a total of 4 large eggs. If you want it more dense and moist, stick with the yolks. I thought it was still plenty moist and may have held up better to the decorating.)
1/4 cup buttermilk (soured milk for me)
1. Preheat oven to 350°F. Place baking stone in center of oven if you have one.
2. Generously spray cake pan(s). Line the bottom of the pan(s) with parchment paper that has been cut to size. Spray top of parchment paper.
3. In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another pan, heat water to boiling. Stirring constantly, pour boiling water a little at a time into cocoa mixture, mixing well. Place on heat and bring back to a boil. Turn off heat and allow to stand in pan for at least 10 minutes.
4. Pour cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low for 10 seconds. On low speed, beat in the flour and then, with minimum of beating, beat in the yolks, eggs, and buttermilk.
5. Pour batter into prepared pan(s). Place in oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for a 9x13 sheet cake. Allow to cool in the pan for 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing. (I like to freeze it to make it even easier to de-crumb and frost.)
From here you can go many places. I did a more traditional decorating job on it. You can layer it with ganache, nuts, berries, cream, or whatever you like for a more grown-up version.
*Note that "dark chocolate" here does not refer to your typical antioxidant-rich dark chocolate. Here we are talking about alkalizing (raising pH with baking soda) the cocoa to darken its color for purely cosmetic reasons. This process actually decreases the nutrition of the cocoa somewhat :-( So if you want a chocolate cake that's even a little bit better for you, I'd look for a different recipe. Or if you're like me and after a point you say to yourself, "It's cake for crying out loud!" then just enjoy it as it is and save the real dark chocolate for another night. After all, how often do I actually eat cake? (Answer: birthdays, so maybe once every couple of months.)
Rosemary
Deep, Dark Chocolate* Cake
Nonstick cooking spray and parchment paper, cut to fit pan
2 3/4 cups sugar
3/4 tsp salt
3/4 cup Dutch process cocoa powder (all they sell around here is "natural"cocoa powder)
1 tsp baking soda
1 cup water
1cup canola oil
2 tsp vanilla extract
1 3/4 cups all-purpose flour (I used 1 cup cake flour and 3/4 cup whole wheat pastry flour, next time I'll increase the amount of whole wheat and decrease the cake flour and see if it works)
4 large egg yolks
2 large eggs (I omitted the egg yolks and used a total of 4 large eggs. If you want it more dense and moist, stick with the yolks. I thought it was still plenty moist and may have held up better to the decorating.)
1/4 cup buttermilk (soured milk for me)
1. Preheat oven to 350°F. Place baking stone in center of oven if you have one.
2. Generously spray cake pan(s). Line the bottom of the pan(s) with parchment paper that has been cut to size. Spray top of parchment paper.
3. In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another pan, heat water to boiling. Stirring constantly, pour boiling water a little at a time into cocoa mixture, mixing well. Place on heat and bring back to a boil. Turn off heat and allow to stand in pan for at least 10 minutes.
4. Pour cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low for 10 seconds. On low speed, beat in the flour and then, with minimum of beating, beat in the yolks, eggs, and buttermilk.
5. Pour batter into prepared pan(s). Place in oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for a 9x13 sheet cake. Allow to cool in the pan for 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing. (I like to freeze it to make it even easier to de-crumb and frost.)
From here you can go many places. I did a more traditional decorating job on it. You can layer it with ganache, nuts, berries, cream, or whatever you like for a more grown-up version.
*Note that "dark chocolate" here does not refer to your typical antioxidant-rich dark chocolate. Here we are talking about alkalizing (raising pH with baking soda) the cocoa to darken its color for purely cosmetic reasons. This process actually decreases the nutrition of the cocoa somewhat :-( So if you want a chocolate cake that's even a little bit better for you, I'd look for a different recipe. Or if you're like me and after a point you say to yourself, "It's cake for crying out loud!" then just enjoy it as it is and save the real dark chocolate for another night. After all, how often do I actually eat cake? (Answer: birthdays, so maybe once every couple of months.)
Rosemary
Wednesday, April 11, 2012
Gooey Delicious Whole Wheat Orange Rolls, updated
UPDATE: I've played with this recipe more since originally posting and have found that the more orange, the better. So below you'll find some additions and increases in the orange ingredients that make these rolls even yummier.
If I were a poet, I would write an ode to my sister Cayenne and dough enhancer. Together, you two have rocked my world.
If you will recall, a while back Cayenne posted a recipe for Gooey Delicious Cinnamon Rolls.
I'm a dietitian, so I've had a great food nerd dream of making them with whole wheat flour. Well I finally picked up some dough enhancer* and my dream has come to fruition. Sort of. I was out of brown sugar, so I made orange rolls instead. SO YUMMY! My husband actually thought I'd bought them somewhere. I want to play around a little more and see if maybe I can use honey instead of granulated sugar, but for now these are delicious just the way they are. They're not low cal or in any way better to eat more of than normal orange or cinnamon rolls, but it's great to know that I can get a couple of servings of whole grains while indulging myself.
Here is the modified recipe, changes are in italics:
Whole Wheat Orange Rolls
1 1/4 oz package active dry yeast (since I'm not sure exactly what that is I throw in about 2 TBS)
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine (I like butter better) melted (Smart Balance)
1 tsp salt
2 eggs
4 cups whole wheat flour
1 tbsp dough enhancer
1-2 tbsp orange zest (more never hurts)
Dissolve the yeast in the warm milk in a large bowl. Throw in everything else but the flour and mix it well. Then slowly add the flour and start getting your elbows good and dirty kneading it (this is the best part, get out all those frustrations grrr)
Put the dough into a bowl, cover and let it rise for about an hour or until it is doubled in size. Once it is you can take it out, plop it on a floured surface and roll it out to about a quarter of an inch thick. Melt or soften some butter and spread it all over. Combine 3/4 cup sugar with 2 tbsp or more fresh orange zest then sprinkle on top of butter.
Roll it up and using some handy dandy floss cut it into about 1-2 inch chunks. place them on a pan and let them raise another 1/2 hour or so. Bake at 400 degrees for 10-15 minutes. Just until thy are beautifully golden brown. mmmm, making myself hungry!
Now for the BEST part. The icing.
1/4 cup butter or margarine (Smart Balance)
1 1/2 cups powdered sugar or thereabouts
1/4 cup (2 oz) cream cheese (fat free...we bought some by accident and while I usually find it inedible and gross, it was great in the frosting and I will definitely use it again)
1/4 cup fresh squeezed orange juice
Cream together softened butter and cream cheese. Beat in powdered sugar then add orange juice. Should make a nice thick glaze but not a stiff frosting. Once the little beauties are cooled, ice to taste.
*Dough enhancer is a specialty baking product that helps whole wheat flour behave more like white all-purpose flour. It's more than just wheat gluten. It has stabilizers that keep baked goods aloft rather than becoming dense and hard. You can buy dough enhancer or make your own.
Rosemary
And yes, those are pictures of Cayenne's Cinnamon Rolls. I am terrible at remembering to take pictures.
If I were a poet, I would write an ode to my sister Cayenne and dough enhancer. Together, you two have rocked my world.
If you will recall, a while back Cayenne posted a recipe for Gooey Delicious Cinnamon Rolls.
I'm a dietitian, so I've had a great food nerd dream of making them with whole wheat flour. Well I finally picked up some dough enhancer* and my dream has come to fruition. Sort of. I was out of brown sugar, so I made orange rolls instead. SO YUMMY! My husband actually thought I'd bought them somewhere. I want to play around a little more and see if maybe I can use honey instead of granulated sugar, but for now these are delicious just the way they are. They're not low cal or in any way better to eat more of than normal orange or cinnamon rolls, but it's great to know that I can get a couple of servings of whole grains while indulging myself.
Here is the modified recipe, changes are in italics:
Whole Wheat Orange Rolls
1 1/4 oz package active dry yeast (since I'm not sure exactly what that is I throw in about 2 TBS)
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine (I like butter better) melted (Smart Balance)
1 tsp salt
2 eggs
4 cups whole wheat flour
1 tbsp dough enhancer
1-2 tbsp orange zest (more never hurts)
Dissolve the yeast in the warm milk in a large bowl. Throw in everything else but the flour and mix it well. Then slowly add the flour and start getting your elbows good and dirty kneading it (this is the best part, get out all those frustrations grrr)
Put the dough into a bowl, cover and let it rise for about an hour or until it is doubled in size. Once it is you can take it out, plop it on a floured surface and roll it out to about a quarter of an inch thick. Melt or soften some butter and spread it all over. Combine 3/4 cup sugar with 2 tbsp or more fresh orange zest then sprinkle on top of butter.
Roll it up and using some handy dandy floss cut it into about 1-2 inch chunks. place them on a pan and let them raise another 1/2 hour or so. Bake at 400 degrees for 10-15 minutes. Just until thy are beautifully golden brown. mmmm, making myself hungry!
Now for the BEST part. The icing.
1/4 cup butter or margarine (Smart Balance)
1 1/2 cups powdered sugar or thereabouts
1/4 cup (2 oz) cream cheese (fat free...we bought some by accident and while I usually find it inedible and gross, it was great in the frosting and I will definitely use it again)
1/4 cup fresh squeezed orange juice
Cream together softened butter and cream cheese. Beat in powdered sugar then add orange juice. Should make a nice thick glaze but not a stiff frosting. Once the little beauties are cooled, ice to taste.
*Dough enhancer is a specialty baking product that helps whole wheat flour behave more like white all-purpose flour. It's more than just wheat gluten. It has stabilizers that keep baked goods aloft rather than becoming dense and hard. You can buy dough enhancer or make your own.
Rosemary
And yes, those are pictures of Cayenne's Cinnamon Rolls. I am terrible at remembering to take pictures.
Wednesday, March 7, 2012
Black Bean & Salmon Tostadas
I finally did it. I bought canned salmon. I've been meaning to do this for a while but just never get around to it. Canned salmon is an excellent way to incorporate more omega-3 rich fish into the diet and it is far less expensive than fresh or frozen salmon. But I've never played with canned salmon before so I wasn't sure exactly what I'd do with it. So I turned to my faithful eatingwell.com and found this recipe for Black Bean & Salmon Tostadas. I didn't have those exact ingredients, so this post is documenting my riff on their recipe since I think it turned out great.
Oh, and Thyme, my version is allergen-free for your little dude so long as your salsa and chili powder have been vetted.
Black Bean & Salmon Tostadas
8 6-inch corn tortillas
Canola Oil
1 15 ounce can boneless, skinless wild Alaskan salmon, drained
1 large avocado, diced
1/2 tsp chili powder or to taste
2 tsp lime juice or to taste (not sure exactly how much I put in)
1 15-ounce can black beans, rinsed
1 tbsp extra virgin olive oil
2 tablespoons prepared salsa
1/2 cup red onion, diced
2 cups thinly sliced lettuce
1. Position racks in upper and lower thirds of the oven; preheat to 375°F.
2. Brush tortillas on both sides with canola oil. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
3. Combine salmon, avocado, chili powder and lime juice in a bowl. Process black beans, olive oil, salsa and red onions in a food processor until smooth. (I used an immersion blender.) Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
4. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with lettuce.
Rosemary
Oh, and Thyme, my version is allergen-free for your little dude so long as your salsa and chili powder have been vetted.
Black Bean & Salmon Tostadas
8 6-inch corn tortillas
Canola Oil
1 15 ounce can boneless, skinless wild Alaskan salmon, drained
1 large avocado, diced
1/2 tsp chili powder or to taste
2 tsp lime juice or to taste (not sure exactly how much I put in)
1 15-ounce can black beans, rinsed
1 tbsp extra virgin olive oil
2 tablespoons prepared salsa
1/2 cup red onion, diced
2 cups thinly sliced lettuce
1. Position racks in upper and lower thirds of the oven; preheat to 375°F.
2. Brush tortillas on both sides with canola oil. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
3. Combine salmon, avocado, chili powder and lime juice in a bowl. Process black beans, olive oil, salsa and red onions in a food processor until smooth. (I used an immersion blender.) Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
4. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with lettuce.
Rosemary
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