Protein Bars

My sister-in-law sent me this recipe a while back.  It took me a while to make them because I had to gather the ingredients (which, where I live, takes a few different stores and a bit of searching!)  But they were so worth it!  So, if you have a bit of time to chop, grind and mix all 21 of these ingredients together, you won't be sorry.  I kept them in my freezer and would take out a few at a time when I was on the go.  Needless to say, they didn't last too long.  My 3 year old and I devoured the entire batch within a couple of weeks!

Raw Protein Bars

Mixture 1:

3 cups almond flour (I ground my almonds in the blender, then strained them through a fine strainer/colander)

1 cup golden flax seeds

2 cups oats

Mixture 2:

¼ cup agave

¼ cup maple syrup

3 TBSP raw honey

¼ cup flax oil

¼ cup + 1 TBSP fresh lemon juice

¼ cup fresh orange juice

2 TBSP raw coconut oil (or almond oil)

2 tsp Vanilla

1/8 tsp Almond extract

1 ¼ tsp salt

Mixture 3:

½ cup dried cranberries

¼ cup golden raisins

½ cup dates

1 cup pecans

¼ cup sesame seeds

½ cup sunflower seeds

½ cup dried apricots

½ cup unsweetened coconut shreads

Directions:  Grind Mixture 1 in blender really well (I used my vita-mix).  Pour into large bread mixer bowl (My bosch was the perfect size).  Combine Mixture 2 in blender until creamy, then combine with Mixture 1 in bread mixer.  Blend Mixture 3 ingredients in Food Processor (a few ingredients at a time) then add to Mixture 1 & 2.  The dough is very stiff.  Spread into 9x13 glass pan.  Refrigerate to cool.  Cut into 1 inch squares.  Stays fresh in refrigerator for 2 weeks.  Or it freezes nicely.  Great for breakfast, snacks, roadtrips, etc!

Sweet and Sour Chicken

Found this recipe here

INGREDIENTS

• 1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
• 1 egg white
• 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
• 2 teaspoons cornstarch
• 1 10-ounce can pineapple chunks (reserve juice)
• 1/4 cup juice from the canned pineapple
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
• 2-3 tablespoons brown sugar
• 1 tablespoon + 1 teaspoon cooking oil
• 1 red bell pepper, cut into 1 inch chunks
• 1 yellow bell pepper, cut into 1 inch chunks
• 1 teaspoon grated fresh ginger

METHOD

1 In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

2 In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

3 Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

4 Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.

Taco Soup

This is probably one of my favorite "go to" recipes of all time.  I almost always have all of the ingredients on hand, and it is a cinch to throw together.  The only problem, I never measure anything, so I have no idea how to measure this recipe out, but here's a shot.

Ingredients:

Ground Beef (about a pound)

Onion, finely chopped

Seasonings (salt, pepper, cumin, oregano, etc.)

Quart tomato sauce

Frozen Corn

Variety of Canned beans, drained (black, kidney, garbanzo, etc.)

Brown the hamburger with chopped onion and seasonings, drain.  Now, either in a large soup pot, or in the crockpot, stir everything together.  If it seems a little thick, sometimes I add some water.  Heat it through for an hour or so.  If I do it in the crockpot, I just keep it on low for a few hours.

Serve with grated cheese, avacado, corn chips, sour cream, fresh cilantro, or whatever floats your boat.

My kids, who don't love soup, love this dish.  And I love it too, because it is gluten, dairy (I don't add the cheese garnishments), sugar, and soy free.  Awesome.  

Brussels Sprouts

They have a bad rap.  I have to honestly say I don't think I'd ever had them before Christmas.  If my mom ever made them I either didn't eat them, or I've chosen to completely forget them.

I watched The Pioneer Woman's Christmas Special on Food Network and she made Balsamic Glazed Brussels Sprouts with Cranberries.  They looked so good.  I wanted them instantly and added them to our Christmas menu.  The verdict?  They were good.  But I liked them better before adding the glaze to them.  Just roasted in the oven with some olive oil.  I couldn't stop eating them.  That's how I make them now.  Simply roasted.

I make them by washing and halving them.  Then spreading them on a cookie sheet.  Drizzle with olive oil, sprinkle some salt.  Toss them around a bit, then bake them in a 375 degree oven for about 30 minutes.


{photo from the Pioneer Woman}

I want to try this recipe next - with Garlic.  Yum.

How do you like your Brussels Sprouts?

PW Tacos

Made these today:

Tacos

So good.

Quinoa Stir-Fry with Chicken and Veggies

Quinoa Stir-Fry With Vegetables and Chicken


• 3/4 cup quinoa, rinsed
• 1/2 teaspoon salt, divided
• 1 tablespoon vegetable oil
• 1 small carrot, thinly sliced
• 1 medium red bell pepper, cored, seeded and chopped
• 2 teaspoons grated ginger
• 1 clove garlic, sliced
• 1 small red chile, chopped (optional)
• 2 cups snow peas, trimmed
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 4 oz grilled chicken breast, chopped
• 2 scallions, chopped
• 1/2 cup cilantro
• 1 tablespoon soy sauce


Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

Hassleback Potatoes

Pie

Real Pie.  Not wheat/dairy/soy/sugar free pie.  Real, Good, Pie.

I doubled my favorite pie crust recipe, borrowed some of my mom's pie plates, and got busy.

Here's what I came up with:

Banana Cream (Lion House)

4 cups milk

2 cups half and half

2 tablespoons butter

1 1/4 cup sugar, divided

3 egg yolks

1/4 tsp salt

1/2 cup cornstarch

1 1/2 tsp vanilla

Bananas

(makes 2 pies)

 Measure 4 cups of milk, reserving 1 of those cups to mix with the cornstarch later.  In a large sauce pan add the 3 cups of milk, half and half, butter, and ¾ cup of sugar.  Cook over medium heat until butter is melted and milk is scalded (this means bring almost to the boiling point.)

In a small bowl, whisk the egg yolks well.  Add the remaining ½ cup sugar and salt and whisk very well.  Slowly add to the hot milk, stirring constantly for about half a minute.  Cook mixture for 15 to 20 minutes over medium heat, stirring frequently.

Whisk the remaining 1 cup of milk with the cornstarch until smooth.  Slowly add to hot mixture, stirring constantly to avoid lumps.  Stir for 2 more minutes.  Continue cooking for another 15 – 20 minutes, stirring every 5 minutes.  When pudding is thick, add the vanilla.  Remove from the heat.

Pour hot filling over sliced bananas.  Cool, then top with whipped cream.

2 Chocolate Cream

(same as banana cream, but melt 3/4 cup semi-sweet chocolate chips with the vanilla in the end)

Coconut Cream

(same as banana, except mix some toasted coconut into the pudding)

Mixed Berry

3 Pumpkin

I made them for our Annual Shamrock Club Harvest Dinner.  Yum.  Along with about 140 rolls.  Double Yum.  I'll post that recipe later.

Wheat, Dairy, Sugar and Soy Free

That's why I haven't posted for a while.  I've been told by a health practicioner that I should avoid all of them for about 6 months.  And yah, it's no fun.  And yah, I cheat all the time.  But I've become a bit adventurous lately.  Here are a few things in the blogosphere that I've tried and actually enjoyed (I had to make variations to most of them, using things like almond/rice milk, agave, etc):

Crepes

Chocolate Chip Cookies

Lots of these . . . . I should have kept better track!

Cookie Dough Dip
with Sugar Free Chocolate Chips

Flax Seed Pancakes

Cornbread

I've also failed at too many to record.  Dang.

I need to gather a few more flours and such to make this All Purpose Flour mix.  That way I can make this Pie Crust.  Even though I'm sure it won't be the same as my all time favorite pie crust.

And for the record, I'm totally cheating on Thanksgiving.  And Christmas.  And New Years.  And maybe a few days in between.  I'm so bad at this.

I am doing better though.

Eclairs

I made these for my High School BFF's birthday last week. Yum. The only problem was that I gave her all but 3 of them. So, I made them again this weekend. Yum. Again. 

I used the recipe in my new favorite cookbook, Miette. It's a bakery I visited in San Francisco this last spring with my family. They make excellent macaron's. I want to try that recipe next.

Eclairs:
1/2 cup milk
1/2 cup water
7 Tablespoons butter
1 Tablespoon sugar
1 teaspoon kosher salt
1 1/2 cups flour
5 large eggs (1 whisked with 2 Tablespoons water)
Pastry Cream
Chocolate Ganache

The directions in the book are super long, and I did some of it my own way, so here's the jest of how I did it.

Preheat oven to 425.

In medium saucepan, bring water, milk, butter, sugar and salt to a boil. Stir the flour in energetically until the dough pulls away from the sides (3 minutes?). Now add the eggs, one at a time, mixing well after each addition. Just keep beating with a wooden spoon - this is a muscle building exercise.

Transfer some of the dough to a piping bag fitted with a large star tip. Pipe 1x5 rectangles onto a greased (or parchment lined) cookie sheet.

Bake for 15 minutes without disturbing. Turn off the oven and leave alone until they are browned and feel light and hollow (20-25 minutes longer). Immediately pierce each end with a chopstick, or something similar. Transfer to wire rack and let them cool completely.

Pastry Cream:
Here's where I cheated. The real recipe sounds divine. It really does. But I was running low on eggs and it calls for 7 yolks. So, I went the easy route and used a whipped cream recipe I'd seen Paula Deen use on Food Network. It was pretty good.

3 cups heavy cream
3 Tablespoons instant vanilla pudding mix
1 Tablespoon confectioner's sugar
2 teaspoons pure vanilla extract

Whip all together until stiff peaks form. Fit into pastry bag with a 1/4 inch round tip.
Fill those pastries with yumminess.

(Another alternative is to use instant vanilla pudding. I can't believe I'm admitting this, but I used that this weekend because a) I didn't have much time, and b) I was out of whipping cream. And they were still a hit at our family get together.)

Chocolate Ganache:I've always made ganache with just chocolate, cream, and a little vanilla. I tried the recipe in the cookbook, and let me tell you, it was good. And you only need about 1/2 of this recipe. Keep the rest in the fridge for a tasty brownie or cake topping.

10 oz chopped chocolate (62 percent cacao is what it calls for, but I used dark chocolate chips - and it was still good)
2/3 cup sifted powdered sugar
3/4 cup heavy cream
2 large egg yolks
3 Tablespoons butter, room temperature

Combine chocolate and powdered sugar. Heat cream in sauce pan to a gentle simmer. Poor over the chocolate and stir until creamy and the sugar is dissolved. Heat over a pan of boiling water if it needs more heat to melt the chocolate. Whisk egg yolks in small bowl. Pour about 1/2 cup of chocolate into yolks while whisking to temper them. Pour the mixture back into the chocolate and whisk to combine. Add the butter and stir until smooth. Strain through a fine-mesh sieve into a clean heatproof bowl.

Dip the top of the stuffed eclairs into the warm ganache, let the excess drip off, then set the finished eclair on wire rack to dry. Once the ganache is dry, serve immediately, or refrigerate, covered, for up to 3 hours (if they'll last that long!)

Blueberry Muffins

Breakfast Muffins

10 TBSP butter, melted (1 1/4 sticks)

1 TBSP Baking Powder

1 3/4 Cups Flour

1 1/4 tsp Cinnamon

1/4 tsp Salt

1 tsp Vanilla

2/3 Cup Sugar

2/3 Cup Milk

1 Large Egg

1 1/4 Cup Blueberries (or other fruit) - frozen is fine!

Struesel (recipe follows)

Preheat oven to 400. Combine flour, baking powder, cinnamon & salt in large bowl. In medium bowl combine butter, vanilla, sugar, milk and egg. Fold blueberries into flour mixture. Add butter mixture, and fold. Spoon batter into greased muffin tins. Press/sprinkle struesel on top of each. Bake until tops are golden, 15-17 minutes. Remove from oven; let cool a bit in pan, transfer to wire rack. Makes 12-18 muffins.

Struesel:

5 TBSP butter, melted

2/3 cup Flour

2/3 cup Powdered Sugar

1/4 tsp Cinnamon

pinch of Salt

Whisk together dry ingredients; add melted butter. Combine using your fingers until the mixture has a crumbly consistency. Drop the crumb mixture over muffin batter and press gently before placing in oven.

My personal tips: I usually use at least 1/2 whole wheat flour (sometimes all). I don't always make the struesel - I think they are good without, but it adds an extra bit of fun if you have the time for it. I also have a hard time with the big whole blueberries, so I chop them - just a little - with a knife. Tossing them with the flour first helps keep the batter from being completely purple. Oh, and these are good using strawberries or raspberries too :) I can' t think of anything else - Enjoy!!

Snickerdoodles

Martha Stewart’s Snickerdoodles
makes about 1 1/2 dozen

2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cups (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
- – -
2 tbsp sugar
2 tsp ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.  Let cool on sheets on wire racks.  

Hot Fudge Sauce

Mom's Hot Fudge Sauce

Melt:

1 12 oz. package semi-sweet chocolate chips (good ones!)

2 cubes butter

Add:

4 cups powdered sugar

2 2/3 c. evaporated milk (1 1/2 cans)

Bring to boil and simmer on medium low for 8-10 minutes. Stir constantly or it will scorch. Add 2 teaspoons vanilla. Serve warm over vanilla ice cream. Keep refrigerated - reheat in microwave or stove top. Enjoy!! 

I like mine with Vanilla Bean ice cream, almonds, sliced bananas, and coconut.

Dad and the kids like to skip the almonds and coconut, and add sprinkles and whipping cream. 

My neighbor likes to eat spoonfuls right out of the jar.

So, any way you like it, sit back, and enjoy!

Tilapia

Tonight we had something sort of like this tasty Tilapia:

Here's how I did it:

4 to 6 tilapia fillets, about 1 1/2 pounds
Salt and pepper
3/4 cup panko bread crumbs
3 tablespoons melted butter
1/2 teaspoon dried leaf basil

Heat oven to 400°. Lightly grease a large shallow baking dish.  Arrange fillets and sprinkle with salt and pepper.  Melt butter in sauce pan, add basil and panko.  Sprinkle, then gently press into the fillets.

Bake for 15 to 18 minutes, or until fish is cooked through. Broil for 2 to 3 minutes to brown the topping. Fish will flake easily with a fork when done.

Serve with fluffy rice and veggies.

Family BBQ

We had Family Home Evening at my parents house tonight.  Burgers, Potato
Salad, and lots of desserts!


I made this hamburger bun recipe:

Light Brioche Burger Buns
Adapted from Comme Ça restaurant in Los Angeles, via the New York Times
Go! Make these! What are you waiting for?
Makes 8 4 to 5-inch burger buns
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Sesame seeds (optional)
1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.
3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours. (In my freaky, warm apartment this only took an hour.)
4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours. (Again, this only took one hour in my apartment and I suspect, you’ll also only need an hour for a second rise.)
5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.


And tried out this ice cream:
Quick Coconut Ice Cream with Roasted Cherries

makes 1 quart

For roasted cherries
1 pound Bing cherries
2 tablespoons sugar

For coconut ice cream
One 14-ounce can coconut milk
1 cup cream
One 14-ounce can sweetened condensed milk
Pinch salt
1/4 teaspoon nutmeg

Heat the oven to 450°F. Toss the cherries with the sugar and spread them out in one layer on a large baking sheet. Roast for 15 minutes, stirring several times, and watching to make sure the sugar and juices don't burn. Remove from the oven and let cool. Pit the cherries and set them aside.

Whisk together the ice cream ingredients in a large bowl. Make sure the sweetened condensed milk has been thoroughly mixed into the cream.

Put the ice cream mix in your ice cream maker and freeze according to instructions. When the ice cream is the texture of soft-serve, scrape it out and fold in the roasted pitted cherries. Transfer to a bowl or container and cover the ice cream with plastic wrap so that the plastic wrap is in full contact with the surface of the ice cream. Freeze for another 2 hours, or until firm.

Tip: Chill the separate ingredients (coconut milk, sweetened condensed milk) for an hour in the refrigerator before mixing everything together. This will help the mix be colder and therefore freeze faster when you put it in the ice cream maker.

All I can say isYum!