Monday, December 6, 2010

Chocolate Espresso Bars

This recipe came from a Williams-Sonoma cookbook, and you're going to love it. Chocolate Espresso Bars! They are rich and strong, but not too sweet. Don't think "brownie", think ESPRESSO!

I'm going to forward you to their website for the recipe but I want to make a few notes. Instant Espresso powder is hard to find but don't substitute it with espresso grounds (like a reviewer on their website did). Instead, try instant coffee. I used Trader Joe's Instant Coffee. I doubled the amount they asked for to give it a stronger flavor.

I added 1/2 cup of sugar (like a reviewer suggested)

And... I didn't have heavy cream for the glaze. I melted 1/4 cup of coffee icecream and added the 4 oz of chocolate. Ohh man it was good.

And, here is the recipe you've been waiting for:

Saturday, May 29, 2010

Missy's Candied Walnut Gorgonzola Salad

I had no idea that salads could be this good, or this fancy! And oh so easy to make.

Here is the original recipe, with loads of five star reviews.

1/2 cup walnut halves
1/4 cup sugar
3 or 4 raspberries (frozen or fresh)
2 tablespoons white basalmic vinegar ($2.29 a bottle at Trader Joe's)
2 tablespoons olive oil
1/2 cup gorgonzola (crumbled) ($3.00 for a good sized wedge at Trader Joe's)
1/2 cup dried cranberries
3 cups mixed greens (about half a bag)

Put the walnuts and sugar in a frying pan and turn on the medium heat. Stir everything around until the sugar melts (yes, it melts) and coats the nuts and turns all caramelly and good. Spread the candied nuts onto parchment paper and LET THEM COOL. They don't look it, but they are molten hot and will sizzle on your tongue if you try to eat one. Trust me. LEAVE THE NUTS ALONE.

Squish the raspberries and mix with the vinegar and olive oil.

Now, mix everything together.

That's it! Super fancy, and super good (even if you have a blister on your tongue). Enjoy!

Sunday, May 16, 2010

Fiesta Quinoa

I was craving mexican food, but we were out of rice! In fact, we were out of a lot of things. Somehow, we ended up with a delicious and healthy meal that was easy to make.

Fiesta Quinoa
1 cup quinoa (I used red quinoa, but it doesn't matter)
2 cups water
1 can black beans - drained, rinsed
1 cup frozen corn
1/4 cup of your favorite salsa
diced tomatoes
cubed avocado

Combine the quinoa and water in a pot, cover, and simmer until the water is absorbed. Add the corn, beans, and salsa. Stir until everything is hot. Top with tomatoes and avocado. Tastes great alone or with tortilla chips. Enjoy!

Monday, May 10, 2010

Todd's Beet Salad and a Hummus Sandwich

I brought in the beet harvest from my garden! I had planted a beautiful heirloom variety of beets called Chioggia. See? Beautiful! And super easy to cook!

Todd's Beet Salad

Cut off the beet where the tuber meets the greens. Use a carrot peeler to remove the skin and cut the root tip off. Either slice or quarter the beet. Add just enough water to cover the beets. Simmer the beets for about 10-15 minutes. While waiting, stack the beet tops and slice them cross-wise into 1" strips. Then add all that to the beet bottoms and cook only until the greens are done, about another five minutes. Serve hot or cold. Enjoy!

Hummus Sandwich
I know it doesn't look very appetizing, in fact, it looks down right diseased in the picture, but it tastes really really really good!

Bread (any type)
and any combination of the following:
Sprouts (any type)

Put a big scoop of hummus on the bread, and top with remaining ingredients. If you are feeling extra ambitious, you can grill it like a grilled cheese. Yum.

Sunday, March 21, 2010

Roasted Eggplant and Hummus Pizza

This recipe came from Kimberly Alexandra over at Poor Girl Eats Well. And, ohhh man is it good. This is the second recipe I've tried from her site, and they were both full of win.

I took a few liberties and used whole wheat pizza dough instead of tortillas, and I added cherry tomatoes. I believe it would be good either way!

Roasted Eggplant and Hummus Pizza (Originally from Poor Girl Eats Well, but with a few modifications)
Whole Wheat Pizza Dough
2-3 Tablespoons hummus
1/4 onion
1 Tablespoon butter or veggie oil
1 pinch brown sugar
1/2 of an eggplant, thinly sliced and cut into wedges
4 mushrooms, sliced
1/4 cup crumbled feta cheese
1/4 cup cherry tomatoes
Olive Oil

Roll out the pizza dough and bake until golden brown. Meanwhile, caramelize the onions in a frying pan with a little veggie oil or butter. During the last minute of cooking, add the brown sugar.

Top the pizza crust with hummus, eggplant, mushrooms, caramelized onion, feta cheese, and cherry tomatoes. Place in the broiler until toppings begin to char (or your crust starts to get too dark, whichever happens first). Drizzle with olive oil, and enjoy!