April 7th, 2011
So I abandoned the plan to blog new recipes but am planning to return, to share recipes (particularly the ones that were good) and pictures of the successes!
Some of the recipes I've really loved lately that will be posted soon:
Peach Blueberry Muffins
Yam Fries
Chickpea Fritters
Chocolate Chip Oatmeal Nut Cookies
Brown Rice and Lentil Casserole
Lentil Soup
More to come soon....
Thursday, April 7, 2011
Monday, February 22, 2010
Setting Goals
Monday, February 8th, 2010
It’s a rather slow day at work and I’m fascinating myself with Google Buzz, the latest in social networking tool. My friend’s blog post comes up as an entry and I immediately check it out with interest. I am particularly intrigued by an online goal setting forum she has mentioned “101 Things in 1001”. The premise of the site is that by setting goals in writing one is more likely to achieve them. I love the idea and set up an account. I contemplate my goals for a day or so and set my first 15 – one of which is to try 143 new recipes in 1001 days, or one new recipe a week.
On Monday February 22nd, to add further incentive to stick with my goal (and share receipes), I have created a blog.
Here was my first recipe. It tasted quite good and despite the soymilk had a very dairy pudding-ie feel to it. Sadly I burnt the bottom of it and it had a bit of a coffee-bitter taste to it, and my pot is still charred. I will definitely try again and not burn!
Delicious Chocolate Dessert
Ingredients:
1 1/2 cups chocolate soymilk
2 1/2 tablespoons cornstarch
2 1/4 tablespoons brown sugar, packed
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup chocolate chips
Directions:
1. In a medium saucepan, combine soymilk, cornstarch, brown sugar, vanilla and salt with a whisk.
2. Heat over medium heat, stirring constantly, until mixture comes to a boil and thickens.
3. Remove from heat and stir in chocolate chips.
4. Keeping stirring until the chocolate chips have melted into the pudding.
5. Cool for 5 minutes and then put into whatever you wish to chill it in, and refrigerate for several hours.
It’s a rather slow day at work and I’m fascinating myself with Google Buzz, the latest in social networking tool. My friend’s blog post comes up as an entry and I immediately check it out with interest. I am particularly intrigued by an online goal setting forum she has mentioned “101 Things in 1001”. The premise of the site is that by setting goals in writing one is more likely to achieve them. I love the idea and set up an account. I contemplate my goals for a day or so and set my first 15 – one of which is to try 143 new recipes in 1001 days, or one new recipe a week.
On Monday February 22nd, to add further incentive to stick with my goal (and share receipes), I have created a blog.
Here was my first recipe. It tasted quite good and despite the soymilk had a very dairy pudding-ie feel to it. Sadly I burnt the bottom of it and it had a bit of a coffee-bitter taste to it, and my pot is still charred. I will definitely try again and not burn!
Delicious Chocolate Dessert
Ingredients:
1 1/2 cups chocolate soymilk
2 1/2 tablespoons cornstarch
2 1/4 tablespoons brown sugar, packed
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup chocolate chips
Directions:
1. In a medium saucepan, combine soymilk, cornstarch, brown sugar, vanilla and salt with a whisk.
2. Heat over medium heat, stirring constantly, until mixture comes to a boil and thickens.
3. Remove from heat and stir in chocolate chips.
4. Keeping stirring until the chocolate chips have melted into the pudding.
5. Cool for 5 minutes and then put into whatever you wish to chill it in, and refrigerate for several hours.
Cake disappointment
Tuesday, February 16th, 2010
We were having a friend over for dinner and I decided that I wanted to make dessert. Since I still needed to try a new recipe this week and have always wanted to successfully make a peach upside down cake I gave this a try, after all it had gotten many great reviews from my very trusted recipe site, source of many great finds.
I should have known to trust my instincts – whole wheat flour and baked goods that require rising DO NOT mix! I used soymilk instead of buttermilk which may have also played a factor. Needless to say the cake was a flop. It didn’t rise, it was too dense and not sweet enough (despite my use of all sugar no splenda) although my boyfriend did quite enjoy it…
Light Peach Upside-Down Cake
Ingredients:
1 (15 ounce) can unsweetened sliced peaches
1/3 cup packed brown sugar
4 tablespoons butter, melted and divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup granulated sugar
1/3 cup Splenda sugar substitute
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 egg (I use egg substitute)
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F.
2. Spray a 9 inch round baking pan with nonstick cooking spray and set aside.
3. Drain peaches, reserving 2 tablespoons of the juice.
4. Pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.
5. In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and 1 tablespoon of the melted
butter.
6. Spread into prepared baking pan and top with peaches.
7. In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
8. In separate bowl, combine the buttermilk, egg or egg substitute, vanilla and remaining butter.
9. Add to dry ingredients and stir until blended well.
10. Spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center
comes out clean.
11. Cool for 10 minutes before inverting onto serving plan.
12. Best served warm.
13. Please note: Cooking time includes the 10 minute standing time.
We were having a friend over for dinner and I decided that I wanted to make dessert. Since I still needed to try a new recipe this week and have always wanted to successfully make a peach upside down cake I gave this a try, after all it had gotten many great reviews from my very trusted recipe site, source of many great finds.
I should have known to trust my instincts – whole wheat flour and baked goods that require rising DO NOT mix! I used soymilk instead of buttermilk which may have also played a factor. Needless to say the cake was a flop. It didn’t rise, it was too dense and not sweet enough (despite my use of all sugar no splenda) although my boyfriend did quite enjoy it…
Light Peach Upside-Down Cake
Ingredients:
1 (15 ounce) can unsweetened sliced peaches
1/3 cup packed brown sugar
4 tablespoons butter, melted and divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup granulated sugar
1/3 cup Splenda sugar substitute
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 egg (I use egg substitute)
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F.
2. Spray a 9 inch round baking pan with nonstick cooking spray and set aside.
3. Drain peaches, reserving 2 tablespoons of the juice.
4. Pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.
5. In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and 1 tablespoon of the melted
butter.
6. Spread into prepared baking pan and top with peaches.
7. In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
8. In separate bowl, combine the buttermilk, egg or egg substitute, vanilla and remaining butter.
9. Add to dry ingredients and stir until blended well.
10. Spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center
comes out clean.
11. Cool for 10 minutes before inverting onto serving plan.
12. Best served warm.
13. Please note: Cooking time includes the 10 minute standing time.
Crisp Success
Sunday, February 21st, 2010
After the disaster that was the peach upside down cake I decided to amend two recipes and create this. I was quite pleased with how it turned out - much easier an apple crisp since draining peaches is faster than cutting up 6 apples.
Hope you enjoy!
Peach Crisp
Ingredients:
Peach topping
1 (15 ounce) can unsweetened sliced peaches
1/3 cup packed brown sugar
1 tablespoon margarine, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Crumble Topping
3/4 cup brown sugar
1/3 cup margarine
1/2 teaspoon vanilla
1/2 cup whole wheat flour
1 1/4 cups quick-cooking rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Directions:
1. Drain peaches, reserving 2 tablespoons of the juice and cut the peaches in half.
2. In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and the melted margarine.
3. Spread into prepared baking pan and top with peaches.
4. Combine brown sugar, margarine and vanilla till smooth.
5. Add the remaining dry ingredients and mix well.
6. Spread crumble topping over peaches and bake for 30-40 minutes at 350 degrees until crumble topping is crisp.
After the disaster that was the peach upside down cake I decided to amend two recipes and create this. I was quite pleased with how it turned out - much easier an apple crisp since draining peaches is faster than cutting up 6 apples.
Hope you enjoy!
Peach Crisp
Ingredients:
Peach topping
1 (15 ounce) can unsweetened sliced peaches
1/3 cup packed brown sugar
1 tablespoon margarine, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Crumble Topping
3/4 cup brown sugar
1/3 cup margarine
1/2 teaspoon vanilla
1/2 cup whole wheat flour
1 1/4 cups quick-cooking rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Directions:
1. Drain peaches, reserving 2 tablespoons of the juice and cut the peaches in half.
2. In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and the melted margarine.
3. Spread into prepared baking pan and top with peaches.
4. Combine brown sugar, margarine and vanilla till smooth.
5. Add the remaining dry ingredients and mix well.
6. Spread crumble topping over peaches and bake for 30-40 minutes at 350 degrees until crumble topping is crisp.
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