Sunday, July 31, 2011

Strawberry Mallow Brownies

First off, the brownie part of this was sort of a fail....haha. I used parchment when baking it, trying to keep in mind that the strawberry filling had marshmallow in it and I didn't want that part to stick to the pan later. But then the brownie stuck too much to the parchment. Lesson learned. So for future reference: trust your nonstick spray and just bake the brownies like normal. Despite the mishap, it is delicious and boyfriend family approved =D

PS - Both agave nectar and No Pudge brownie mix are found in the health food section of most stores.


Serves: 12

Ingredients:

BROWNIE LAYER
-1 box brownie mix (No Pudge! rocks my chocolate craving world)
-1/3 to 1/2 cups water

AGAVE MARSHMALLOWS
-1/2 cup agave nectar
-1/2 tsp. vanilla
-1 envelope unflavored gelatin, dissolved in 3 Tbsp. water

STRAWBERRY MIXTURE
-1 box cheesecake pudding mix (regular or sugar free)
-6 oz. container nonfat strawberry yogurt
-1 cup nonfat milk
-1.5 cups sliced strawberries


Directions:

1) Preheat oven to 375 degrees. Prepare the brownie mix with water and bake in a greased 9x13 pan for 15 minutes. Allow to cool completely before going to the next step.

2) Dissolve 1 packet of unflavored gelatin in 3 Tbsp. water and microwave for 8 seconds. In a stand mixer with the wire whisk attachment, combine agave nectar, vanilla, and gelatin. Beat on high for about 10 minutes, or until stiff white peaks form.

3) In a seperate bowl, combine pudding mix, yogurt, milk. Fold in strawberries and agave marshmallow mixture.

4) Spread evenly over cooled brownie layer. Cover and refrigerate before serving.

Tuesday, July 26, 2011

Summer Zucchini Stew

My dad brought home a giant zucchini a friend gave him. Along with tomatoes and onions fresh from our garden, I made up a stew for lunch today. I don't generally measure...so I decided to leave the amount of spices up to you. I would also highly encourage throwing in whatever other ingredients you want.

Serves: 2

Ingredients:
-3 cups zucchini, cubed
-1 cup diced tomato
-1 small onion, diced
-3 large carrots, cut into rounds
-1 tsp. minced garlic (1 or 2 cloves)
-white wine vinegar
-chili powder
-dried or fresh dill
-Italian seasoning
-salt and pepper
-red pepper flake (optional)

Directions:

Combine everything in a large pot and bring to a boil. Drop the heat to low, cover, and simmer for at least an hour. Keep in mind that more time equals more flavor :)

Monday, July 25, 2011

Jalapeno Lime Poppers

A sports bar appetizer not dripping with oil? Yep! Be sure to have a glass of milk nearby. This one will clear out your sinuses. Looking back, I would have added some of the lime zest, too.


Makes 12 Poppers

Ingredients:
-6 jalapenos, cut in half
-4 oz. nonfat cream cheese, softened
-1/4 cup nonfat sour cream
-juice of half a lime
-1/2 cup panko style bread crumbs
-1 tsp. chili powder

Directions:

1) Preheat oven to 375 degrees.

2) In a medium bowl, mix together the cream cheese, sour cream, and lime juice. Set aside. In another bowl, combine the bread crumbs and chili powder. Set aside.

3) Cut jalapenos lengthwise and remove the ribs and seeds. Fill each boat with a spoonful of the cream cheese and sour cream mixture. Place on foil-lined baking pan and top each with the bread crumb coating, pressing in so it sticks.

4) Coat the poppers with some cooking spray. Bake 15-18 minutes, until lightly browned.

Wednesday, July 20, 2011

Citrus White Chocolate Mocha Mousse

It's an idea I had brewing in my mind for a good month now and I finally had to just run to the store and do it. Combining 2 different things (in this case a hot latte and cold dessert) is one of my favorite challenges. As a serving suggestion: Spoon into ceramic mugs and store in the fridge until dessert time. Top with whipped cream and it looks like the real thing! I would have done this but my cute mugs were dirty.

Not chocolatey enough? Try using milk chocolate pudding mix :)

Servings: 3-4

Ingredients:
-1 box instant white chocolate pudding mix (sugar free or regular)
-2 Tbsp. instant coffee granules
-1/4 cup water
-1 1/4 cups skim milk (approx.)
-2 tsp. orange extract
-8 oz. nonfat cream cheese, softened

Directions:

1) Dissolve 2 Tbsp. of instant coffee in 1/4 cup warm water in a 16 oz. measuring cup. Add enough milk to equal 1.5 cups total.

2) In a standing mixer (with the wire whisk attachment), combine the instant pudding mix, orange extract, and coffee/milk mixture. Beat on medium-high speed for about 3 minutes, or until well combined.

3) Add the softened cream cheese in batches on the highest speed for about 5 mintues, or until well combined. Scrape the sides if necessary.

Tuesday, July 19, 2011

Cucumber Peach Salad

Ah, why not?.. I'll make my first post what I thought up today. I've used pinapple and cucumber together before, but I wondered how peaches would compare. Along with the pilaf, this made a filling but refreshing salad. The chili powder adds a little heat, too. Perfect for summer and peach season. I think I'll be packing it for work tonight.

*No picture for this one, sorry!

Servings: 4

Ingredients:
-1 cup prepared rice pilaf (I use Kashi 7 Grain)
-2 large cucumbers
-1 large peach
-2 Tbsp. white wine vinegar
-1/2 tsp. chili powder
-1/2 tsp. dried cilantro

Directions:

1) Prepare 2 servings of rice pilaf according to package directions - should make about 1 cup cooked. Set aside to cool (Tip: use an ice cube or two!)

2) In the meantime, split the cucumbers lenghwise, scoop out the seeds, and cut into chunks. Add to a medium bowl along with the chilled pilaf, vinegar, chili powder, and cilantro. Mix to combine.

3) Pit and dice the peach. Carefully stir into the mixture. Serve chilled.