Wednesday, May 26, 2010
Thursday, May 20, 2010
Monday, May 17, 2010
Friday, May 14, 2010
Wednesday, May 12, 2010
Technically, everything has a season. Asparagus is a spring vegetable, blackberries come out at the end of summer and apples are a fall thing. We’re huge proponents of eating locally-grown food in-season, BUT we cheated…and it was good.
(Adapted from Everyday with Rachel Ray)
2 large apples
¼ cup confectioners’ sugar
2 tsp ground cinnamon
1. Preheat oven to 250º and line baking sheets with parchment paper.
2. Thinly slice the apples (as thin as you can without cutting yourself), discarding the ends and the seeds.
3. Combine the cinnamon and sugar in a bowl.
4. Arrange the apple slices on the baking sheets in a single layer. Sprinkle with the cinnamon-sugar mixture.
5. Bake for 1 ½ to 2 hours, flipping every 30 minutes.
Tuesday, May 11, 2010
As I’ve said before, it’s just not right to tell a carnivore that the vegetarian dish they’re about to eat is meat. In fact, before we made these burgers, we questioned the accuracy of calling something made of smooshed beans a burger. These aren’t merely slabs of smooshed beans, however, they’re burgers—delicious, hearty, yummy (even a little bit meaty) burgers. We liked ‘em so much that we made them two nights in a row.
(Adapted from Cooking Light)
2 15oz cans black beans, rinsed and drained
¾ cup shredded Monterey Jack cheese (or 3 oz)
1 tsp dried oregano
2 large egg whites
1 pineapple, chopped
Guacamole (here’s our recipe)
Optional Bun (We used everything Spelt bagels. Pete liked it better with the “bun,” I liked it better without.)
1. Preheat oven to 350º and coat a baking sheet with cooking spray.
2. Add black beans to a medium bowl and squoosh them with a fork. Stir in the cheese, oregano and egg whites.
3. Shape the bean mixture into patties.
4. Bake for 30 minutes, flipping (carefully!) halfway through
5. Top each burger with guacamole and pineapple chunks.
Friday, May 7, 2010
We made this awesome broccoli and goat cheese soufflé last Easter, but the picture above isn’t of the soufflé we made last year. That soufflé was such a hit that my mom made it this Easter. The above photo is of her masterpiece.
And speaking of moms, this dish would be perfect for Mother’s Day…
(Adapted from Eating Well.)
1 ½ cups broccoli florets
1 tbsp butter
1 tbsp EVOO
2 tbsp brown rice flour (or regular all purpose flour if you eat wheat)
1 ¼ cups skim milk
1 tsp Dijon mustard
¼ tsp dried rosemary
½ cup crumbled goat cheese
3 large eggs, separated
2 large egg whites
¼ tsp cream of tartar
1. Preheat oven to 375º and spray a soufflé dish (that holds 2 to 2 ½ quarts) with cooking spray. Place the soufflé dish on a baking sheet (just in case there’s spillage).
2. Using your preferred steaming method—we use a saucepan and a steamer basket, but the recipe suggests microwaving—steam the broccoli until it’s tender-crisp, 1-2 minutes. Set aside.
3. Meanwhile, combine the butter and EVOO in a large saucepan over medium-high heat. Once the butter has melted, add the flour and whisk for 1 minute (until the mixture is caramel-colored).
4. Add the milk, mustard and rosemary and cook, whisking constantly, until thickened, 1-2 minutes.
5. Take the saucepan off the heat and add goat cheese and 3 egg yolks. Whisk until well-combined and then transfer the mixture to a large bowl. Set aside.
6. In another bowl, use an electric mixer (on high) to beat the 5 egg whites until soft peaks form.
7. Add the cream of tartar and beat until stiff peaks form.
8. Use a rubber spatula to gently fold half of the stiff-peaked whites into the goat cheese mixture. Add the broccoli and the rest of the stiff-peaked whites (gently!) and fold everything together until you can no longer see any white streaks.
9. Transfer the mixture to the soufflé dish.
10. Bake until it looks like the picture above, about 30 minutes. It’ll be firm to the touch and have an internal temperature of 160º.
11. Serve immediately.
Tuesday, May 4, 2010
Wednesday nights are always a little bit crazy. It’s hump day. We’re exhausted. We get home late from track, spinning or a group ride. The last thing we want to do is cook dinner, but of course, we’re hungry—we’re always hungry. If we’re lucky, we can reheat leftovers, but, like I said, we’re hungry and sometimes we finish the leftovers before we’re supposed to. So…we make a super-speedy dish, like this one.
(Adapted from The Food Network)
1/3 cup flour (we use brown rice flour)
chicken, cut into ½-inch-wide strips
1/3 cup skim milk
1/3 cup grated parmesan cheese
½ cup quick-cooking oats
¾ tsp garlic powder
¾ tsp onion powder
½ tsp dried oregano
½ cup fat-free sour cream
2 tsp Dijon mustard
2 tsp honey
1. Preheat oven to 400º and coat a baking sheet wit cooking spray.
2. Set up two shallow dishes and a zip-top bag. Place the flour in the first dish, the milk in the second dish and the parm, oats, garlic powder, onion powder and oregano in the zip-top bag. Dip the chicken pieces in the flour (turn to coat), then the milk and then drop them in the zip-top bag. Seal the bag and shake it to coat the chicken.
3. Place the coated chicken on the baking sheet and spray the chicken with cooking spray.
4. Bake for about 15 minutes, until the chicken is cooked through and the crust is golden.
5. While the chicken cooks, whisk the sour cream, mustard and honey together in a small bowl.
6. Serve the chicken with the dipping sauce.