Wednesday, June 23, 2010
After mentioning these sneaky brownies elsewhere, I was asked to post the recipe. And I'm glad to do it. This recipe comes from Jessica Seinfeld's book 'Deceptively Delicious.' I can't tell you how much I love this cookbook, and how much inspiration for veggie hiding it has given me.
One thing about these brownies...let them cool before you eat them. The spinach flavor doesn't totally go away till they're cool.
Nonstick cooking spray
3 ounces semisweet or bittersweet chocolate ( I used chocolate chips)
1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)
1/2 cup spinach puree (Steam for 30 to seconds, then puree in a food processor for 2 minutes)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread (I used butter)
2 teaspoons pure vanilla extract
2 large egg whites 3/4 cup oat flour, or all-purpose flour
1/2 teaspoon baking powder 1/2 teaspoon salt
Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray. Melt the chocolate in a double boiler or over a very low flame (or do it in the microwave, just watch it closely). In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.
133 calories per brownie, 3 grams fiber
Friday, April 9, 2010
I'm supposed to be dieting.
But I keep making cookies. It's a problem, truly. My only saving grace is training for a half marathon. I can justify a cookie now and then.
The problem with these? I can eat them all day. Okay, who am I fooling...I can eat any kind of cookie all day. There is a reason my nickname is Cookie Monster.
I absolutely LOVE these cookies. Not only because they are delicious - they are also simple to knock together.
And? They remind me of the cherry crisp we used to get on our lunch trays in grade school. In a good way.
Cherry Almond Oat Bars
Makes: 16 bars
2 1/4 cups flour
1 cup old fashioned rolled oats
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold butter, cut into pieces
1 cold egg
1 teaspoon almond extract
1 cup cherry preserves (I like Bonne Maman - you could probably use canned cherry pie filling too. Or substitute your favorite preserves.)
Preheat oven to 350 F. Line a 9 inch baking pan with foil (hint: form the foil around the outside of the pan then drop it into the inside of the pan).
In a large bowl, whisk together the flour, oats, sugar, baking soda and salt. Add the butter and use your clean hands to mix the dough until coarse crumbs appear. Beat egg and almond extract in a small bowl, then drizzle over dough mixture. Knead with your fingertips till clumpy.
Place 2/3 of the dough into the foil lined pan and press into the bottom to create an even layer. Spread the preserves atop the dough. Sprinkle the remaining dough over the preserves.
Bake until the edges are slightly golden - 35 to 40 minutes. Let the cookies cool completely, then turn them out of the pan. Remove the foil and cut into squares (use a pizza cutter - so easy!).
Thursday, January 21, 2010
I wanted to make something snack-y, because the biggest snack day all year is coming up - SUPER BOWL!
Did you know the Super Bowl is the highest chip consumption day of the year? True story. So, it makes sense to make something healthy to dip those chips into. I mean, I love onion dip as much as the next person, but my love handles tell another story...
So, how does this stack up to other dips? I loved it! I tried to feed it to the G-Rex, but being two years old, it was a little spicy for his palate.
And, it's very pretty. I love pretty food. I threw a little extra cilantro on top to make it pop. Sorry to all the cilantro haters out there (p.s. what is WRONG with you?).
I made very few modifications to the original recipe. I left out the jalapeno (Thank God. I had no idea how HOT chipotles in adobo are. Holy heat, Batman).
I did find the dip to be a little watery after being in the fridge for a while - SO - either serve it immediately, or omit the extra water the black bean portion of the dip calls for. And drain the black beans really, REALLY well. I'd probably even pat them down on a paper towel.
Without further ado, I bring you:
Five Layer Mexican Dip (courtesy of Ellie Krieger and foodnetwork.com)
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
3/4 cup shredded extra-sharp Cheddar
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.
Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg