Tuesday, August 23, 2011

Cuban Hummus

Didn't quite know how this one would turn out, but it's nothing short of amazing :) Cuban-style black beans usually have roasted red peppers so I decided to incorporate the concept into a hummus, or bean dip. It's not your run of the mill garbonzo bean hummus but definitely yummy. I'm bringing it to my picnic lunch date tomorrow <3 Can't wait to try it with some bread and veggies.


Ingredients:
-1 can black beans, drained and rinsed
-1 small onion
-1/2 Tbsp. minced garlic
-Juice of 1 lime
-2 roasted red peppers (homemade or jarred)

Directions:

Chop up the onion and roasted red peppers. Combine in a food processor or blender until smooth and creamy. If you would like to roast your own peppers at home like I did, read this article. I found it very helpful.  http://www.yumsugar.com/How-Roast-Red-Peppers-241907

Tuesday, August 16, 2011

Jalapeno Polenta Scones

I believe this is the first time I attempted scones and they turned out really well. I had one with a bowl of soup for a nice, rainy-day lunch :) The polenta and sour cream made it possible for the dough to come together without butter so this scone is much healthier than most. I used a mixture of whole wheat and gluten free baking flours, but use any kind you want. By the way, I love Bob's Red Mill for flours.

Makes 6 scones

Ingredients:
-2.5 cups flour, plus more for dusting
-1 Tbsp. baking powder
-Salt and Pepper, to taste
-1/4 cup nonfat sour cream
-1 egg
-3/4 cup prepared polenta
-2 jalapenos, seeded and diced

Directions:

1) Preheat oven to 350 degrees. Prepare 1 serving of polenta according to the package directions (or use the store bought stuff in the tube!) Allow to cool for a good 20 minutes.

2) In a standing mixer bowl, stir together the flour, baking powder, and salt/pepper. With the dough hook attachment, combine the sour cream and egg into flour mixture. Incorporate the chilled polenta until a soft, crumbly dough forms

3) On a floured surface, knead the dough for about 5 minutes while incorporating the diced jalapeno. Roll into a half-inch thick square. Cut into 6 equal pieces.

4) Place the scones on a greased baking sheet and score the tops of each with an X shape. Bake for 40 mintues.

Tuesday, August 9, 2011

PB&J Millet Muffins

MMMM this with a glass of milk made a really nice late morning snack. I love baking with millet. It has a natural sweetness and provides a crumbly texture (Check out my recipe for pineapple carrot muffins that Bob's Red Mill posted on their site! http://www.bobsredmill.com/recipes_detail.php?rid=1742) The peanut butter flavor in them are pretty toned down, though. So if you're a huge PB fan I suggest adding more than I did.

Makes 12 muffins

Ingredients:
-2.5 cups whole grain millet flour
-1/4 cup brown sugar
-1/2 Tbsp. baking powder
-1 tsp. baking soda
-1/2 tsp. cinnamon
-pinch of salt
-1/2 cup unsweetened applesauce
-1 egg, lightly beaten
-1/2 tsp. vanilla
-3/4 cup water
-1/2 - 3/4 cup creamy peanut butter
-fruit preserves, any flavor

Directions:

1) Preheat oven  to 375 degrees.

2) In a mixing bowl, combine millet flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Add the applesauce, egg, vanilla, and water. Mix until combined. Add the peanut butter and continue mixing until well incorporated.

3) Grease (don't line) a regular muffin tin. Spoon about half the batter in the bottom of each well. Place about 1/2 Tbsp. of preserves in the middle of each one. Top with the remaining batter.

4) Bake for 15-18 minutes. Allow to cool completely before serving.

Friday, August 5, 2011

Curried Sweet Potato Cakes

Big fan of Indian cusine here. I also really like dishes that can be either a main course or a side to something else. These little cakes are a fun way to eat sweet potatoes, which are mega good for you by the way!


Makes about 20 small cakes

Ingredients:
-4 regular-sized sweet potatoes, baked
-1/2 cup unsweetened applesauce
-2.5 Tbsp. curry powder
-1 tsp. minced garlic
-1 tsp. cinnamon
-salt and pepper, to taste
-4 small ears of corn

Directions:

1) Bake the sweet potatoes in the oven or microwave and set aside until cool enough to handle. Cut into chunks, skins optional

2) Mash potatoes together with the applesauce, curry powder, garlic, cinnamon, and salt/pepper.

3) Cut the kernels off the ears of corn. Combine with the potato mixture. Let it sit in the fridge for about 30 minutes.

4) In batches, spoon mixture onto a large, greased frying pan or griddle (use either oil or cooking spray). Sear for a few minutes on each side. Serve immediately.

Wednesday, August 3, 2011

Broccoli Gazpacho

Outside in the Midwest feels like an oven right now. This chilly gazpacho, made with home-grown tomatoes, really hit the spot! One of my best dishes yet, actually. I added jalapenos because I had them on hand and I like things spicy, but feel free to leave them out.

Serves: 2-3

Ingredients:
-1 lb. bag frozen broccoli
-1/5 - 2 cups tomatoes, quartered
-1 small onion, chopped
-1 tsp. minced garlic
-1 Tbsp. balsamic vinegar
-salt and pepper, to taste
-1 jalapeno, seeded and chopped (optional)
-red pepper flake, to taste (optional)

Directions:

1) Empty the bag of frozen broccoli into a large microwave-safe bowl. Heat for about 3 minutes, or until thawed.

2) In a blender, combine tomatoes, onion, garlic, vinegar, salt/pepper, jalapeno, and red pepper flake. Pulse until well mixed but still chunky.

3) Add half of the thawed broccoli. Pulse until the mixture is a soup-like, adding water if needed.

4) Stir the mixture together with the remaining broccoli. Serve chilled.