Archive | February, 2012
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Grapefruit Scones

26 Feb

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After getting back from our little day-long respite from the city (went to Huntsville State Park for a night of camping and hiking around the lake), we had to play catch up with everything on our list on Sunday. Finally after a quick and lighter meal (after eating bbq and burgers most of the weekend) of green beans with an Asian ginger sauce, tofu, and purple sticky rice, I realized that I hadn’t baked anything new this week, and had really coveted trying out a grapefruit scone recipe. I adjusted the heck out of the initial recipe, but it turned out tasty, especially with the aid of the grapefruit curd, which we topped it with. I have to say, scones for dessert are pretty damned good.

Ingredients

  • 1 grapefruit, sectioned
  • 1/4 c sugar
  • 2 c flour
  • 2 tsp baking powder
  • pinch salt
  • 4 tbsp butter, cut into small pieces
  • 1/2 c non-fat vanilla yogurt
  • 2 tbsp grapefruit juice
  • 1/4 c 2% milk (skim should work fine too)
  • dash of sugar, for topping

Instructions

  • Preheat oven to 425
  • Section the grapefruit and cut each section into thirds, let sit over sieve so that remaining juice and drip and be caught
  • Whisk together flour, sugar, salt, baking powder
  • Work the cut butter into the flour mixture with a fork until the butter pieces are much smaller and incorporated
  • In a separate bowl, whisk together yogurt, milk, and grapefruit juice
  • Add the grapefruit sections into the dry ingredients and then gently mix in the wet ingredients, until a rough dough forms.
  • Flatten dough out, cut into scone wedges, top with a scant amount of sugar on each, and place on silpat into oven for ~10-15 min or until golden brown
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Coconut Muffins

25 Feb

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Unfortunately this is pretty much a work weekend. Was working on my drilling homework until 9 last night, and then have been watching lectures since 8 this morning. Yuck. But before I stuck myself back into the lectures on this lovely Saturday, I threw together an adaptation of this recipe¬†for Coconut Muffins. Hoping to get a run in once these lectures are done, as it’s just about the perfect temperature outside!

Ingredients

  • 3/4 c flour
  • 1/2 c whole wheat flour
  • 1 1/2 tsp baking powder
  • dash salt
  • 1 c fat free Greek yogurt
  • 2 tbsp+ 2 tsp splenda sugar blend
  • 1 egg
  • 3 tbsp canola
  • 1 tsp vanilla
  • 1/3 to 1/2 c coconut milk
  • 1/2 c coconut flake

Instructions

  • Preheat to 375. Line with cupcake papers or parchment paper
  • Whisk flours, baking powder, salt in a bowl.
  • Whisk together yogurt, sugar, egg, oil, vanilla, and coconut milk. Mix dry ingredients into wet until just combined, stir in 1/3 c of coconut flake.
  • Spoon into muffin tin (mine made ~12), and top with remaining coconut.
  • Bake for ~20 min or until slightly crispy on top. Yum.
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Peanut Butter Cookies

22 Feb

 

20120222-223438.jpgIt’s my colleague Ken’s birthday tomorrow, and he is a fan of peanut butter (I know he doesn’t like coconut or I would have tried to sneak some in)… He is also a pretty healthy-living guy, so I wanted to respect that in his cookie. So this is a totally from scratch recipe with no butter, no eggs, and only whole wheat flour. Good times, ya know?

They came out crisp on the outside but soft on the inside, just the way they should be.

Ingredients

  • 1 c whole wheat flour
  • 4 tbsp splenda sugar blend
  • pinch of salt
  • 2 tsp baking soda
  • 1 c peanut butter
  • 1/2 c fat-free vanilla yogurt

Instructions

  • Preheat oven to 350
  • Whisk dry ingredients together
  • Mix peanut butter and yogurt with an electric beater. Slowly add in the dry ingredients. If it’s too dry, add a spoon or two more yogurt.
  • Spoon onto baking sheet lined with parchment, press down with fork
  • Bake for 10-15 min, eat with milk!

I rolled the cookies in sugar afterwards, but you might want to roll them in sugar before baking! (I forgot about that part)

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Monday Pizza Night

22 Feb

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It was a busy night, and after working late and a late workout, we threw together a super-veggie pizza with the basic recipe for this one. The toppings here were fat-free mozzarella (which was unfortunately a bit plasticy), some slivered kalamata olives, 2 zucchinis (both rounds and grated in a box grater), red bell pepper, and a smidge of parmesan. Delicious, and even better for lunch the next day.

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Chocolate Coconut Oatmeal Dream

18 Feb

20120218-074039.jpgStarting to really love chocolate oatmeal. Have been on this kick for a little while now! It is superduper easy to have a rich, healthy breakfast.

Ingredients

  • 1/3 c quick oats
  • 1/2 c coconut or almond milk
  • 1/4 craisins
  • sprinkle of coconut flake
  • 1.5 tbsp almond slivers
  • 1 tbsp cocoa powder
  • sprinkle of splenda sugar blend

Instructions

  • Mix oats, milk, craisins, and coconut flake in a bowl. Nuke for 90 seconds.
  • Stir in cocoa powder and sugar, top with almond slivers.
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Cinnamon Popcorn

18 Feb

20120218-071619.jpg Torrential rains outside last night! Yikes. Last night was a stay-at-home-and-rent-a-Redbox night if I ever knew one. Rafe wasn’t feeling so hot either–he’s developing an allergy to something, but I’ll be damned if we can’t figure out what it is. So we stayed at home, rented Planet of the Apes, and basically had popcorn for dinner. Both kinds– salty and sweet. Sweet was adapted from this.

Ingredients

  • 1/2 c popcorn kernels
  • 2 tbsp canola oil
  • 1/4 c unsalted butter
  • generous tsp cinnamon
  • 1 tbsp coconut milk (like SoDelicious)
  • 1/3 c powdered sugar

Instructions

  • Melt the butter and mix cinnamon in a bowl.
  • Whisk together the coconut milk and powdered sugar until smooth.
  • Place canola and popcorn in a large-bottomed pot (try to make sure that most kernels get coated with canola). Put lid on tightly and turn pot on high heat. Shake pot from side to side while it is heated (don’t stop, or else kernels will burn). Once you heat the popcorn stop popping for ~20 sec or so, take off heat.
  • Shake popcorn out of pot and onto rimmed baking sheet. Pour the butter mixture on top, tossing to get even coating. Then pour the icing on top, tossing again.

Mmmm, movie night!

http://www.laurenslatest.com/cinnamon-bun-popcorn/

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Red Wine Chocolate Cake

14 Feb

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Happy Valentine’s Day to us! We had a lowkey dinner last night and whipped up beet soup (in the vein of all things RED), creamy butternut squash mac & cheese, and red wine chocolate cake.

This was a new recipe for me, based on this. Rafe wanted to put this into a bundt pan (I balked at first, but it was I think it went quite well with the honey whipped cream we made to accompany it.

Ingredients

  • 1 stick butter, softened
  • 3/4 c brown sugar
  • 1/3 c sugar
  • 1 egg
  • 3/4 c red wine
  • 1/4 c plain yogurt
  • 1 tsp vanilla
  • 1 1/4 c flour
  • 3 tbsp cornstarch
  • 3/4 c cocoa powder
  • 1/4 tsp ¬†baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  • Preheat oven to 325. Grease whatever pan you want to use (loaf pan, bundt pan).
  • In a large mixing bowl, cream the butter and sugars. Add egg and vanilla and beat until smooth. Beat in the wine and yogurt– the consistency will be a little weird (egg and wine don’t really get along, but don’t be worried).
  • In a separate bowl, whisk together and sift the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Add to wine mixture slowly, mixing until just incorporated. It should be thick and heavy, but again, don’t be worried.
  • Pour batter into baking pan and bake for 45 min, or top is cracked.

Eat with honey whipped cream (just beat 1/3 c whipping cream with 1-2 tbsp honey until soft peaks form). YUM.

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Grapefruit Cake

12 Feb

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Still working through loads of grapefruit. We flipped through a bunch of similar recipes, and landed on this one. The density and crumb of this cake is pretty astoundingly perfect. It is adapted from Smitten Kitchen below. I love that I’ve used non-fat yogurt for the richness! Hoorah!

Ingredients

  • 1 1/2 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 c plain non-fat yogurt
  • 1/2 c splenda sugar blend
  • 3 eggs
  • 2 tbsp grapefruit zest
  • 1/2 tsp vanilla
  • 1/2 c canola oil
  • 1/3 c grapefruit juice
  • 1/3 c grapefruit juice (additional for glaze)
  • 1/2 c powdered sugar (for glaze)

Instructions

  • Preheat to 350. Pam a loaf pan.
  • Sift dry ingredients together (flour, salt, baking powder).
  • Whisk yogurt, sugar, eggs, grapefruit juice, zest, and vanilla in another bowl. Slowly whisk the dry ingredients into the wet. Fold the canola into the batter. Pour batter into loaf pan and bake for ~55 min. Let cool.
  • Meanwhile, whisk 1/3c remaining grapefruit juice and powdered sugar together until thoroughly mixed. Once cake is cool, pour glaze on top of cake and then let sit for ~30 min.

Try not to eat the whole thing in one go.

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Sweet Potato Gnocchi with Brown Butter Rosemary Sauce

11 Feb

 

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After a long work week, I think Rafe and I were both pretty psyched to get a nice long-ish workout in and just chill out. We somehow managed to blaze through so much of the food that we had bought for the week, and just had a few sweet potatoes waiting patiently for their time to come. Well, it came tonight. Rafe was a little apprehensive about making sweet potato gnocchi, since he had tried this several times before and thought it didn’t turn out that well. Well this time, it turned out brilliantly! I will definitely be making this again. They were tender and delicious.
Ingredients
  • 2 large sweet potatoes, pre-roasted
  • 1 clove garlic, pressed
  • 1/2 teaspoon salt
  • 5-6 dashes nutmeg
  • 1 egg
  • 2 cups all-purpose flour (or enough to saturate the mixture)
  • 2-3 tbsp unsalted butter
  • cinnamon, salt and pepper, to taste
  • 2 sprigs rosemary

Instructions

  • Once the potatoes are cool enough to work with (after you roast them), remove the peels and mash them with a potato masher or fork, into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed. I probably used around 2 cups.
  • Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 3/4 to 1-inch sections. Let the pieces sit in just enough flour so they don’t get sticky. Drop the pieces into the boiling water, and cook until they float to the surface. Don’t crowd the boiling water pot– we did the gnocchi in 3 batches. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.
  • Brown the butter in a frying pan, until it just starts to bubble. Sprinkle the spices in and reduce heat for ~1 min. Take off heat and put the sauce into a bowl on the side. Once the gnocchi are ready, put them (in batches) into the fry pan with some of the sauce at a time, adding a little water for liquid if it gets too dry. Brown/crisp the outside of the gnocchi a bit, until you are so hungry that you MUST eat.
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Grapefruit Curd

10 Feb

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One of the finest things about living in Texas is the citrus in the winter time. Grocery stores will have HUGE bags of amazing Texas grapefruit for ridiculous prices. And Texas has some great grapefruit. The Rio Star is my current favorite. It is plump, with a beautiful rosy color, very juicy, with almost a vaguely spicy flavor.

A few nights ago, our friend Danielle brought over an 18-lb bag of grapefruit (we had gotten one of these jumbo bags from the Whole Foods before– for $9!). While we do actually eat a grapefruit and a half each every day, an 18-lb bag is still a lot.

So we tried to make grapefruit curd (think, lemon curd but different), from the Martha Stewart Living from March 2012.

I think it worked out fairly well! It’s tangy, rich, and smooth. Very tasty indeed. We set the breadmaker to whip us up some honey whole wheat bread this morning, and ta-da! Grapefruit curd on fresh bread. Happy Friday to us!

Ingredients

  • 1 c grapefruit juice, plus 3 tbsp grapefruit zest
  • 3 eggs plus 3 egg yolks
  • 1/3 c sugar
  • coarse salt
  • 4 tbsp unsalted butter, cut into small pieces

Instructions

  • Boil grapefruit in a small saucepan on medium heat. Reduce heat and summer until juice is reduced by half. Cool in an ice-water bath.
  • Whisk together eggs, yolks, sugar, juice, zest, and pinch of salt in a double boiler. Whisk constantly for 6-7 min, until it starts to thicken sufficiently. Remove from heat and whisk in the butter chunks.
  • Pour mixture through a sieve in a bowl in an ice bath. Once cool, cover with plastic wrap and refrigerate until cold.