|Roasted Purple Sweet Potatoes.
||[07 Jun 2009|10:08pm]
I found purple sweet potatoes at Fresh Market last week. And today was the day to cook 'em up!
And of course, I have pics!
Here's the potato (I believe also called a "ube"...running into some conflicting internet stories), partially peeled (so you can see flesh & skin:
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|Please help! Recipe Request
||[12 Nov 2008|09:59am]
My ex bf had this AMAZING recipe for "Dilly Bread" that was made with cottage cheese? And it obviously had dill in it as well. It was a family recipe that his grandma used to make. I LOVED that bread, but forgot to snag a copy of the recipe before we parted ways.
Has anyone ever seen a recipe similar to this description? If so, please reply and I will greaterthansign+three you forever.
||[01 Nov 2008|03:38pm]
recipe from South Jytland/denmark
500 g Sugar
1 tbsp butter
500 g flour
1 tbsp cinnamon
1 tsp baker´s salt
Mix the eggs with the sugar.Add the cinnamon, baker´s salt and flour and last the butter. Form the dough into rolls, flatten them a bit and slice into sticks. Put them on a plate and back them at 200°C for 13 minutes.
|Pumpkin-tart with tzaziki-salad
||[30 Oct 2008|05:51pm]
This is my favorite pumpkin-recipe
I do it without the hot pepper and chili- and last weekend I even droped the garlic in the tzaziki - It still tasted as real tzaziki!?
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|new healthy Louisiana-style cooking blog
||[25 Aug 2008|11:52am]
(hopefully this is allowed--x-posted to several cooking communities)
Hello...I'm a member of this community, but I just recently opened a new blog to catalog my adventures in "healthy" cajun cooking. I've lived in Louisiana for quite some time now, and when I first moved here, I was ALL about wanting to learn to cook in the traditional cajun/creole style.
However, my jerk of a boyfriend (who grew up in southern Louisiana) constantly berated me about my cooking, saying it didn't taste like cajun/creole food, and hey--after enough belittlement, ya just stop trying.
However, that boyfriend is long since gone, and I've decided it's time to branch out.
I love "healthy-ing" up traditionally "bad for you" recipes into something that still tastes great, but is more nutritious. So I've decided to give cajun & creole dishes a whirl as well, while doing my best to maintain the authentic Louisiana flavor. If you *think* you've had cajun/creole food, but have never been to southern Louisiana...more than likely, you're wrong. There are a lot of misconceptions "Cajun" Louisiana, and hopefully, I can help clarify a few of those as well.
If that sounds up your alley, please feel free to add/watch the following journal: feauxcajun ("faux" is misspelled on purpose, yes. If you've ever seen an LSU "Geaux Tigers" sign, perhaps you understand.)
||[21 Aug 2008|09:41pm]
Made this for dessert tonight.
Plum & Blackberry Crisp. Made fresh, tonight, w/fresh plum & blackberries (from the farmers market).
Crumble topping is made from chopped pecans (my boss gives out a 5lb box of shelled pecans for Xmas every year--and it LITERALLY takes me a year to use them all), brown sugar, wheat flour, "Grape Nuts/Granola" blend (generic "grape nuts" and generic granola, mixed together in a 50/50 mix....it's basically Grape Nuts Trail Mix Crunch only WAY cheaper) & BUTTAH.
Based off of this recipe, slightly modified. I used Splenda baking blend instead of sugar, and used Splenda brown sugar blend instead of the sugar in the c
Oh, and FYI---it's freakin' DEELISH. =D
|Sometimes healthy isn't pretty...but it's still tasty.
||[07 Aug 2008|06:33pm]
So I made my southwestern veggie burrito filling the other day (baked cubed acorn squash + sauteed onions, peppers, zucchini, mushrooms, carrots--or whatever fresh veggies you have around + tons of chili powder, paprika, cumin, and other assorted spices + black beans + diced stewed tomatoes + corn), and I was prepping some up for dinner last night...but decided I didn't really want a burrito...but I was craving chili...and hey, burrito filling, chili...it's pretty similar, right? And it definitely has the heat--this is one of the spicier batches I've made. So I smashed up some crackers and stirred that in....added some low-cal cheese and fat free sour cream...diced up some fresh tomatoes and threw that in...and it looked goooood.
Then...for some reason...while I was standing there with the refrigerator door open...the alfalfa sprouts started calling to me. I love the texture of them...and thought it might be interesting mixed into my "chili"...I pulled a forkfull of chili, put a few sprouts on top, and ate it...and it wasn't bad! So, I grabbed a handful and mixed it in.
I give you...The Edible Hairball.
It's stupidly healthy and, well...looks like a hairball....but it's DAMN tasty!
|x-posted a LOT.
||[18 May 2008|09:55pm]
Note for all Big Lots shoppers:
The Nutrisystem Microwavable Chocolate Cake?
Complete and total CRAP. ugh. Tastes like Blech.
You're far better off (taste and cost-wise) following this recipe:
Reduced Sugar Devil's Food Cake Mix
1 1/4 c water (as on box)
replace oil with 1/2 c applesauce, add 1 tbsp oil
4 egg whites (instead of 3 whole eggs)
OPTIONAL: 4-8 tbsp Benefiber, for additional nutritional value
Bake as stated on box. Tastes exactly the same. Want to mix it up a bit? Used a flavored applesauce, like cinnamon or strawberry.
I bought the Nutrisystem cake mix, one serving, for $1 at Big Lots. 160 calories. GRRROOOOSSSS.
I bought the Reduced Sugar Pillsbury cake mix at Albertson's during one of their 10 for $10 specials, so $1 for the box, 12 servings, 180 calories each (as prepared above, not by box directions).
Dress it up with 1/2 tbsp Smuckers caramel sauce (25 calories) OR 1/2 tbsp Smuckers Sugar Free Hot Fudge Topping (23 calories) and 1/2 c sliced strawberries (25 calories), and you've got a decadent, deelish dessert for about 230 calories.
Wanna cut the calories more? Cut the cake into 15 pieces rather than 12--each piece is now only 145 calories, and you can do the same add-on's as above for under 200 calories.
200 calorie serving shown here. MORE than enough. And SO good.
|Ralph Brennan's Seafood Cookbook Blog
||[06 May 2008|04:01pm]
Famous restaurateur Ralph Brennan, owner of Redfish Grill, Bacco, Ralph's on the Park in New Orleans, and Ralph Brennan's Jazz Kitchen at Disneyland, has a Blogspot blog that's been dishing up tasty postings for over a month now.
The blog is pulling content from the newly-published "Ralph Brennan's New Orleans Seafood Cookbook," co-written by food critic Gene Bourg. A long-time restaurant critic for the New Orleans Times-Picayune, Bourg adds historical flavor to the recipes in the book.
The blog is publishing on a daily basis and includes the mouthwatering photography of Kerri McCaffety, the "color photography Queen of New Orleans."
The blog posts delve into the culinary culture of the Gulf Coast, including the history of many popular Creole and Cajun dishes. Anyone interested in the perfect preparation of seafood will enjoy the lively writing and breathtaking photos on this blog.
||[21 Sep 2007|08:34pm]
Had a craving for mac-n-cheese (like, REAL mac-n-cheese), but wanted to see if I could do it kinda healthy.
Bought some Ronzoni Smart Taste penne pasta (semolina wheat pasta, but with 3x the fiber as regular pasta, and the same amount of calcium as a glass of milk, boiled and drained it (used 1/2 box), then made this sauce...
1/2 c skim milk
1 tsp butter
1 piece of Laughing Cow Fat Free swiss cheese (1oz)
2 oz of shredded mozarella
3 oz of shredded reduced fat (2%milk) sharp cheddar
Start with just the milk, butter, and Laughing Cow, and heat over low, stirring constantly, until the sauce gets creamy and the cheese is melted. Slowly add the shredded cheeses and stir as it melts. If sauce is too thick, add more milk until it reaches a consistency you like. Add salt and pepper to taste, then add in the pasta and stir to mix.
Makes 6 servings (or 4 heaping servings), and about 180 calories per serving--half as many as the "Reduced Fat Velveeta Shells & Cheese", and WAY more nutritious.
|Southwestern Veggie Burritos
||[16 Mar 2007|08:20pm]
Needed to make something meatless for Lent today...so I invented this!
* Beans, black, 1 cup
* Yellow Sweet Corn, Canned, 1 cup
* *Tomatoes, red, ripe, canned, with green chilies, 1 cup
* red bell pepper, 1/2 cup, chopped
* Zucchini, 1 cup, sliced
* Onions, raw, 1 cup, chopped
* Mushrooms, fresh, 1 cup, pieces or slices
* Butternut Squash, 1 cup, cubes
* *Cumin seed, 1 tbsp
* Chili powder, 2 tbsp
* Paprika, 1 tbsp
* Salt, 1 tsp
* Garlic powder, 1 tsp
* Pepper, red or cayenne, 1 tsp
* Pepper, black, 1 tsp
* Parsley, dried, 1 tbsp
* Flour Tortillas, 8 tortilla (approx 10
Preheat the oven to 400. Mix all the spices together in a small bowl. Place the cubed butternut squash in a separate small bowl. Add a tsp of the olive oil and 2 tsp of the spice mixture to the bowl of squash; toss. Spread the seasoned squash onto a cookie sheet and bake for 20 minutes.
Heat the rest of the olive oil in a large skillet and add the onions, zucchini, mushrooms, bell pepper, and half of the spice mixture. Cook for 5 minutes, then add the beans, corn, tomatoes and the rest of the spices. Cook thoroughly for another 5 minutes.
Serve warm, spooned into the tortillas, and sprinkle with cheese. Makes 10 servings.
Southwestern Veggie Burritos
Serving Size: 1 serving
Amount Per Serving
Total Fat 6.7 g
Saturated Fat 1.6 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.5 g
Cholesterol 1.2 mg
Sodium 742.2 mg
Potassium 432.0 mg
Total Carbohydrate 47.0 g
Dietary Fiber 5.5 g
Sugars 1.0 g
Protein 9.8 g
Vitamin A 54.7 %
Vitamin B-12 0.5 %
Vitamin B-6 13.3 %
Vitamin C 30.8 %
Vitamin D 1.3 %
Vitamin E 4.7 %
Calcium 8.5 %
Copper 15.3 %
Folate 30.6 %
Iron 21.0 %
Magnesium 13.5 %
Manganese 29.6 %
Niacin 17.1 %
Pantothenic Acid 8.0 %
Phosphorus 17.6 %
Riboflavin 17.0 %
Selenium 22.7 %
Thiamin 27.8 %
Zinc 7.1 %
|Coconut, Cardamom & Almond Muffins with a Coconut Glaze
||[17 Nov 2005|02:00pm]
1 cup unbleached white flour
1/2 cup wheat flour
1 1/4 cup toasted & shredded coconut
1/2 cup dry sweetener
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup coconut milk
flax egg replacer for 2 eggs (4 tbsp ground flax seed + 6 tbsp water, processed in a blender until thick & smooth)
1/4 cup olive oil
1 tsp vanilla extract
6 cardamom pods - remove the seeds from the pods and crush with the back of a spoon or grind in a blender/food processor
1/3 cup toasted almonds, finely chopped
Whole flax seed for topping
Preheat oven to 400º F. Lightly grease a large muffin tin and place on top of the oven while its warming so the pan warms a bit. In a large bowl, sift flour, coconut, sweetener, baking powder, baking soda and salt. Stir in coconut milk, egg replacer, olive oil, vanilla, cardamom and almonds until just mixed. Spoon mixture into oiled muffin tin, top with flax seeds and bake for 15 - 20 mins or until a toothpick comes out clean. Makes 6 large muffins. Allow the muffins to cool for 10 mins before removing them from tin and let them cool completely on a wire rack before topping with coconut glaze.
Make the glaze when the muffins are completely cool so you can use it immediately.
3/4 cup powdered sugar
2 tbsp coconut milk
1/2 tsp vanilla
Mix until completely smooth and drizzle over muffins.
|Pumpkin Potato Soup
||[18 Oct 2005|07:26pm]
This is a wonderful soup to to enjoy on a chilly autumn day. Enjoy
1 tbsp sesame oil
2 tbsp Soy Garden or other vegan butter
1 large yellow onion, sliced
1 medium pumpkin (around 1 1/2 pounds), with seeds removed and cut into large chunks
1 pound yukon gold potatoes, cut into large chunks (note: cut the potatoes & pumpkin into similar sized chunks so they cook evenly)
2 1/2 cups vegetable stock
1 tbsp nutmeg
1 tbsp dried thyme
1 tbsp salt
1 tbsp freshly ground black pepper to taste
1 can of regular coconut milk (don't get the light stuff!)
3/4 cup soy milk
2 tbsp lemon juice
1-3 tbsp raw flax seeds
Heat the oil, butter and onion over a low heat in a large stock pot until the onions become soft, but not brown (about 5 minutes). Add the pumpkin and potatoes. Stir well and then cover. Stirring occasionally, simmer over a low heat for 10 minutes or until the pumpkin and potatoes become slightly tender. Uncover and mix in the stock, nutmeg, thyme, salt and pepper. Bring to a boil and simmer for another 10 minutes or until the vegetables are fully cooked and tender. Remove pot from heat and allow to cool for 10 minutes. Transfer soup mixture into a food processor or blender and process until smooth. Pour mixture back into stock pot and add the lemon juice, coconut milk and soy milk. Add extra salt and pepper to taste. Heat until hot, but not boiling. Garnish with a spoonful of flax seeds and serve with toasted sourdough bread.