Food goodness

A friend brought these to Rhinebeck this year, and they are SO GOOD. Going to make them for holiday gifts this year. (Notes below are hers.) 8 cups of unsalted but roasted nuts (I like  cashews , but any combo works; I buy my unsalted  cashews  at Costco) 7 tablespoons butter 7 tablespoons real maple syrup 4 tablespoons crushed dried  rosemary 1/4 to 1/2 teaspoon cayenne pepper (depending on how spicy you like things, I omit it completely) 3-4 teaspoons crunchy salt In a small saucepan, melt butter and maple syrup together. Once melted, add  rosemary  and cayenne. In a bowl, pour the butter mixture over the nuts and toss to coat. Spread the glazed nuts out on silpat or parchment lined cookie sheets (makes for far easier clean up) and roast in a 350 degree oven for 15-20 minutes, depending on your desired level of roast. I pull out the sheets half way thru to toss the nuts for even toasting. When you take the nuts out of the ov...

From: Simply Recipes Another recipe I made today to store in the freezer in preparation for Baby Arrival next week.  I actually had some shredded zucchini in the freezer from last summer's garden haul, so I used that, and added some shredded carrots to fill out the 3 cups of veg needed.  I added chopped almonds, raisins, and some flax seeds.  I also used some applesauce in place of a bit of the butter, and used 1/2 whole wheat flour and 1/2 all-purpose.  I wanted to try to make these a little more nutritious but not go overboard and end up with dry, dense muffins like you sometimes get when you sub out all the good stuff for more virtuous ingredients.  Ingredients 3 cups grated fresh zucchini (I used a mix of zucchini and shredded carrots) 2/3 cup melted unsalted butter (I used one stick of butter, melted, plus some applesauce) 1 1/3 cup sugar 2 eggs, beaten 2 teaspoons vanilla 2 teaspoons baking soda Pinch salt 3 cups all-purpose flour (I used 1/2...

From Brown Eyed Baker I have never made homemade granola bars before, but now that I know how easy it is, and have this handy formula, I see a lot of homemade granola bars in my future.  I mostly followed the recipe for Fig, Date and Almond Bars , but I subbed out the dates for dried apricots because I didn't have any dates in the house. I also used a little sorghum instead of all the honey, because I didn't have quite enough honey and I did have a jar of sorghum from our trip to Tennessee last year.   But - look at all the possible combinations! I think you could also use different kind of jams, too, but I'm not sure if that would count as a sticky sweetener or a binder....hm.  Will have to keep trying different combinations.  I'm thinking of a dark chocolate, coconut and pecan version..... yum! Basic Granola Bar Formula: 1. Rolled Grains (2½ cups) Suggestions: Oats, Rye flakes, Barley flakes, etc. 2. Nuts, Seeds & Spices (1 cup) Suggestions: Almon...

Modified from Gina's Skinnytaste -- I originally followed the recipe exactly, using this disgusting unsweetened unsalted almond-flaxseed butter that is awful by itself, and the batter tasted just like it, so I had to start modifying. If you were using good nut butter, her suggestion to have a blob of it in the middle is probably a nice one; if you're using a butter you're just trying to get rid of, I'd skip it. Her recipe originally came out to 4 WW points per muffin... I used less PB and exchanged some AP for whole-wheat flour, but then added chocolate chips and a little more sugar, so I'm not sure where that ends up exactly. Ingredients: 3 ripe medium bananas 1/2 cup unsweetened applesauce 3/4 cups unbleached all purpose flour 3/4 cups whole-wheat pastry flour 3/4 tsp baking soda 1/4 tsp salt 2 tbsp Earth Balance, softened 1/2 cup light brown sugar 2 large egg whites (I used a big splash of EggBeaters) 1 tsp vanilla extract 7 tbsp nut butter as...

From: Annie's Eats These were good, and could be adapted to a variety of fillings. I used pre-sliced pepperoni, which I halved. When I filled them, I put in 2 pepperoni halves, then a bit of mozzarella, and then 2 more pepperoni halves. These would also be good with pre-cooked, crumbled sausage, veggies, etc. Serve with a pizza sauce for dipping. I used on batch of pre-made pizza dough from Trader Joe's. pizza dough (enough for one pizza) 4 oz. mozzarella cheese, cubed (about 20-24 pieces) Sliced pepperoni For topping: Olive oil Italian seasoning Grated Parmesan cheese Directions: Preheat the oven to 400˚ F. Lightly grease a 9-inch pie plate or cake pan. Divide the pizza dough into 20-24 roughly equal sized pieces. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces. Lightly brush the to...

From: Pioneer Woman This is a good recipe for all the summer tomatoes that are starting to come in, from the garden and the farm share. You can use any kind of tomatoes - large, small, red, yellow, etc. We ate these piled high on fresh mozzarella with a bit of fresh-cracked black pepper and kosher salt. Todd also made a toasted/melted version for dinner, too - he toasted up some nice bread, piled on the tomatoes, placed some sliced mozzarella on top and then stuck it back in the toaster oven to melt the cheese. Sprinkle with sliced basil and, viola (as they say in France)! You could also serve it cold on toasted bread like bruschetta, or spoon it over some quinoa or cous cous for a side dish, etc. Ingredients 1 cup Canola Oil (I used less, and substituted olive oil) 1/4 cup Balsamic Vinegar 4 Tablespoons Sugar 1 teaspoon Salt Freshly Ground Black Pepper 3 whole Green Onions, Sliced 1/4 cup Chopped Parsley 18 whole Basil Leaves (chiffonade) 1/4 teaspoon Ground Thyme 2 cloves Garli...

My parents have been friends with one particular couple since college. They have daughters just about the ages of my sister and I, and they used to live about 90 minutes away, so our families visited or road tripped together several times a year throughout the 1980s. When we celebrated New Year's Eve or another festive occasion, these three snacks always made an appearance. They are VERY retro, but we've made some adjustments over time, so you'll be sure to love them too. Sorry I didn't get this one out there before the season of entertaining came and went, but now you can plan your first celebration of 2011 with these in your toolbox! DOUBLE SPINACH DIP This is tastier than any Whl Fds or other grocery store kind. dip: 1 pkg Knorr vegetable soup mix 1 16 oz tub of sour cream 1 small can of sliced water chestnuts 2 pkgs of frozen spinach ( this is the adjustment we make from the Knorr pkg directions - double spinach = good for you! :) dippers: Loaf of pumpernickel bread...

Yum! Yuuuuuuummmmmmmmm! These were really super awesome good. Very easy, take no time at all to make, and your house will smell amazing. Adapted from: Culinary in the Desert 1 cup granulated sugar (a little less would probably be fine, too) 1 teaspoon cinnamon 1/2 teaspoon salt 1 large egg white 4 tablespoons Kahlua 4 cups pecan halves Preheat oven to 325 In a small bowl, whisk together sugar, cinnamon and salt. In a large bowl, whisk together egg white and Kahlua. Add pecans and stir well to combine. Sprinkle half the sugar mixture on top - mix well. Pour the rest of the sugar on top and stir until completely combined. Scoop the mixture onto a large baking sheet lined with foil and coated with nonstick spray. Spread the pecans to an even single layer. Bake until pecans are lightly toasted and browned, stirring every 10 minutes - about 20 to 25 minutes total. Remove from the oven and scoop the hot pecans onto wax or parchment paper to cool completely.

In an effort to use up all the CSA veg before we leave for vacation, I had to find quick recipes for lots of greens. Once again, Smitten Kitchen to the rescue! 1 bunch (about 6 ounces) kale 1 tablespoon olive oil Sea salt, to taste Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool. She also recommends turning the kale chips into a flavoring for popcorn (but I haven't tried this yet): Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips (about half) in a mortar and pestle and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil ov...

Adapted from Moosewood Restaurant Low-Fat Favorites This is low-fat and easy to make and I don't know why I didn't make some sooner. Yum. 4 Tbs cornstarch 4 Tbs sugar 3 Tbs unsweetened cocoa powder (I used dutched cocoa) 1/2 tsp espresso powder 3 C skim milk 2 tsp vanilla extract In a saucepan, combine the dry ingredients and whisk together. Slowly whisk in the milk in small amounts until a smooth paste is formed and then pour in remainder of milk while constantly whisking. Mixture should be smooth with no lumps. Turn on burner to medium heat and bring to a boil. Lower heat and gently simmer for 3-4 minutes while you whisk constantly. Be sure to sweep the corners of your pan so that you don't end up with pudding lumps in the bottom. Remove from heat and whisk in vanilla. Pour the pudding into freezer pop molds, a decorative bowl or into individual serving cups or ramekins. Serve warm or chill for 2 hours. Serves 4-6 depending on how generous you are with your spoo...

From: my former supervisor Claire Claire brought this to an office pot-luck event, and it was gobbled up. It's super quick to throw together and a crowd-pleaser. 1 can black eyed peas, drained 1 can shoepeg corn, drained 1 can black beans, drained 1 large can diced tomatoes, drained 2 bunches scallions, chopped fresh parsley, chopped 1 bottle Garlic Expressions (you won't use the whole bottle) Mix all ingredients well. Add as much Garlic Expressions as you want. You can remove the garlic cloves from the bottle, chop, and add to the mix. Serve with tortilla chips (the Scoops type works well). * Look for Garlic Expressions in the produce, bakery or dressing sections. It can be used as a bread dipping sauce, salad dressing, or marinade.

from Always in the Kitchen 1 1/4 cups rolled oats 1/4 cup wheat bran 3/4 cup stoneground whole wheat flour 2 teaspoons baking powder 3/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon powdered ginger 1/2 teaspoon kosher salt 3/4 cup finely grated carrot 1 1/4 cups low fat buttermilk 1 tablespoon finely grated fresh ginger root 1 egg, beaten 1/4 cup (scant) honey 2 tablespoons canola oil Soak the oatmeal and the bran in one cup of the buttermilk. Let stand for 1/2 hour to let the oatmeal soften. The mixture will get very thick and a bit stiff. Preheat oven to 375 F. Lightly spritz a muffin pan with canola oil. Add the grated carrot and grated ginger to the oats. Beat the egg, honey and canola oil separately, then add to the oat mixture. Stir well. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and ground ginger. If you want to add raisins or dried cranberries, go ahead and add a handful of them now. Add the remaining 1/4 cup of buttermilk to th...

Adapted from Paula Deen 4 cups whole pecans 1 cup packed light brown sugar 1/2 cup heavy cream 1 tsp. cinnamon Cooking spray Preheat oven to 350 degrees F. In a medium bowl combine pecans, brown sugar, and heavy cream. Spread into a square baking pan, sprayed with cooking spray. Bake in the preheated oven for about 20 minutes, or until coating is dry, and slightly crystallized, stirring once. Remove from oven to cool and stir once more. If not serving immediately, store in an airtight container.

From: The Kitchn I used to get tofu squares from the salad bar at Whole Foods, and I could never figure out how to make them the same way at home. I tried marinating them, coating them in cornstarch, etc, before sauteing them. Well, I finally found a close approximation of those delicious tofu squares. Bake them! I made my own marinade for these, and it was really, really good. I just mixed up a bit of sesame oil, seasoned rice vinegar, honey, teriyaki sauce, granulated garlic, powdered ginger, and a bit of sriracha for heat. 1 (16-ounce) block extra firm tofu 1/2 cup soy sauce or other marinade Drain the block of tofu. Set it on a clean dish towel (or paper towels) on a rimmed dinner plate. Place another plate on top and weight it down with something heavy, like a handy can of tomatoes or a heavy skillet, to press out some of the excess liquid. Let sit 15 - 30 minutes. Cut the tofu into pieces. You can do cubes for croutons, sticks for dipping, flat squares to layer on sandwiches,...

This is adapted from a recipe I found here , but then tweaked to taste more like the ones I crave from the pricey restaurant I don't need to be spending money. Now, no need to go out. Gaby gobbled these up. 2 eggs 1/2 cup milk 2 (15 ounce) can artichoke hearts, drained and quartered 1 1/2 cups seasoned dry bread crumbs 1/4 cup grated Parmesan cheese at least 1 tsp. of granulated garlic 2 cups oil for frying, or as needed Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C). (My test--when I drop a little bit of water in the pan and it sizzles and spits, it's hot enough) In a small bowl, whisk together eggs and milk. Place seasoned bread crumbs, Parm cheese and garlic in a ziploc bag. Dip artichoke hearts in the egg mixture, then drop them in the bag, shut the bag and shake it until the artichokes are covered. Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fr...

Another recipe from my boyfriend, Alton Brown. I highly recommend you watch this episode if you are at all inclined to make your own power/granola bars. 3 ounces puffed brown rice, approximately 6 cups 3 tablespoons flax seed oil, plus extra for the pan (I used canola) 1 tablespoon orange blossom honey (I used blackberry honey) 7 ounces mini marshmallows, approximately 4 cups 3 ounces toasted slivered almonds, approximately 3/4 cup 1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup (I used raisins) 1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup 1-ounce dried blueberries, approximately 1/3 cup Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees F. Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture. Place the oil, honey, and marshmallows in a large mixing bowl set over ...

1 1/2 c. mixed nuts (almonds, pine nuts, chopped pecans, hazelnuts, sunflower seeds, brazil nuts, walnuts) 1/2 c. sesame seeds 2 Tbsp. ground flaxseed (optional) 1/4 c. honey 2 Tbsp. water 1/2 tsp. canola oil 2 Tbsp. sugar 1 tsp. salt (I omitted this because the nuts I used were already salted) Preheat oven to 350. Spread nuts and seeds on a baking sheet and toast for eight to 10 minutes, shaking often, until pale golden and fragrant. Set aside. In a medium saucepan, combine honey, water and oil. Bring to a boil over medium heat. Stir in nut mixture. Reduce heat to medium-low and cook, stirring, for another two minutes. Stir in sugar and salt and cook for another minute. Spread the mixture in a thick layer on a cookie sheet and allow to cool. Once cooled, break into clusters.

I'm compulsively preparing snacks for the next two road trips -- Va Beach this coming weekend, Florida the weekend after that -- because I'd like to keep us out of gas station convenience stores along the way. This morning I made these. I might have to buy some more oyster crackers if I keep eating them. 1 package oyster crackers (10-12 oz) 1 package ranch dressing mix (the powdered stuff) 1/2 tsp. lemon pepper (Gwen! Another use for the spice) 1/4-1/2 c. vegetable oil Preheat oven to 250. Mix dressing mix, lemon pepper and vegetable oil in a large bowl. Add oyster crackers and toss to coat well. Pour onto baking sheet and bake for 18-20 minutes. Transfer to paper towels to soak up all the excess vegetable oil. Store in airtight container.

From Joy the Baker . Alissa shared this blog with me and now I'm addicted to reading it regularly. Makes 12-15 muffins 1 1/4 cups whole wheat flour 1 1/4 cups oats 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1 cup unsweetened applesauce 1/2 cup low-fat buttermilk 1/2 cup firmly packed brown sugar 2 tbsp canola oil 1 large egg, lightly beaten 3/4 cup blueberries (fresh or frozen) Preheat oven to 375 degrees. Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I used a 9x9 pyrex dish (I can't find my bread pan and my muffin tin sucks...durr...) In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full. Bake for 16-18 minutes for muffins and if you do it in a baking dish expect to bake for about 30 min...

I was looking for something nutty and sweet to add to my salad today, and these fit the bill. I think they'd also be good just for eating out of the bowl (which I'll probably do later). From the amazing Elise at Simply Recipes 1/2 cup sugar 1 1/2 cups raw walnut halves 1/8 teaspoon coarse salt I also added about 1/4 tsp. cinnamon Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack. Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. (I added the cinnamon at this step) As soon as sugar is melted and the color is a medium a...