Friday, May 18, 2018

Rhubarb Sauce - Single Serve

Rhubarb . .. love it or hate it?  Me, I love it!  But, I'm pretty sure I'm the only one in my house who does love it.  So, I whipped up a little single-serve rhubarb sauce.  Enjoy!


Rhubarb Sauce - Single Serve

Ingredients:

1/2 Cup - 3/4 Cup Rhubarb, Diced (about 1-2 stalks, depending on size/thickness
Equal part water (1/2 Cup - 3/4 Cup)
1- 2 Tablespoons Honey

Place the clean and diced rhubarb into a sauce pan along with the water.  Cook on medium until it boils.  Reduce heat to a simmer.  Add in honey. Stir occasionally to break down the rhubarb.  Let cook until thickened (about 20 minutes total). 

Serve warm.  Or, try it with a scoop of ice cream.  Or, pour the sauce over a slice of cake.  Enjoy!

Friday, May 11, 2018

Vanilla Coconut (flour) Mug Cake - Single Serve

Sometimes, you just need a little sumthin' sumthin' . . .you know what I mean?  And by sumthin' sumthin' . . .I mean something sweet.  Nothing too complicated, nothing too horrible for you . .but something cakey.  Like this single serve vanilla mug cake made with coconut flour.  


Vanilla Coconut (flour) Mug Cake - Single Serve

Ingredients:
1 Tablespoon Coconut Flour
1 Tablespoon Milk
1 Tablespoon Butter
1 Egg
1 Teaspoon Stevia (or any alternative sweetener of choice)
1/8 Teaspoon Baking Powder
1/8 Teaspoon Salt
Splash of Vanilla extract

Step 1:  In a large coffee mug, melt the butter in the microwave.  
Step 2:  Once melted, add the milk and vanilla and stir with a fork until well combined.
Step 3:  Add the egg into the mug and stir until well combined.
Step 4:  Add the remaining ingredients (Stevia, baking powder and salt) - mix until well combined.
Step 5:  Microwave for roughly 2 minutes.  If you pull it out and it's under-cooked in the center, cook for 30 more seconds.

Let cool a bit before eating.  Thanks!

Friday, March 16, 2018

Rockin' Black Bean Soup

This recipe is adapted from the cookbook "The Cancer-Fighting Kitchen" Second Edition by Rebecca Katz with Mat Edelson.  I used a few shortcuts and omitted one ingredient from the original recipe (kombu . .not available in my local grocery store).  I've always enjoyed a good bowl of black bean soup - so I hope you enjoy this recipe as much as I have!


Rockin' Black Bean Soup
Serves 6

Ingredients:
1 15 oz Can of Black Beans (drained)
2 Tablespoons Extra Virgin Olive Oil
2 Cups Diced Yellow Onion
Sea Salt
1 Large Red Bell Pepper, Diced Fine
1 and 1/2 Teaspoons Chopped and Seeded Jalapenos
1 Tablespoon Garlic Minced
1 and 1/2 Teaspoons Dried Oregano
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Cinnamon
8 Cups Vegetable Broth
4 Cloves Garlic, Smashed
1 Cinnamon Stick
1 Bay Leaf
2 Teaspoons Lime Juice (optional)
Corn Tortilla Strips (optional for garnish)
Cilantro (garnish)
Sour Cream (garnish)

Step 1:  Heat the olive oil in a soup pot over medium heat.  Add the onions and a pinch of salt and saute until the onions are translucent.  Add the red bell pepper, jalapeno, minced garlic, oregano, cumin, cinnamon and 1/4 teaspoon of salt.  Saute for about a minute.  Add in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half.

Step 2:  Add the remaining 7 and 1/2 cups of broth, black beans, smashed garlic, cinnamon stick and bay leaf.  Bring to a boil over high heat - then reduce to a simmer.  Partially cover and let simmer for 1 hour.

Step 3:  Using a slotted spoon, remove and discard the cinnamon stick and bay leaf.  

Step 4:  Remove half the black beans and set aside in a bowl.  

Step 5:  In batches if needed, puree the soup and beans the remained in the soup pot in a blender or food processor until smooth.  Return to the soup pot, add in the reserved beans and reheat if needed.  Taste and adjust seasoning - add additional salt if needed.  If desired, add lime juice.  

Step 5:  To serve, garnish with tortilla strips, cilantro and sour cream.

Friday, March 9, 2018

Heavenly Date Bars


These bars are a little of Heaven...a buttery cookie crust with a soft date filling spread on top.  All of my favorites:  butter, dates, pecans and coconut.  It's hard to eat just one!!


Heavenly Date Bars
12-24 Bars, Depending on Size You Cut.

Crust Ingredients:
3/4 Cup Butter, Softened
1/2 Brown Sugar
1/2 Cup Granulated Sugar
3 Egg Yolks
1 Teaspoon Vanilla
2 Cups Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Finely Shredded Coconut

Date Top Layer Ingredients:
1 package (8 oz) Chopped Dates
3/4 Cup Chopped Pecans
3/4 Cup Finely Shredded Coconut
1 Cup Water
1/2 Teaspoon Vanilla
1/4 Cup Bourbon

Powdered Sugar for Dusting (optional)

Crust Instructions: 
Step 1:  Preheat oven to 350 degrees Fahrenheit.  Grease an 13x9-inch cake pan.  

Step 2:  In the bowl of your mixer, combine the butter, brown sugar, granulated sugar, egg yolks and vanilla.  Beat until smooth. 

Step 3:  In a separate bowl, combine the flour, baking powder, baking soda and salt.  Stir to combine.  

Step 4:  Add the coconut and dry ingredients to the bowl of the mixer (butter/sugar/egg mixture) and mix on low until well combined.

Step 5:  Pat the mixture into the bottom of the pan.  Bake for 20 minutes.  Meanwhile, make the Date Top Layer.

Date Top Layer Instructions:
Step 1:  In a medium saucepan, combine the dates, pecans, coconut, water, and bourbon.  Bring to a boil.  Reduce the heat to a simmer and continue cooking until thickened - stirring constantly.  Note:  the dates will break down into a gooey consistency.  Once thickened, if you want a 'smoother' texture - you can run the filling through a food processor (caution:  filling will be hot . . .use food processor according to the manufacturer instructions for hot foods)

Step 2:  Remove from heat and stir in vanilla.  Spread over the crust.  

Step 3:  Bake for 25 minutes.  Cool completely.  Dust with powdered sugar (optional) once cooled.

Friday, February 2, 2018

Philadelphia Phosphate Chipper

I'm not a football fan.  Not even the least little bit.  So, in the big picture - I don't really care about the Superbowl.  However, I am a foodie.  And my hubby does like football (and is also a foodie).  Therefore, each year we try to create a Superbowl menu based on the teams playing in the game.  This year, it's the Philadelphia Eagles vs the New England Patriots.  I have not preference on the team.  Just the food.  This fun drink is a bit like a French soda in the end - give it a try!  It's sounds odd, but was delicious!



Philadelphia Phosphate Chipper
Serves 1

Ingredients:
1 Tablespoon Maple Syrup
2 Tablespoons Milk
2 Tablespoons Club Soda
Chocolate Chip Ice Cream
Crushed Ice 

In a glass, add the milk and maple syrup.  Mix well with a spoon.  Add the milk and stir.  Top with enough crushed ice to make the liquid and ice equal level.  Top with a large scoop of ice cream.  Pour the club soda over the top of the ice cream to serve.  

Friday, January 19, 2018

Boston Baked Peanuts

Reminder back to your childhood and all the fun different candies?  This recipe is a home-made version of Boston Baked Beans candy (candied peanuts).  They are so easy to make and are crazy yummy!  I think they may even be a bit tastier than the ones from the box!


Boston Baked Beans

Ingredients:
2 Cups Raw Spanish Peanuts
1 Cup White Sugar
1/2 Cup Water
1 Teaspoon Salt

Step 1:  Preheat oven to 350 degrees.  

Step 2:  In a heavy medium skillet,cook peanuts,sugar and water over medium heat until all liquid is absorbed and peanuts are coated with sugar (about 20 minutes). Sprinkle with salt.

Step 3:  Transfer to greased jellyroll pan.

Step 4:  Bake 10 minutes,stirring after 5 minutes.

Step 5:  Spread on aluminum foil to cool.

Store in airtight container.


Image result for boston baked beans candy

Friday, October 13, 2017

Blueberry Oatmeal Muffins with Lemon Glaze

Here is a super yummy recipe that uses up some of that instant oatmeal you may have in your cupboard.  These muffins are moist, slightly sweet and bake up beautifully!  Enjoy!


Blueberry Oatmeal Muffins with Lemon Glaze
Yield:  12 Muffins

Muffin Ingredients:
2 Packets Blueberry Instant Oatmeal
1 and 3/4 Cup All Purpose Flour
1/3 Cup Sugar
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Cup Milk
1 Egg, Slightly Beaten
1 Teaspoon Vanilla
1/4 Cup Vegetable Oil

Glaze Ingredients:
3 Tablespoons Butter
3 Tablespoon Powdered Sugar
1 Teaspoon Lemon Juice

Step 1:  Preheat the oven to 400 degrees Fahrenheit.  Prepare your muffin tin with muffin liners.

Step 2:  In a bowl, mix together the instant oatmeal, flour, sugar, baking powder and salt.  Once combined, add the milk, beaten egg, vanilla and vegetable oil.  Stir until just combined.

Step 3:  Disperse the muffin batter among the muffin tin.  This should make 12 regular sized muffins or 24 mini muffins.

Step 4:  Bake regular sized muffins for 20 minutes.  Or, if baking mini muffins - bake for 10-12 minutes.  Muffins will be just turning golden brown on the top when done.  

Step 5:  Once the muffins are done - let cool slightly.  Meanwhile, prepare the glaze by placing the butter in a microwavable bowl.  Place in microwave for 30 seconds, or until just melted.  Add the lemon juice and powdered sugar.  Stir until well combined.

Step 6:  While the glaze is still runny, dip the top of each muffin into the glaze.  Set aside and let dry slightly before serving.  Enjoy!