Monday, March 26, 2012

Cracked Pepper Rolls

Know how some people put salt on everything? For me, it's pepper pepper pepper :) I was originally planning for these to be biscuits or English muffins...but low and behold that's not what happened when I stepped in my kitchen! Bread is something I've been trying to perfect lately. These little rolls are yummy with strawberry jam (believe it or not!) I'm sure they can be made bigger to make more of a sandwich bread, too.



Ingredients:

-2 cups flour
-1 envelope dry active yeast
-1 tsp. baking powder
-1/2 tsp. salt
-1/2 tsp. ground thyme
-1/2 Tbsp. cracked black pepper
-1.5 + 2 Tbsp. warm water
-Extra flour for dusting/kneading


Directions:

1) Combine all dry ingredients in a medium sized bowl with a lid. Create a well at the bottom. Gradually stir in the water, add more if needed

2) When the dough is ready, it will be sticky and a little bit runny. Cover the bowl with a lid and let sit for at least 3 hours. Stir half way through. Dough should double in size.

3) Preheat oven to 350 degrees.

4) Overturn the bowl onto a floured surface. Dust the entire ball of dough with flour and knead for 1 minute. Roll out into a rectangle. Using a knife, score the dough, creating 8 pieces.

5) Separate pieces and roll into smaller portions. Place on large, greased cookie sheet. Bake 20-25 minutes.

Wednesday, March 21, 2012

Skinny Carrot Cake

What better way to start Spring? :) This carrot cake is nut-free and really low fat. And the yogurt in the cream cheese frosting really gives it a nice texture. You don't have to cut the cake in half to make layers or dye the frosting like I did, but it looks perty.

Serves 8-12


Carrot Cake:
-1.5 cups whole grain flour
-1tsp. baking powder
-1 tsp. baking powder
-1 tsp. cinnamon
-1/2 tsp. nutmeg
-1/2 tsp. ginger
-1/4 tsp. clove
-dash salt
-2 egg whites
-1 cup unsweetened applesauce
-1 Tbsp. agave nectar
-1/2 cup water
-2 cups shredded carrot


Cream Cheese Frosting:
-16 oz. non fat cream cheese (2 blocks), softened
-1 cup plain non fat yogurt
-1 1/4 cups Stevia or Splenda
-1 tsp. corn starch + 1 Tbsp. water



Directions:

1) Preheat oven to 350 degrees.

2) Peel and finely shred carrots (about 4 regular sized) to make 2 cups.

3) In a large bowl, combine flour, salt, and spices. In another bowl, whisk together the egg whites, applesauce, and agave nectar.

4) Add the wet ingredients into the flour mixture with water and carrots. Thoroughly combine until a stiff batter forms.

5) Spread evenly in a greased 10 or 12 inch cake pan. Bake 25-30 minutes, or until toothpick comes out clean. Allow to cool completely before frosting

6) Once the cream cheese is ready, make the frosting in a standing mixer. Using the wire whisk attachment beat cream cheese and yogurt. Gradually add sugar substitute and continue to mix 10 minutes, scraping the sides as needed. Dissolve corn starch in water. Add to mixture and combine for a few minutes. Allow to harden in the fridge/freezer

7) Once cake is cooled, cut it in half around the middle using a serrated knife. Spread half of the frosting in the middle and cover with top layer. Frost the top and side of cake with remaining frosting.

8) Enjoy and store leftovers in the fridge.


Thursday, March 15, 2012

Chili Chicken Wonton Cups

A few months ago, I saw these little lasagnas you can make with wontons in a muffin tin. I decided to put a tex-mex spin on it. These are great with taco fixings such as sour cream, cheese, salsa, etc. Tom was a fan <3

Makes 12 cups


Ingredients:
-1/2 lb. cooked chicken, diced (about 1 ¼ cups)
-2 small yellow squash, seeded and diced
-1 green/red bell pepper, diced
-1 cup frozen corn kernels
-jalapeno (optional)
-1/2-3/4 cup marinara sauce
-1 tsp. chili powder
-1/2 tsp. onion powder
-1/2 tsp. garlic powder
-salt and pepper, to taste
-24 square wonton wrappers
-cheddar cheese (optional)
-taco fixings (optional)


Directions:

1) Dice up the cooked chicken, yellow squash, bell pepper, and jalapeno. Combine in a large bowl with the corn, marinara sauce, and spices. Set aside.

2) Preheat oven to 375 degrees.

3) Prepare a muffin tin with nonstick spray. Line with 2 wonton wrappers in each well, overlapping them to create a “cup.”

4) Fill each wonton cup with the mixture. Bake 10-15 minutes, or until golden brown around the edges. If desired, add shredded cheese during the last 5 minutes of cooking.



Tuesday, March 13, 2012

French Onion Brown Rice Salad

I've been experimenting with French onion soup mix lately. This would make a great side! Try it out.

Serves 4-6 people


Ingredients:
-1 cup brown rice
-3 cups water
-1 envelope French onion soup mix
-1 bag frozen green beans
-1 bag frozen peas
-salt and pepper, to taste

Directions:

1) Prepare rice with water in a medium pot.

2) In the mean time, combine green beans and peas in a large bowl and allow them to thaw.

3) When the rice is done cooking, add French onion soup mix and stir until well combined. Gradually add the rice into the veggies and combine. Serve warm or cold.


Lime Yogurt Pops

Warm weather is here!!! Break out those popsicle molds :)

Makes 4 pops



Ingredients:
-scant 1.5 cups plain nonfat yogurt
-1 Tbsp. agave nectar
-zest of one lime
-juice of one lime


Directions:

1) Thoroughly mix all ingredients in a large bowl.

2) Pour into popsicle molds and freeze for at least 4 hours. You might have left over mix...but hey, lime yogurt :)


Monday, March 12, 2012

Irish Soda Bread Muffins

This is adapted from another recipe I found on skinnytaste.com. Soda bread usually has raisins, but I forgot them at the store yesterday. woops! I added a lot more baking soda from the original recipe so they would really poof up...and I tinted it green :) Happy St. Patty's week!

PS: The milk and cream of tartar mixture acts as buttermilk...if you'd rather use regular buttermilk go for it.

Makes 12-16 muffins


Ingredients:
-2 cups flour
-3 Tbsp. stevia or raw sugar
-2 tsp. baking soda
-1 tsp. baking powder
-salt, to taste
-4 oz. unsweetened applesauce
-1 egg
-1 ¼ cup milk (+ 1.5 tsp. cream of tartar)
-3/4 cups raisins (optional)
-green food coloring (optional)


Directions:

1) Preheat oven to 375 degrees.

2) In a bowl, mix together the flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the applesauce and egg.

3) Add the egg and applesauce mixture to the dry ingredients and combine until a crumbly texture forms.

4) Dissolve cream of tartar in milk. Add to flour and mix thoroughly. Mix in food dye and raisins if desired.

5) Prepare muffin tin with nonstick spray. Spoon batter into wells and bake for 20-25 minutes.