fava1 fava2 fava3 fava4 fava5

Makes six cups.

Ingredients:

  • ½ pound dried shelled fava beans, about 2 cups
  • 4 tablespoons extra virgin olive oil, plus extra for drizzling
  • 2 white onions, cut into ¼-inch dice
  • 4 garlic cloves, minced
  • ¼ teaspoon fennel seed, crushed
  • ½ cup toasted almonds (it’s ok if the skin is on), finely chopped
  • 2 sun dried tomato halves
  • ½ cup sheep or goat’s milk yogurt, seasoned with salt and pepper
  • ¼ cup torn herb leaves–mint, cilantro, parsley

Directions:

  1. Pick through the beans and remove any dirt, stones or substandard beans.  Rinse.  Put into a container and cover with water by 4 inches.  Let soak in a cool spot overnight.  You can put them in the fridge, but they will soften more quickly if they’re left out.
  2. Drain and rinse the beans.
  3. Heat 4 tablespoons oil in a large sauce pot over medium heat.  Add the onions, cover and cook until soft, about 5 minutes.  Add the garlic, fennel seed, half the almonds and both tomato halves.  Cook 1 minute.  Add the beans and 3 cups water.  Bring to a boil, reduce the heat to low, cover partially and simmer until the beans are falling apart, about 3o minutes.  Season with salt and pepper halfway through the cooking.  Remove one of the tomato halves, cool and then cut into thin strips.
  4. Using a handheld blender, puree the bean mixture until until smooth.  If the soup seems too thin, return to the stove to reduce.  If it is too thick, add a little water.
  5. Serve warm  garnished with a spoonful of yogurt, the remaining chopped almonds, tomato strips, herbs, and a drizzle of olive oil.

Source is http://thegarumfactory.net/2013/01/04/welcome-to-the-blue-zone-fava-bean-and-almond-soup/

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potpie1 potpie2 potpie3 potpie4 potpie5

Ingredients:

1 sheet puff pastry, thawed
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 sweet onion, diced
1 cleaned and trimmed leek, sliced
1/3 cup chopped carrots
1/4 cup chopped celery
2 garlic cloves, minced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups low-sodium chicken stock
1 cup lowfat half and half
1.5 pounds yukon gold potatoes, cut into 1/2 inch chunks
1/2 cup frozen peas
1/2 cup frozen corn

Directions:

Preheat oven to 425 degrees F.

Heat a large pot over medium heat and add olive oil and butter. Stir in onions, carrots, celery, leeks, salt and pepper, tossing to coat, then let cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds, then stir in flour. Stir well to distribute the flour throughout the vegetables and coat them, then cook for about 3-5 minutes, stirring to create somewhat of a roux and thickening agent. Most of the flour will stick to the vegetables, but you do want it to turn a slightly golden color and smell a bit nutty. (ha… that sounds interesting.)

At this point, use a biscuit cutter (or even a knife) and cut 12 “biscuits” out of your thawed puff pastry sheet. Place them on a baking sheet (brushing with some beaten egg if desired) and bake for 10-12 minutes, or until golden brown.

Add in potatoes, chicken stock and half and half to the soup, stirring and allowing the mixture to come to a bubble. Reduce heat to medium low, add in chicken, peas and corn and cover, simmering for 10-15 minutes. Taste and season with more salt and pepper if needed. Serve with puff pastry on top!

Note: you can definitely use heavy cream or regular half and half (it will probably be even more delicious) in place of the low fat half and half. you can also use a mixed corn + peas blend if you have one, I just happened to have separate bags of organic peas and corn, which is why I separated them. you can also cube the chicken instead of shredding. finally, to reheat, add to a saucepan and add a little liquid (I do a bit of both stock/half and half or milk) and heat over low heat, stirring.

Source is http://www.howsweeteats.com/2012/12/chicken-pot-pie-soup/

waffleqwaffle1 waffle2

Lucky J’s Waffles

• 2 cups all-purpose flour
• 1 tsp. salt
• 1 Tb. baking powder
• 3 large eggs
• 1/4 cup vegetable oil
• Vegetable oil spray (optional)

Combine the flour, salt and baking powder in a mixing bowl and whisk to mix. Place the eggs, oil and 1 cup of water in a large mixing bowl and whisk to combine. Whisk in dry ingredients, adding up to 1/2 cup more water until the batter has a loose consistency. Let the batter rest for 15 to 20 minutes.

Coat a waffle iron with vegetable oil spray. Pour about 1/2 cup of the batter into the waffle iron and cook the waffle until both sides are golden brown but not crisp, about 5 minutes. Repeat with remaining batter.

IN waffle taco:

  • add 2 breaded, fried chicken breasts using your favorite recipe
  • 2 slices of swiss cheese
  • 3 slices of bacon
  • drown with maple syrup and drizzle the sriracha sparingly
  • fold and enjoy!

Source is: http://www.luckyjs.com/menu/ and http://trailerfooddiaries.blogspot.com/2010/09/recipe-lucky-js-breakfast-waffle-taco.html

cookie1 cookie2 cookie3 cookie4 cookie5 cookie6 cookie7 cookie8

1234 Cake

Adapted from Paula Deen

A delicious,  easy, all-purpose yellow cake  that stays nice and moist.

 Cake Batter Ingredients:

1 cup butter (2 sticks), room  temperature

2 cups  sugar

3 cups  self-rising  flour*, sifted

4 large  eggs, room  temperature

1 cup milk, room  temperature

1 tsp vanilla extract

1/2 tsp butter flavoring  (optional)

*An easy  substitute for self-rising  flour is to add  1-1/4 tsp baking  powder and 1/4 tsp salt for EACH cup of flour. That’s what I did.

 

Directions

Preheat oven  to 350°F.

Grease and flour 2 (9-inch) cake  pans.  Here’s how! On parchment paper, trace around the bottom of each  pan and trim just inside the line. Spray  pan with cooking spray,  then line with trimmed parchment. Spray  again, making  sure to coat entire pan. You can smooth it out with a pastry brush  if you want. Then sprinkle  with flour, tapping the edge of the pan with the heel of one hand  as you rotate the pan with the other. This ensures that the flour is evenly  distributed over the entire surface. Don’t skip this step. You’ll be sorry  – trust me!

Using an electric mixer, cream butter until fluffy. This will take a few minutes. Scrape the bowl and continue mixing.

Add sugar and continue to cream well for 6 to 8 minutes, scraping down  the bowl a couple of times to make  sure it’s all getting mixed  in and fluffy.

Add eggs, 1 at a time, beating well after each  addition. Scrape.

Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and butter flavoring  and continue to beat until just mixed.

Divide batter equally  among prepared pans.  Level batter in each  pan by holding  pan 3 or 4 inches  above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more  level cake. Bake for 25 to 30 minutes or until done.  Cool in pans  5 to 10 minutes. Invert cakes onto cooling  racks  lined with plastic wrap. Wrap  tightly and put in the freezer for at least 1 hour prior to decorating.

 

Buttercream  Frosting

1 cup sugar

6 Tbsp flour

1 cup milk

1 cup butter (2 sticks)

1 tsp vanilla extract (you could  use any flavoring  you want)

 

Directions:

Measure  sugar and flour into a medium sauce pan. Whisk together to incorporate the flour into the sugar.  This makes it easier  to dissolve.  Add milk to pan and whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens. It will seem like nothing is going  to happen, when  all of the sudden, it thickens up. Cook for just a few minutes after it begins to set up. Keep stirring; you don’t want it to burn-and it will.

Remove from heat and let cool completely.

Once  cooled, combine with butter in large  mixing bowl or stand mixer and whip like crazy  (use  whisk attachment). Beat for at LEAST 5 minutes (closer to 10) until the mixture is light and fluffy. (The original instructions I got from the woman that gave  this to me said, “beat the hell out of it.”)

Use immediately. It can be kept  in the fridge,  but it hardens considerably and will need to warm  up a bit before being  spreadable.

 

Chocolate Chip Cookies

Source: www.tastingtable.com

Recipe adapted from Ready for Dessert: My Best Recipes, by David Lebovitz (Ten Speed Press) Yield:  about 4 dozen cookies

 

INGREDIENTS

2-1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/8 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1 cup packed light brown sugar

3/4 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 cups nuts (such as walnuts, pecans, almonds or macadamia nuts), toasted and coarsely chopped

14 ounces bittersweet or semisweet chocolate, coarsely chopped into roughly 1/2-  inch chunks

 

DIRECTIONS

Combine flour, soda and salt it small bowl.

In large mixing bowl or stand mixer, combine butter and both sugars. beat until smooth-does NOT  need to be light and fluffy.  Add eggs one at a time scraping sides of bowl as needed, then add in vanilla.

 

Add flour mixture to butter mixture and beat on low  JUST until incorporated. Add nuts and chocolate, blend on low  until just mixed in or mix  them in by hand with spoon.

 

Scrape dough out onto the counter that’s been dusted with flour. Divide in 4 pieces and shape into logs. Wrap tightly in wax paper, then in plastic wrap. Place in fridge and chill overnight or at least a few hours. You can also put the logs in a freezer bag and have dough on hand when the urge strikes. They’ll keep at least a month tightly wrapped.

 

The next day (or two or three – it’s SO  handy to have this dough made ahead!), preheat the oven to 350°F, unwrap dough logs and slice in 1/4”  slices, keeping them as close to the same size as possoble so they bake up evenly. Place on parchment lined baking sheets a couple of inches apart.

 

Bake about 10 minutes, checking half  way to see if the pans need to be turned to bake evenly. Cookies should be lightly browned and centers just set.

 

Let cool on pans about 5 minutes then transfer to cooling racks.

 

Cookie Dough Filling (to make ‘dough’ balls)

Source: fakeginger.com

 

4 tablespoons unsalted butter, at room temperature

6 tablespoons light brown sugar, packed

1 cup plus 2 tablespoons all-purpose flour

7 ounce sweetened condensed milk

1/2 teaspoon vanilla extract

1/4 cup mini  semisweet chocolate chips

 

Combine the butter and sugar in a mixing bowl and beat until light and fluffy,  about 2 minutes. Add in the flour, sweetened condensed milk  and vanilla until smooth. Stir  in the chocolate chips. Cover and refrigerate until the mixture has firmed up. Can make ahead and keep in fridge a few days before use.

Source is http://www.somethingshinyblog.com/2011/10/chocolate-chip-cookie-dough-cake.html?m=1

lentil1 lentil2 lentil3

ingredients:
1 large onion – cut in half & each half thinly sliced
1 tbsp vegan coconut butter
1 1/2 cups cooked lentils/ (1) 15oz can

1 tbsp tomato paste
1 tsp smoked paprika
1 tbsp chipotle seasoning
1/2 tsp liquid smoke
1/2 tsp salt
juice of 1 lime
4 vegan soft tortillas (ex. Trader Joe’s Jalapeno)
toppings
handful of greens
1 tomato sliced or cubed

assembly:
 Thinly slice each onion half – in a medium pan melt coconut butter over medium heat. Add onion slices, tossing to coat. Cook onions over medium – low heat stirring occasionally for 15 minutes or until onions begin to caramelize.

Meanwhile, in a medium sauce pan add lentils through liquid smoke – simmer over medium/low heat for 10 minutes. Just prior to assembling tacos stir in salt & lime juice.

To assemble tacos, create a base layer of greens in the tortilla, then add your tomatoes & top with lentils and caramelized onions.

Source is http://sundaymorningbananapancakes.blogspot.se/2013/01/lentil-tacos.html

cookie1 cookie2

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup + 2 Tbsp cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 10 tbsp salted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 dozen caramels, unwrapped
  • coarse sea salt
  • 3/4 cup powdered sugar (optional)

Directions:

  1. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside.
  2. In another bowl whip together the butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add in eggs one at a time, stirring after each addition until combine. Mix in vanilla.
  3. With mixer set on low speed, slowly add in dry ingredients and mix just until combine.
  4. Scoop dough out 2 tbsp at a time and roll into a ball. Press one caramel into the center, sprinkle top of caramel with a small pinch of coarse sea salt then fold cookie dough around caramel and salt (make sure the caramel is fully covered with dough around all sides).
  5. Shape into a ball once more then roll in powdered sugar (I actually skipped this step and added the powdered sugar afterwards).
  6. Align cookies on a parchment paper lined or greased baking sheet and bake in a preheated 350F oven 12-13 minutes.
  7. Allow to cool on cookie sheet for 5 minutes before removing.  Sprinkle another thin layer of powdered sugar on top if necessary. Store in an airtight container.

Source is http://www.partial-ingredients.com/archives/3886

calzone1 calzone2 calzone3 calzone4 calzone5 calzone6 calzone7

Olive oil
1/2 yellow onion, thinly sliced
Pinch of salt
1/2 cup butternut squash, cubed
1/2 cup broccolini, trimmed
1/2 cup cremini mushrooms, sliced
1 garlic cloves, minced
1 – 12-ounce prepared pizza dough (use this recipe!)
3 tablespoons jarred marinara sauce
1 – 4-ounce mozzarella ball (low-moisture-not water packed!)

In a medium skillet, heat olive oil over medium heat. Add thinly sliced onions and pinch of salt. Cook onions for 30 minutes, or until onions are browned and caramelized.

While the onions are cooking, pre-heat oven to 400F. Place cubed butternut squash on a baking sheet and toss with a teaspoon of olive oil and sprinkle with salt and pepper. Roast for 15 minutes, or until soft. Remove and set aside.

When onions are caramelized, add broccolini and cremini mushrooms and sauteé for 5-10 minutes. Add garlic to the top and cook just until fragrant.

Lightly flour your work surface and roll out pizza dough to a 1/8-inch thick circle. Transfer pizza dough to a piece of parchment. Add the tomato sauce to one half. Top with broccolini/mixture. Add the butternut squash and then finish it off with a few slices of mozzarella.

Fold dough in half, over filling, and crimp as desired to seal. Transfer parchment with calzone to a baking sheet. Using a knife, slice a hole in the top. This will allow steam to escape as it bakes. Place it in the oven and cook until dough is puffed up and golden brown, 15-20 minutes.

Source is http://acozykitchen.com/calzone/