It felt nearly like summer this past weekend. Andrea, Andy and I hit up the beaches armed iwth wetsuits and surfboards. Of course all that beach activity is going to make us hungry!! So I packed tuna sandwiches which I pazazzed up quite a bit. I hate hate hate mayonnaise, so I made it mayo less with the magic of avocado.
Andrea suggested next time to add Parmesan cheese and one minced up egg.
Mayoless Tuna Sandwich
your choice of bread ( I bought whole wheat rolls)
1 can tuna, drained
1 shallot
1 celery stalk
1 avocado
~1 tsp red chili flakes
Romaine Lettuce
Tomato Slices
cheese (optional)
S&P to taste
1. Mix up the tuna so that all the chunks are broken up.
2. Finely dice shallot and celery stalk, mix in with tuna
3. Cube up the avocado and mash, mix in with tuna, celery and shallot.
4. Mix in red chili flakes, S&P.
5. Compile sandwich [ bread, lettuce, tuna mixture, cheese, tomato, lettuce, bread ]
Makes enough for 3 sandwiches.
Thursday, April 30, 2009
Wednesday, April 29, 2009
Alligator Cake
My friend Lisa Daigle is having her 25th birthday. For the past few years, I have always managed to make her a cake (except for when I went off to California). It all started with a chocolate cake, plastic dinosaurs and a chocolate cupcake volcano... the rest is Lisa/Lisa history.
Anyhow, this year for Lisa's big quarter century she decided the best way to celebrate growing up was of course to go to Midevil times in New Jersey!! What a better way than to go to a prepaid dinner where you get to eat with your hands, watch sword fights and live jousting???
So this year's cake is a Dragon, you know to go with the theme. This is my first cake (I thought I should practice). It ended up looking like an alligator that was poorly frosted. Yes, I ran out of frosting. I was about a cup short of how I would have preferred to frost but with all else considered, I think it came out pretty good.
I'll be posting more dragon/alligator cakes as they come up. When this series is done, I'll post the final recipe and pattern :]
Anyhow, this year for Lisa's big quarter century she decided the best way to celebrate growing up was of course to go to Midevil times in New Jersey!! What a better way than to go to a prepaid dinner where you get to eat with your hands, watch sword fights and live jousting???
So this year's cake is a Dragon, you know to go with the theme. This is my first cake (I thought I should practice). It ended up looking like an alligator that was poorly frosted. Yes, I ran out of frosting. I was about a cup short of how I would have preferred to frost but with all else considered, I think it came out pretty good.
I'll be posting more dragon/alligator cakes as they come up. When this series is done, I'll post the final recipe and pattern :]
Thursday, April 23, 2009
Homemade Wontons
My mom is an amazing woman. If any of you have ever had the luxury of eating some of her food, you know that I am not lying when I say it is BOMB. This past weekend was awesome where my mom spent some time cooking up a storm. Here are some shots of the Wontons that we made together.
Sadly though, I can't post the recipe. My mom is very secretive of her food and how she prepares it so she already vetoed the idea of telling me all the magic that she uses to prepare. Too bad! So sad! You can take a peek with pictures and drool instead. You'll just have to just come over one day for lunch instead.
I forgot to take a final picture of what the soup looks like all together but in a big bowl, you have your broth, egg noodles, wontons, scallions/cilantro mixture to top it off with and some fried red onions and happiness ensues.
Sadly though, I can't post the recipe. My mom is very secretive of her food and how she prepares it so she already vetoed the idea of telling me all the magic that she uses to prepare. Too bad! So sad! You can take a peek with pictures and drool instead. You'll just have to just come over one day for lunch instead.
I forgot to take a final picture of what the soup looks like all together but in a big bowl, you have your broth, egg noodles, wontons, scallions/cilantro mixture to top it off with and some fried red onions and happiness ensues.
Friday, April 17, 2009
Peanut Butter Brownie Drop Cookies
Shannon and I decided to have a girl's night, watch a movie and bake cookies. When Shan and I bake, usually she makes up the batter and I end up actually shaping the cookies, putting them in the oven and... most importantly remembering to take them out in a timely fashion.
If you are a fan of brownies, especially the edges, this is the recipe for you. Each cookie tastes like a brownie edge. These are super rich cookies, so you don't want to make them too big!
Peanut Butter Cup Brownie Drop Cookies
1 bag of Reese's Peanut Butter Cups Miniratures
3/4 c. (or 1.5 sticks) of butter
1.5 c. granulated white sugar
3/4 c. cocoa powder (dutched procces or not, doesn't matter)
2 large eggs
2 tsp vanilla extract
1 c. ap flour
1/2 tsp salt
1/4 tsp baking soda
1/2 c. chopped walnuts (optional)
walnut halves for garnish (optional)
1. Preheat oven to 350 degrees F. Line cookie sheets with either parchment paper or lightly grease and dust with flour. Remove wrappers from Reese's cups and cut each cup into 4 peices.
2. Melt butter in a large sauce pan on low heat. In a bowl, mix together sugar and cocoa powder. Add a third at a time to the melted butter incorperating well each time. Make sure you sit in well or else your cookies will end up with a grainy texture from the sugar.
3. Remove from the heat and add eggs and vanilla. Stir in the flour, salt and baking soda, followed by the peanut butter cups and optional walnuts.
4. Drop onto cookie sheet in heaping teaspoons, and top with a piece of walnut (optional). bake 10-12 minutes or until it is set and the edges are firm. You really have to watch these cookies because they can over bake in a second. Cool slightly on the sheet then transfer to wire rack.
Makes about 3 dozen cookies.
If you are a fan of brownies, especially the edges, this is the recipe for you. Each cookie tastes like a brownie edge. These are super rich cookies, so you don't want to make them too big!
Peanut Butter Cup Brownie Drop Cookies
1 bag of Reese's Peanut Butter Cups Miniratures
3/4 c. (or 1.5 sticks) of butter
1.5 c. granulated white sugar
3/4 c. cocoa powder (dutched procces or not, doesn't matter)
2 large eggs
2 tsp vanilla extract
1 c. ap flour
1/2 tsp salt
1/4 tsp baking soda
1/2 c. chopped walnuts (optional)
walnut halves for garnish (optional)
1. Preheat oven to 350 degrees F. Line cookie sheets with either parchment paper or lightly grease and dust with flour. Remove wrappers from Reese's cups and cut each cup into 4 peices.
2. Melt butter in a large sauce pan on low heat. In a bowl, mix together sugar and cocoa powder. Add a third at a time to the melted butter incorperating well each time. Make sure you sit in well or else your cookies will end up with a grainy texture from the sugar.
3. Remove from the heat and add eggs and vanilla. Stir in the flour, salt and baking soda, followed by the peanut butter cups and optional walnuts.
4. Drop onto cookie sheet in heaping teaspoons, and top with a piece of walnut (optional). bake 10-12 minutes or until it is set and the edges are firm. You really have to watch these cookies because they can over bake in a second. Cool slightly on the sheet then transfer to wire rack.
Makes about 3 dozen cookies.
Monday, April 13, 2009
Oatmeal Dark Chocolate Walnut Cookies!
I am going to do a lot of oatmeal recipes considering how my mom bought a plethora of instant oatmeal.... why, I don't know considering how I only make 1/4 cup of oats every morning for breakfast.... with the amount of Quaker Oats she bought in bulk, its going to take me a year! Hence, lots of oatmeal related recipes!
They are cakey and crumbly all at the same time, dense, but not too dense. I think I need to fiddle with the recipe just a bit more, but currently how they stand, my dad enjoys them quite a bit. I added a touch of nutmeg which adds a nice spicy delightful flavor to them.
Oatmeal Dark Chocolate Walnut Cookies
1/2 c. butter (soften)
1/2 c. brown sugar, lightly packed
1/2 c. granulated white sugar
1 tsp vanilla extract
1 egg
1/2 c. all purpose flour
1/2 c. oat flour (I just took the oatmeal and food processed it until fine)
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp kosher salt
1 1/2 c instant oatmeal
3.4 oz dark chocolate, chopped (one half of a large Hershey Bar) 0r 3/4 c. chocolate chips
3/4 c. chopped walnuts
1. preheat oven to 350 degrees F, prepare your baking sheets with either parchment paper or non stick spray
2. cream butter and sugars, add vanilla extract and egg until well blended together
3. mix in all dry ingredients.
4. drop one oz. balls of dough onto your sheet. I use a small ice cream scoop to make uniform cookie balls.
5. bake for 15-18 minutes until slightly golden brown around the edges
6. cool on wire rack
makes ~2 dozen cookies
They are cakey and crumbly all at the same time, dense, but not too dense. I think I need to fiddle with the recipe just a bit more, but currently how they stand, my dad enjoys them quite a bit. I added a touch of nutmeg which adds a nice spicy delightful flavor to them.
Oatmeal Dark Chocolate Walnut Cookies
1/2 c. butter (soften)
1/2 c. brown sugar, lightly packed
1/2 c. granulated white sugar
1 tsp vanilla extract
1 egg
1/2 c. all purpose flour
1/2 c. oat flour (I just took the oatmeal and food processed it until fine)
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp kosher salt
1 1/2 c instant oatmeal
3.4 oz dark chocolate, chopped (one half of a large Hershey Bar) 0r 3/4 c. chocolate chips
3/4 c. chopped walnuts
1. preheat oven to 350 degrees F, prepare your baking sheets with either parchment paper or non stick spray
2. cream butter and sugars, add vanilla extract and egg until well blended together
3. mix in all dry ingredients.
4. drop one oz. balls of dough onto your sheet. I use a small ice cream scoop to make uniform cookie balls.
5. bake for 15-18 minutes until slightly golden brown around the edges
6. cool on wire rack
makes ~2 dozen cookies
Tuesday, April 7, 2009
Two Cheeses and a jar of Cheesy Ragu Sauce Mac n Cheese
I wanted to make a breaded mac n cheese to use up the rest of my ricotta and mozzerella I had laying around.. but ever since college, I have always LOVED the Ragu cheese sauce in the jar... so here I combined them together, topped with buttered up bread crumbs and voila!
instant meal for the next 4 days!
Two Cheeses and a jar of Cheesy Ragu Sauce Mac n Cheese
For the Sauce:
1 jar Ragu Double Cheese Sauce
1/2 lbs. Mozzarella cheese, shredded
2 tsp corn starch
1.5 cups Ricotta cheese
2 tbls butter (I use Earth Balance buttery spread though)
1/3 cup milk
1/3 cup diced ham
Preheat oven to 350 degrees F
1. Toss the Mozzarella cheese in the corn starch until well coated. It will help prevent stringy cheese when melting.
2. In a pot, melt the butter and turn to medium heat. Add the mozzarella, ricotta, and milk. Stir to prevent the bottom from scorching
3. Stir in Ragu Cheese Sauce
4. Throughly heat through, add ham.
5. simmer for 6 minutes, stirring every minute
For Noodles:
1 lb dried elbow noodles
pinch of salt
3 quarts water
1. Boil water, add pinch of salt
2. Add noodles, cook until al dente
3. Strain
In a 13 x 9 baking pan, pour in the noodles followed by the sauce mixture. Stir until cheese sauce is evenly distributed in the pan.
Cover with foil and bake for 25 minutes. Make bread crumb topping in the mean while
For Topping:
2 cup Italian bread crumbs
2 tbls butter (or Earth Balance)
1. Melt butter in a pan then toss bread crumbs until evenly coated
2. After noodles and cheese sauce has been baking for 25 minutes, remove foil and evenly distribute bread crumb mixture.
3. Bake another 10-15 minutes, until crumbs are golden brown.
4. Let rest for 5-10 minutes.
Serves 9 hefty portions
instant meal for the next 4 days!
Two Cheeses and a jar of Cheesy Ragu Sauce Mac n Cheese
For the Sauce:
1 jar Ragu Double Cheese Sauce
1/2 lbs. Mozzarella cheese, shredded
2 tsp corn starch
1.5 cups Ricotta cheese
2 tbls butter (I use Earth Balance buttery spread though)
1/3 cup milk
1/3 cup diced ham
Preheat oven to 350 degrees F
1. Toss the Mozzarella cheese in the corn starch until well coated. It will help prevent stringy cheese when melting.
2. In a pot, melt the butter and turn to medium heat. Add the mozzarella, ricotta, and milk. Stir to prevent the bottom from scorching
3. Stir in Ragu Cheese Sauce
4. Throughly heat through, add ham.
5. simmer for 6 minutes, stirring every minute
For Noodles:
1 lb dried elbow noodles
pinch of salt
3 quarts water
1. Boil water, add pinch of salt
2. Add noodles, cook until al dente
3. Strain
In a 13 x 9 baking pan, pour in the noodles followed by the sauce mixture. Stir until cheese sauce is evenly distributed in the pan.
Cover with foil and bake for 25 minutes. Make bread crumb topping in the mean while
For Topping:
2 cup Italian bread crumbs
2 tbls butter (or Earth Balance)
1. Melt butter in a pan then toss bread crumbs until evenly coated
2. After noodles and cheese sauce has been baking for 25 minutes, remove foil and evenly distribute bread crumb mixture.
3. Bake another 10-15 minutes, until crumbs are golden brown.
4. Let rest for 5-10 minutes.
Serves 9 hefty portions
Monday, April 6, 2009
Vegan Mint Chocolate Cupcakes
I've had a cooking frenzy lately. Maybe its being confused with spring fever.
I adapted this recipe from "Vegan Cupcakes Take Over The World".
I love the extra butteriness of the coconut milk and the nice refreshing quality the peppermint adds. Its like eating a thin mint girl scout cookie!
For the Cake:
1 cup all-purpose flour
1/2 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup coconut milk
1/4 cup water
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup light extra virgin olive oil
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1.5 cups chopped up Oreo Cookies
For the Vegan "Butter Cream" Frosting
1/2 cup shortening
1/2 cup margarine (I used earth balance buttery spread)
3.5 cups powdered sugar
1 tsp vanilla extract
3/4 tsp peppermint extract
1/4 cup coconut milk
3/4 cup chopped Oreo Cookies
Extra Oreo Cookies to garnish
Preheat oven to 350 degrees F
Sift together all dry ingredients.
In your mixer, mix together coconut milk, water and vinegar and let sit for 2-3 minutes
Add sugar, extract, and oil and mix until foamy.
In two batches, add dry ingredients and mix. Depending on how thick your coconut milk is to begin with, you may need to add a tablespoon of water at the end. Mix until there are no lumps. Add chopped up Oreo Cookies.
Pour into liners 3/2 of the way full. Bake 15-20 minutes, or until the toothpick comes out clean.
DO NOT OPEN THE OVEN UNTIL THE 15 MINUTE MARK HAS PAST OR ELSE YOUR CUPCAKES WILL DEFLATE.
Cool on a wire rack. Follow by frosting with Vegan "Butter Cream" Frosting
Frosting:
Beat together the shortening and margarine until well mixed together
Add powdered sugar 1 cup at a time, mixing well.
Add extracts and coconut milk. Beat together until mixed well.*
Fold in Oreo pieces.
Dollop onto cooled Vegan Mint Chocolate Cupcakes!
*If the frosting seems thin, add more powdered sugar and refrigerate for 20 minutes before frosting.
I adapted this recipe from "Vegan Cupcakes Take Over The World".
I love the extra butteriness of the coconut milk and the nice refreshing quality the peppermint adds. Its like eating a thin mint girl scout cookie!
For the Cake:
1 cup all-purpose flour
1/2 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup coconut milk
1/4 cup water
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup light extra virgin olive oil
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1.5 cups chopped up Oreo Cookies
For the Vegan "Butter Cream" Frosting
1/2 cup shortening
1/2 cup margarine (I used earth balance buttery spread)
3.5 cups powdered sugar
1 tsp vanilla extract
3/4 tsp peppermint extract
1/4 cup coconut milk
3/4 cup chopped Oreo Cookies
Extra Oreo Cookies to garnish
Preheat oven to 350 degrees F
Sift together all dry ingredients.
In your mixer, mix together coconut milk, water and vinegar and let sit for 2-3 minutes
Add sugar, extract, and oil and mix until foamy.
In two batches, add dry ingredients and mix. Depending on how thick your coconut milk is to begin with, you may need to add a tablespoon of water at the end. Mix until there are no lumps. Add chopped up Oreo Cookies.
Pour into liners 3/2 of the way full. Bake 15-20 minutes, or until the toothpick comes out clean.
DO NOT OPEN THE OVEN UNTIL THE 15 MINUTE MARK HAS PAST OR ELSE YOUR CUPCAKES WILL DEFLATE.
Cool on a wire rack. Follow by frosting with Vegan "Butter Cream" Frosting
Frosting:
Beat together the shortening and margarine until well mixed together
Add powdered sugar 1 cup at a time, mixing well.
Add extracts and coconut milk. Beat together until mixed well.*
Fold in Oreo pieces.
Dollop onto cooled Vegan Mint Chocolate Cupcakes!
*If the frosting seems thin, add more powdered sugar and refrigerate for 20 minutes before frosting.
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