Monday, October 29, 2012

What Kind of Blondie is that??

Almond Butter Blondies Surprise

15 oz. can white beans, drained and rinsed
2 eggs
2 tsp. vanilla
1 cup sucanat or brown sugar
¾ cup almond butter
½ cup white whole wheat flour
 ½ tsp. baking powder
¼ tsp. salt
¼ cups Dark chocolate chips
Preheat oven to 350F. Line a medium (11x7) baking pan with foil and coat with cooking spray. Place beans, eggs, vanilla, sugar and almond butter in a food processor. Pulse until pureed. Add flour, baking powder and salt. Pulse again until combined. Spread mixture in pan, top with chocolate chips and bake for 23-26 minutes or until center is set.

Thursday, October 18, 2012

Pumpkin Mac, Vegan Style

Everyone is almost pumpkin-ed out! But, you may still have some pumpkin puree in your fridge (if you made the pumpkin scones on Monday night) that needs used (yes, that's Pittsburghese!). If so, make yourself some vegan mac (or just stir some into your regular ol' mac). I was also trying to find a way to incorporate Nutritional yeast (in our house, we call it "crack" lol), 'cause the hubby loves it! Let's see if he likes this little side dish...

Pumpkin Mac, Vegan Style

1 cup unsweetened almond milk
1 Tbsp. arrowroot
¼ tsp. garlic powder
½ cup nutritional yeast
1 Tbsp. Dijon mustard
½ tsp. kosher salt
¼ tsp white pepper
1 Tbsp.  olive oil
 3/4 cup pumpkin puree
2 tsp. raw coconut  aminos or reduced sodium soy sauce
4 cups cooked whole wheat macaroni
Combine milk, arrowroot, garlic, nutritional yeast, salt and pepper in a medium bowl; whisk until smooth.  Heat oil over medium heat. Once melted, add mixture and heat until thickened. Stir in pumpkin and aminos. Heat through and stir on cooked macaroni.
Wow, I just ate a whole of this stuff...oops..just gettting my winter layer going!

Got Green Tomatoes?

When life gives you green tomatoes, make green tomato salsa! and Invite a neighbor over to help...and drink champagne while you are at it:) why is short!!

Green Tomato Salsa Verde

¼ cup olive oil
1-2 large onions, chopped (about 5 cups)
6 garlic cloves, roughly chopped
2-4 hot peppers, such as jalapenos or cayenne
3 lbs. roughly cut green tomatoes
½ cup roughly chopped fresh oregano leaves, packed
½ cup roughly chopped parsley
1 tbsp. cumin
2 tsp. salt
1 tsp. pepper
2 cups chicken broth
Heat oil in a large pot over medium high heat; sauté onion, garlic and peppers for 2-3 minutes. Add tomatoes and cook, stirring for 15 minutes until softened. Add herbs, spices, seasonings and broth. simmer for 35-45 minutes. Pulse in processor until desired consistency or use an emulsion blender.

Serve over eggs, with enchiladas or anything cheesy and Mexican!

We have lots of green tomatoes in the garden and unfortunately, then wont have a chance to ripen in time.

Homegrown peppers!!

Quote of the evening: while chopping onions, Leann says, "I'm going blind with emotion!!"

We had the sauce over homemade burritos (from my freezer) and Greek yogurt-I like mine extra saucy!!!
The sauce is also amazing on eggs and egg dishes, like breakfast chilaquiles! as a dip over goat cheese, as a soup base, for making green chile pork for tacos...the list can go on!

Sunday, October 14, 2012

Protein Packed Pumpkin Scones with Maple Pumpkin Icing

Protein Packed Pumpkin Scones with Maple Pumpkin Icing

2 ½ cups white whole wheat flour (plus about ¼ cup for dusting)
½ cup pumpkin protein powder (or vanilla)
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1/3 cup sucanat or brown sugar
2 tsp. cinnamon
1 tsp. ginger
4 Tbsp. chilled coconut oil or cold unsalted butter
2 eggs, divided
3/4 cup pumpkin puree
1 cup milk
½ cup dried cranberries
2 tbsp. sugar crystals, optional
 Maple Pumpkin Icing:
1 Tbsp. pumpkin puree
1 Tbsp. maple syrup
¾ cup powdered sugar

Preheat oven to 400˚F. Combine dry ingredients in food processor; add coconut oil and pulse until mixture resembles cornmeal. Transfer to a large bowl.
Whisk together 1 egg plus 1 yolk (reserving 1 white for brushing), pumpkin and milk in a medium bowl until blended. Add mixture, along with cranberries to dry ingredients and mix until soft dough forms. Place on a floured surface and knead a few times, dusting with flour to prevent sticking. Divide dough in half and shape each into logs, about 10 inches in length; flatten to 1 ½ inch thick. Cut each log into 11 wedges and transfer to 2 greased baking sheets, placing them about 2 inched apart. Brush each scone with egg whites and sprinkle with sugar if desired. Bake for about 15 minutes or until golden. Transfer to wire rack to cool completely.
Whisk together icing ingredients in a small bowl. Carefully drizzle icing (or use a small pastry bag) over cooled scones. Makes 22 scones.

Sunday, October 7, 2012

Tasty Nutty-Fruity Bites for Snacking

Almond-Apricot Power Bites

6 oz. pkg dried apricots (about 1 cup)2/3 cup sliced raw almonds
¼ cup vanilla whey protein powder
¼ cup plus 2 Tbsp. almond butter
1 Tbsp. honey
Optional coatings-or try them naked! (not you, the bites!):
wheat germ, almond flour, ground or whole chia seeds, cocoa, or cinnamon
Makes 25-27 bites.
Nutrition per 3 bites: 160 calories, 9 g total  fat, 1 g saturated fat, 10mg cholesterol, 30mg sodium, 15 g carbohydrates, 3 grams fiber, 7 g protein.
These little treats are not only a yummy snack, but can also serve as a fun gift for friends and family.

Place apricots, almonds, and protein powder in a food processor and pulse until finely ground.
My favorite almond butter!
Add almond butter and honey; pulse until well combined.
Use a small cookie dough scooper or a tablespoon to shape mixture into bite sized balls.

Roll in coating as desired or do a few in each type for a beautiful snack.
And now they are packed and ready to take to work for sharing!

Wednesday, October 3, 2012

Best Pumpkin Soup Recipe Ever!

Pumpkin and Soy Chorizo Stew

 1 small pumpkin
2 cups chopped onion
1 Tbsp. minced garlic
2 celery ribs, chopped
1 carrot, chopped
½ cup Soy Chorizo (Love this!!)
1 medium tomato, chopped
1 tsp. cumin
1 ½ -2 cups vegetable broth
salt and pepper for seasoning
Crumbled Cotija cheese for garnish

Preheat oven to 375˚F. Place pumpkin on a baking pan and pierce a few times with a fork. Bake for 35-45 minutes until tender, but not too soft. Pumpkin shell should hold its shape in order to hold soup.
Once tender, remove from oven and let cool until it can be handled. Use a small paring knife to cut top off pumpkin. Carefully remove seeds (save if desired) and scoop out pulp, leaving about a 1/2-inch shell; place in a bowl, mash and set aside.

Heat olive oil in a soup pot. Sauté onion, garlic, celery and carrots for 8-10 minutes over medium heat.

Add soy Chorizo and sauté for another 5 minutes; add tomato, cumin and reserved pumpkin. Add broth as desired and season with salt and pepper.  Use an immersion blender to puree part of stew, leaving soup chunky .

Heat through and serve soup in pumpkin shell if desired.

Garnish with crumbled Cotija Cheese!!