Archive | October, 2012

Delicious Paleo Brownies

19 Oct

Made these a few weeks ago and they were AMAZING. Hoping to have time to make them tonight before the outdoor film (see also picnic and BYOB lawn party) we are going to downtown. Best brownies ever. Delicious with milk, or just by their damned selves. And they are paleo! I made them in honor of a growing group of friends who are paleo.

Ingredients

  • 3/4 c almond flour
  • 1/4 tsp salt
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3/4 c sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 c coconut oil
  • 4 oz semisweet baking chocolate, cut into pieces
  • 1/2 c white chocolate chips

Method

  • Preheat 325. Sift together almond flour, salt, cocoa powder, and baking powder in a small bowl and set aside.
  • In a microwavable bowl, melt the semisweet chocolate, in 15 second increments, mixing with a spoon so nothing burns!
  • Beat together the eggs, sugar, and vanilla. Slowly pour the melted chocolate and coconut oil into the egg mixture while whisking until fully incorporated. Go fast enough that the egg doesn’t cook itself with the chocolate.
  • Add the dry into the wet mixture little by little. Finally add the white chocolate chips.
  • Pour into a square pan and bake for ~30 min, or until a toothpick poked into the center comes out clean.
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Perciatelli with Pea Pesto

5 Oct

Last weekend, I pretended to be a single girl. And by that, I mean, I cooked and baked all weekend like I used to… I wanted to try out a new pasta sauce, so as soon as Rafe left for Mississippi, I got out the food processor and tried my hand at making a pea pesto, since we all know cilantro pesto also works out amazingly. It was a cinch, and quite tasty!

Ingredients

  • 2 1/2 c frozen peas
  • 1 to 1 1/2 medium clove fresh garlic
  • 3 tbsp pine nuts
  • 1/4 – 1/2 tsp salt (depending on how much you love salt) and a few presses of fresh pepper
  • 1/2 c grated parmesan or other hard cheese
  • 1/3 c olive oil
  • 1 lb perciatelli or other pasta shape

Method

  • Bring a medium saucepan filled halfway with water to a boil. Once it starts boiling, add a smidge of salt. Then add 2 c of the peas in. Allow to boil for ~2 min. Strain and allow peas to sit in an ice water bath to cool. Set 1/2 c of peas aside to have on top of pasta.
  • Boil pasta according to instructions.
  • Take out your food processor. Toss the 2 c of peas in, along with the garlic, pine nuts, salt/pepper, and parmesan. While the machine is purring, drizzle the olive oil in through the add-in hole (I had wondered what that was for)
  • When pasta is done, toss with the sauce until evenly coated. Serve in a bowl and top with remaining peas.