Archive | December, 2011

Fudge Popsicle

10 Dec

More wisdom-teeth-extraction recipes… I tried out making “healthy” fudge popsicles with our pop molds and these turned out amazing. Definitely a best practice that will be repeated outside of oral-surgery realms.

Ingredients

  • 1 super ripe banana
  • 2 tsbp cocoa powder
  • 1/3 c canned coconut milk
  • pinch salt
  • splash vanilla
  • 1 tbsp peanut butter
Instructions
  • Blend everything in a blender until creamy and smooth.
  • Pour into pop molds and freeze for ~ 2-3 hrs.
  • Try not to eat too many. This recipe makes about 2-3 pops.

Peppermint Ice Cream

10 Dec

I’d been coveting this recipe from The Pioneer Woman for peppermint ice cream… But with Rafe’s mouth in the state it was in, I needed to make something without any sharp bits, so no actual pieces of the candy in it.

Ingredients

  • 1.5 c coconut milk (from a can)
  • 1.5 c milk (I used 1%)
  • 1 tsp vanilla
  • 1/2 c crushed peppermint candies
  • 1 c Splenda sugar blend
  • ~1 tsp peppermint essence
  • 4 egg yolks

Instructions

  • Heat coconut milk and milk, along with sugar and vanilla, in medium pot. Add in peppermint candies and stir frequently, and bring to a simmer. Then add in splash of peppermint essence.
  • In a bowl, beat egg yolks until light yellow. Temper the eggs by slowing drizzling in the hot milk mixture, whisking all the while. Pour egg mixture back into pot and continue simmering for another ~5 min.
  • Then pour through a wire sieve into a metal bowl and let cool for ~10 min.
  • Pour into ice cream maker for complete cycle.

Spinach Breakfast Souffle for Two

10 Dec

We’re on Day Two of Rafe’s post-op (wisdom teeth), and baby-stepping to more solid foods. I whipped up a pretty healthy eggy souffle for him (and me!). This made 2 little ramekins.

Ingredients

  • 4 egg whites
  • 2 tbsp milk
  • 1/2 c frozen (stick in the microwave to thaw for ~30 sec) spinach
  • 1/3 c grated cheese– I used Colby Jack
  • pinch salt and pepper

Instructions

  • Preheat to 400
  • Beat the hell out of the egg whites until frothy with a wire whisk
  • Continue beating and add in milk, beat in spinach, cheese, and s&p. Add more spinach if you want it richer and “meatier”
  • Pour evenly into 2 smallish ramekins– no need to butter/flour/etc, just pour right in
  • Bake for ~20 min or until golden brown and a bit crispy on top

Peppermint Green Monster

10 Dec

Rafe got 2 of his wisdom teeth out on Fri. Yuck. And so we’ve been eating lots of blended, easy-to-eat things. I made him Thai Butternut Squash soup last night. And this morning, I tried my hand at making a Green Monster shake… Tasty, and I love that there’s spinach in it! Spinach is pretty much the perfect food. I think I might actually try making this into ice cream sometime (throwing into the ice cream maker after blending)…

Ingredients

  • 1/4 c to 1/2 c frozen spinach
  • 1 frozen banana, chopped into chunks
  • 1/4 c coconut milk (I use SoDelicious brand)
  • splash of peppermint essence, probably 1 tsp or slightly less
  • 1 tbsp Splenda sugar blend
  • pinch of salt

Instructions

  • blend everything together on the liquify blender setting until it’s a smooth green color
  • drink and enjoy the nutrients!

Salted Caramel

6 Dec

To keep all for yourself, or to give to friends, this is a tough decision. OR make loads and do both. After all the healthy recipes, this is decidedly not healthy (loaded with butter and sugar), but it just tastes great. Mmmm. Would make a great gift for friends if I could stop eating them.

Ingredients

  • 1/2 c butter
  • 1 c. white sugar (or use Splenda sugar blend)
  • 1 c. brown sugar, firmly packed
  • 1 c. corn syrup
  • 1 c. sweetened condensed milk
  • 2 tsp vanilla
  • coarse sea salt

Instructions

  • Put everything except salt into medium pot and heat on medium, stirring very frequently, until caramel is a darkish color and all the sugar is blended thoroughly. The caramel should bubble a bit, but stir along the bottom since you really don’t want the sugar burning!
  • Prep 1 (or 2, depending on how think you want it) square baking dishes with aluminum foil. Spray with PAM lightly.
  • Pour the caramel into the baking dish. Let cool, and then refrigerate until hard (~2 hrs or more). Take out, strip the aluminum off the block (the caramel should be hard and stick together).
  • Lay out parchment paper and sprinkle loads of sea salt on it, then press the caramel into the parchment (and sea salt). Cut with butcher knife into small pieces. Wrap in parchment paper and twist.
  • Try not to burn your tongue licking the remaining caramel out of the hot pan.

Protein-Packed Rice Krispie Treats

4 Dec

Mmmm, I really love rice krispie treats, and at my company’s cafeteria, they have these huge blocks of them at lunch. But I know how much butter goes into them. 😦 So instead, I revamped this with some healthier ingredients. Yay for a mid-afternoon snack with protein and not-too-much fatty stuff. Mmmm!

Ingredients

  • Rice krispies (~3 cups)
  • 3/4 c almond butter
  • ~10 marshmallows
  • 1/3 c honey
  • 1.5 scoops of protein powder (I used chocolate whey protein)
  • dash vanilla
  • dash cinnamon

Instructions

  • Melt almond butter, marshmallows, honey, and vanilla on low heat in a med-sized pot
  • Add protein powder when melty and sticky
  • Finally, mix in rice krispies until thoroughly sticky and coated
  • Transfer to non-stick baking pan or parchment-covered pan, press down until flat and even. Once cool, cut into fun triangle shapes, and pack into your lunches as a special treat. Mmmm.

Chocolate Oatmeal Cookie Cake

4 Dec

So I had been eyeing this recipe (this is adapted from there) and others that similarly used a sneaky, secretly healthy ingredient in cakes… How excellent! A cookie-cake with extra protein!! Love the extra protein.

Made it this morning as Danielle came over and we chowed down after a run around downtown. Best served warm and with a dollop of Cool Whip on top.

Ingredients

  • 1 can white kidney beans (15 oz)
  • 3 tbsp apple sauce
  • 3/4 c quick oats
  • 1.5 tbsp canola oil
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • dash salt
  • 1 tsp baking powder
  • 1/2 c brown sugar
  • 1/2 c choco chips

Instructions

  • Preheat to 350
  • Blend everything (but choco chips) in food processor, very well. Stir in choco chips afterwards.
  • Pour into nonstick or PAM-ed baking pan. Bake for ~20 min.

This could definitely also work with raisins… I was thinking about making this with raisins and choco chips together. Mmmm.

Cranberry Scones

3 Dec

20130311-153946.jpgWoke up too damned early on this Sat morning and couldn’t go back to bed, so decided to make cranberry scones. Adapted from the Joy of Baking recipe. Super duper amazing, and just what I needed this morning. Rafe woke up as it was baking (maybe he smelled it?)…

Ingredients

  • 2 c flour
  • 1/3 c sugar (I used Splenda sugar blend)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 c cold butter
  • 1 1/2 c fresh cranberries
  • 3/4 c skim milk
  • almond slivers to decorate

Instructions

  • Preheat to 400
  • Put all the dry ingredients in a large bowl, whisk until thoroughly mixed
  • Cut butter into small chunks and mix into the flour mixture. I used my hands, but try not to work it too much since you don’t want the butter to melt. Consistency should be coarse.
  • 20130311-153837.jpgStir in cranberries, but try not to break any of them! Then stir in milk until it keeps together, but don’t over-mix.
  • Flatten into a rectangle on a floured surface. Cut into 8 triangles, cover in almond slivers. Place on parchment paper-lined baking sheet and bake for 15-20 min.

 

Doesn’t have that much butter in it, so you can feel free to add butter on it after it has baked… 🙂

 

 

20130311-153953.jpg

Baked Pumpkin & Spinach Mac N Cheese

1 Dec

This was really too delicious for words. Love love love. Savory, creamy, and crispy all at the same time. Very similar to butternut squash mac n cheese, but pumpkiny (even better).

Ingredients

  • 12-16 oz pasta of any shape
  • A few dashes of cayenne
  • Half an onion, chopped
  • Garlic and onion powder
  • 1/2 tsp nutmeg
  • Salt and pepper
  • 2 cups of pumpkin puree (canned), about one 15oz can
  • loads of fresh spinach, maybe 16 oz
  • 1/2 c skim milk
  • 1 c grated cheese (colby jack, parm, whatever)
  • Bread crumbs

Instructions

  • Cook and drain pasta (al dente!). Preheat oven to 375.
  • Sautee onion until glassy (in a tsbp of olive oil) in a large and deep fry pan. Add all spices (garlic, onion powder, cayenne, nutmeg, salt, pepper) with the onion, and recognize that salt is the secret ingredient.
  • Add spinach and cover so that it wilts nicely. Add milk as needed. Add pumpkin puree, stir until smooth, a few minutes. Stir in grated cheese.
  • Finally stir in the pasta into the fry pan until more or less evenly covered. Try not to eat too much before you bake it.
  • Pour everything into a glass baking dish and cover with a mixture of breadcrumbs and 2 tbsp grated cheese (and a drizzle of olive oil). Bake ~20 min, until crispy on top.

So so soooo good, and I love that it’s mac n cheese but much richer and healthier. Mmm. Can’t wait to eat leftovers tonight…