Tuesday, December 27, 2011

Roasted Wasabi Almonds

Note: I don't like anything Wasabi flavored, but my sister and mother say that these are addictive!  I am super careful not to lick my fingers while making this. :-P

Ingredients
1 egg white
1 Tbsp water
1 Tbsp soy sauce

1 lb of Almonds (approx 3cups)

2 Tbsp wasabi powder (usually found in the international aisle near the soy sauce/asian food)
2 tsp kosher or sea salt (course)
2 tsp cornstarch

Directions
 Preheat oven to 275deg.  Line a baking sheet with parchment paper.

Combine the egg white, water, and soy sauce in a large bowl & whisk until foamy.

Add the almonds and stir to coat evenly.

In a separate smaller bowl, combine wasabi powder, salt, and cornstarch. 

Add wasabi powder mixture to the almonds and toss until almonds are evenly coated.

Bake in a single layer for 30 minutes.

Remove from oven and stir.  Return almonds to the oven and reduce temp to 200deg.  Bake for an additional 20 minutes.  Cool and store in an airtight container.

source: http://crockpot365.blogspot.com/2010/10/slow-cooker-roasted-wasabi-almonds.html and http://www.bluediamond.com/applications/recipes/?theView=recipeDetail&recipeid=23

Monday, October 10, 2011

Eggplant Chickpea Pitas

Note: This makes about 4-6 servings.  It is a delicious and filling vegan meal.  The filling mixture makes for great leftovers as well!

Ingredients
 1 lb. eggplant, cut into 1/2 inch cubes
1 1/2 cups chopped onion (approx. one medium onion)
2 tbsp. cooking oil
2 cups cooked chickpeas or a can of cooked chickpeas
1/2 cup reserved liquid from cooking the beans (or from the can of beans)
1 tbsp. ground cumin
1 tbsp. lemon juice
4 tbsp. fresh mint, or 2tbsp dried mint

pita breads, sliced in half or quarters


Directions
1) On medium high, saute onion and eggplant in cooking oil for about 7-9 minutes or until the onion starts to brown.
2) Add the chickpeas, lemon juice, and cumin.
3) Add a a few tablespoons of the reserved bean liquid (or water if you forgot to save it) at a time while stirring.  Allow the liquid to absorb.  Do not let the mixture become dry.
4) Stir in the mint and remove from heat.
5) Serve the filling mixture in pita halves/quarters


source: http://www.thesimpledollar.com/2011/07/29/dinner-with-my-family-26-feta-and-chickpea-pita-sandwiches

Saturday, May 14, 2011

Garlic-Herb Vinaigrette

Note:  It's salad season!  I dare you to make this and not love it.  And the ingredients are so much better than what you will find in a bottle from the store.

Ingredients

1/2 cup apple cider vinegar
3 garlic cloves, minced
generous pinch of sea salt and black pepper
2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice)
scant 1 1/2 cups extra virgin olive oil


Directions

1) Mix together all ingredients except the olive oil in the 2 cup container you will store it in.
2) Add the olive oil and shake.
3) Serve over your favorite salad or use as the base for a pasta salad!

Store in the refrigerator.



source: http://www.simplebites.net/three-homemade-salad-dressing-recipes-better-for-you-better-for-your-wallet/

Friday, April 29, 2011

Rich Double Chocolate Torte

Note: This is so rich and decadent!  With the nut garnish, it also looks a lot more difficult than it is.  Make sure you incorporate the eggs into the cake mixture very well or your cake will rise in very strange ways.

Ingredients
Cake
1 cup butter
16 oz. semisweet chocolate, chopped
2 teaspoons vanilla
6 eggs, lightly beaten

Glaze
1/4 cup whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
3 oz. dark chocolate, chopped

Garnish
2 tablespoons chopped toasted hazelnuts (filberts), walnuts or almonds

Directions

1)Grease 8-inch round cake pan.

2) In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined.

3) Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.

4) Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.

5) Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.

6) Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. dark chocolate; stir until melted and smooth.

7) Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle nuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.


source: http://www.pillsbury.com/recipes/chocolate-glazed-fudge-cake/bfb2a9aa-7dc5-4587-97d9-f2174b7ae35f/

Luscious Lemon Cheesecake

Note: This is easy and comes together quickly.  Fresh lemon makes a difference!

Ingredients
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs
1 Pre-Made Graham Cracker Pie Crust (6 oz.)

Directions
1) Beat together cream cheese, sugar, vanilla, lemon zest and juice until well blended.  Add eggs and stir until incorporated.
2) Pour the mixture into the pie crust
3) Bake for 40 minutes in a preheated oven at 350 degrees.  Cool and then refrigerate for at least 3 hours, overnight if possible.  The longer it sits, the better the flavors will meld!

source: http://www.kraftrecipes.com/recipes/philadelphia-3-step-luscious-lemon-51354.aspx